Mexican Pulled Turkey

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DELICIOUS

Description

Recipe courtesy of Janice Bissex, MS, RDN, NTF Advisory Board member and JaniceCooks.com

Options: Serve over brown rice and use leftovers as a taco filling for corn tortillas. Add shredded cheese, sour cream, avocado or any other topping you desire.

Ingredients

One 6-pound, bone-in, skin-on turkey breast, thawed
One 16-ounce jar medium salsa
One 15-ounce can black beans, drained and rinsed
2 cups frozen corn kernels, thawed

Directions

1
Place turkey and salsa in the slow cooker. Cook on low for 6 hours, until meat thermometer registers 165 degrees Fahrenheit.
2
Remove the turkey breast to a cutting board. Allow to cool for five minutes, then remove the skin. Remove meat from bone and shred with fork. Return to slow cooker. Stir in black beans and corn. Cook on low for an additional 30 minutes, or until heated through.