Ingredients
Scale
- 3 lbs Boneless Turkey Breast (thawed if frozen)
- 2 bags (12 oz each) Frozen Mixed Vegetables (peas, carrots, corn, and green beans)
- 2 cans (15 oz each) Cannellini beans, drained and rinsed
- 3 cups Chicken broth (low sodium)
- 2 tablespoons Poultry seasoning
- 1 tablespoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- Optional: Dried parsley for garnish
Instructions
- Step 1: Layer the Base. Open the cans of white beans, drain them, and rinse them under cold water. Place the beans at the bottom of your crockpot. These will provide a creamy texture and extra fiber to your meal prep. Pour both bags of frozen mixed vegetables directly over the beans. Do not worry about thawing the vegetables first; they will cook perfectly in the slow cooker.
- Step 2: Add the Protein. Place the whole turkey breast on top of the vegetable and bean layer. If your turkey breast comes in a netting, make sure to remove it before placing it in the pot. By placing the turkey on top, the juices will drip down and flavor the vegetables as it cooks.
- Step 3: Season and Liquid. Sprinkle the poultry seasoning, garlic powder, salt, and pepper evenly over the turkey. Pour the chicken broth into the side of the crockpot so you do not wash the seasonings off the meat. The broth ensures everything stays moist and creates a light, flavorful sauce.
- Step 4: Slow Cook. Secure the lid on your crockpot. Set the temperature to “Low” and cook for 6 to 7 hours. Alternatively, you can cook it on “High” for 3.5 to 4 hours. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C).
- Step 5: Shred and Portion. Once cooked, remove the turkey breast and place it on a large plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded turkey to the crockpot and stir it into the vegetables and beans. Divide the mixture evenly into eight meal prep containers. Allow them to cool slightly before sealing and refrigerating.
- Cook Time: 6 hours 5 minutes