Ingredients:

  • 2 lbs bone-in, skinless turkey thighs
  • 2 cups dried great northern beans, soaked overnight
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 2 large carrots, sliced into coins
  • 2 stalks celery, chopped
  • 1 tbsp fresh ginger, grated
  • 4 cups low-sodium bone broth
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 0.5 tsp red pepper flakes
  • 1 tsp sea salt
  • 4 cups fresh baby spinach

Instructions:

  1. Place the soaked and rinsed great northern beans into the bottom of the slow cooker.
  2. Nestle the 2 lbs bone in turkey thighs on top of the beans.
  3. Scatter the diced red onion, sliced carrots, and chopped celery over the meat.
  4. Add the minced garlic and grated fresh ginger.
  5. In a small bowl, whisk the turmeric, cumin, and red pepper flakes into the 4 cups of bone broth.
  6. Pour the broth mixture over everything until the ingredients are mostly covered.
  7. Cover and cook on LOW for 6 hours. Note: Do not open the lid during the first 5 hours, as this lets out the necessary steam.
  8. At the 6 hour mark, remove the turkey thighs to a plate and pull the meat off the bone using two forks.
  9. Discard the bones and return the shredded turkey to the pot.
  10. Add the 4 cups of baby spinach and stir until the leaves are wilted and bright green.
  11. Stir in the 1 tsp sea salt, taste, and add more if needed.