Turkey-Butternut Squash Ragout

 

1 1/2

lb turkey thighs (about 2 medium), skin removed

1

small butternut squash (about 2 lb), peeled, seeded and cut into 1 1/2-inch pieces (3 cups)

1

medium onion, cut in half, then cut into slices

1

can (16 oz) baked beans, undrained

1

can (14.5 oz) Muir Glen® organic diced tomatoes with Italian herbs, undrained

2

tablespoons chopped fresh parsley

• 1 Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except parsley.
• 2 Cover; cook on Low heat setting 7 to 8 hours.
• 3 Remove turkey from slow cooker to cutting board. Remove meat from bones; discard bones. Return turkey to slow cooker. Just before serving, sprinkle with parsley.