1 medium onion, chopped
2 turkey thighs (1 lb. each), skin removed
1 can (15.5 oz.) white kidney
beans (cannellini beans), rinsed
1 can (11 oz.) corn, drained
1 1/2 cups medium green
1 can (4.5 oz.) chopped green
2 tsp. minced garlic
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/3 cup chopped cilantro
Sour cream, shredded Monterey Jack cheese
1. Put turkey thighs on top of onion in a 3 1/2-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. Transfer turkey to a cutting board. Pull off the meat from the bones and cut meat into bite-size pieces; discard bones.
3. Return meat to cooker; stir in cilantro.