1 medium onion, chopped
2 turkey thighs (1 lb each), skin removed
1 can (15.5 oz) white kidney beans (cannellini), rinsed
1 can (11 oz) corn, drained
1 1⁄2 cups medium green tomatillo salsa
1 can (4.5 oz) chopped green chiles
2 tsp minced garlic
1 1⁄2 tsp ground cumin
1⁄2 tsp salt
1⁄3 cup chopped cilantro
Serve with: sour cream, shredded Monterey Jack cheese, chopped
1. Put turkey thighs on top of onion in a 31⁄2-qt or larger slow-cooker. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl; pour over top.
2. Cover and cook on low 8 to 10 hours until meat is tender. Remove turkey to a cutting board. Cut bite-size; discard bones.
3. Return meat to cooker; stir in cilantro.