Crock Pot Turkey With Mushroom Wild Rice |
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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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This is one of our favorite ways to use leftover turkey, or chicken for that matter. It reheats well and the leftovers are also good wrapped up in a warm whole wheat tortilla. However, my favorite way to eat the leftovers is cold over a bed of baby spring greens and topped with walnuts, sliced apple, and purchased low-free raspberry vinaigrette dressing! (I think I actually look forward to the leftovers a little too much!) Sometimes I also throw a cup or so of cooked kidney beans in here. Ingredients:
4 cups turkey breast, cooked and cut up |
1 onion, chopped |
1 cup carrot, chopped |
1 cup celery, chopped |
1 cup fresh mushrooms, sliced |
2 (14 1/2 ounce) cans chicken broth |
1 (10 3/4 ounce) can cream of chicken soup |
4 garlic cloves, minced |
1/2 teaspoon dried marjoram |
1 teaspoon fresh ground black pepper, to taste |
1 tablespoon dried parsley |
1 1/4 cups wild rice, uncooked |
cooking spray |
Directions:
1. Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
2. Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
3. Mix well.
4. Stir in turkey and vegetables.
5. Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.
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