Ingredients:
- 3 medium sweet potatoes or regular potatoes, peeled and cut into 2-inch cubes
- 1 1/2 to 2 pounds turkey thighs, skin removed
- 1 jar (12 ounces) turkey gravy (or use 1 1/2 to 2 cups)
- 2 tbsp. flour
- 1 tsp. dried parsley
- 1/2 teaspoon dried rosemary crushed
- 1/4 teaspoon dried leaf thyme
- 1/8 tsp. pepper
- 1 1/2 to 2 cups frozen cut green beans
Preparation:
Layer sweet potatoes and turkey in slow cooker. Combine gravy, flour, parsley, rosemary, thyme, and pepper; stir until smooth. Pour gravy mixture over the turkey and sweet potatoes.Cover and cook on high for 1 hour. Reduce heat to low and cook 5 hours longer. Stir in beans. Cover and cook 1 to 2 hours until turkey is tender and juices run clear.
Remove turkey and vegetables to a serving dish with a slotted spoon. Stir sauce and serve with turkey and vegetables. Serves 6
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