We are big fans of the crock pot in this household. Growing up my mom never owned one and I was under the assumption that crock pot food was mushy vegetables and pot roast. I have since learned that you can make just about anything in the crock pot, with minimal effort and it always comes out tasting amazing. I usually like crock pot meals that require no pre cooking and the crock pot does all the work, but the pre cooking for this one only dirties one pan and is relatively painless.
If you were unable to find turkey breasts on sale at your store you can use large chicken breasts. Two of these large breasts should be able to feed at least 4 people. Just two weighed in at 1.5 lbs. I like how your protien, starch, and vegetable are all done at one time with this meal. You could also roast up some baby carrots for a little extra veggie.
If you are able to save around a cup of leftover turkey we will be using it in the Enchilada Casserole recipe tomorrow.
Herbed Turkey with Wild Rice in the Crockpot
Adapted from Taste of Home
- 4 small or 2 large turkey breasts (if unable to find turkey breasts, use large chicken breasts)
- 1 pkg long grain and wild rice mix
- 1 tsp olive oil
- 1 tsp butter
- 8oz sliced mushrooms
- 1 can condensed cream of chicken soup
- 1 can water (use cream of chicken soup can)
- 3 strips bacon, cooked and crumbled
- 1 tsp dried parsley
- 1 tsp dried thyme
1. Place rice in crock pot, but not seasoning packet.
2. In a large skillet brown turkey in the oil and butter to give the outside a nice color.
3. Once browned place the turkey on top of the rice in the crock pot and sauté the mushrooms in the same skillet until tender. Place on top of turkey in the slow cooker.
4. In a bowl whisk to combine soup, water, seasoning packet, herbs, and bacon. Pour over turkey.
5. Cook on low 4-5 hours.