Prep 20 mins
Cook 7 hrs
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.
- 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
- Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
- Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
- Mix well.
- Stir in turkey and vegetables.
- Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.
Easy to make and comforting. Thought it needed a little more liquid.
Really good and very easy to make!
This was easy and flavorful. My dd, age 3 1/2 went nuts for this! She scarfed it down and wanted more. I'm looking forward to trying this cold per the chef's suggestion.