3 medium sweet potatoes or regular potatoes, peeled and cut into 2-inch cubes
1 1/2 to 2 pounds turkey thighs, skin removed
1 jar (12 ounces) turkey gravy (or use 1 1/2 to 2 cups)
2 tbsp. flour
1 tsp. dried parsley
1/2 teaspoon dried rosemary crushed
1/4 teaspoon dried leaf thyme
1/8 tsp. pepper
1 1/2 to 2 cups frozen cut green beans

Layer sweet potatoes and turkey in slow cooker. Combine gravy, flour, parsley, rosemary, thyme, and pepper; stir until smooth. Pour gravy mixture over the turkey and sweet potatoes.

Cover and cook on high for 1 hour.Reduce heat to low and cook 5 hours longer. Stir in beans. Cover and cook 1 to 2 hours until turkey is tender and juices run clear.

Remove turkey and vegetables to a serving dish with a slotted spoon. Stir sauce and serve with turkey and vegetables. Serves 6