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Crock Pot Turkey With Mushroom Wild Rice

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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.”
7hrs 20mins

Ingredients Nutrition


  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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