7 hrs 20 mins
Vino Girl's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
- 2Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
- 3Mix well.
- 4Stir in turkey and vegetables.
- 5Cover 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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Nutritional Facts for Crock Pot Turkey With Mushroom Wild Rice
Serving Size: 1 (226 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 160.8
- Calories from Fat 29
- Total Fat 3.2 g
- Saturated Fat 0.8 g
- Cholesterol 3.0 mg
- Sodium 630.8 mg
- Total Carbohydrate 26.1 g
- Dietary Fiber 2.6 g
- Sugars 2.9 g
- Protein 7.6 g
The following items or measurements are not included: