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“This is the result of no time to go to the grocery store and only enough time to throw something in the crock pot for dinner!”
8hrs 20mins

Ingredients Nutrition


  1. Put Reynolds slow cooker liner in crock pot.
  2. Wash carrots and celery.
  3. Cut baby carrots in half width-wise or chop "adult" carrots into crock pot.
  4. Remove ends of celery ribs along with any tough strings and cut in bite sizes into crock pot.
  5. Remove ends and skin from onions and coarsely chop them into crock pot.
  6. Shape turkey breast into mini meatballs 1/2-1 inch each and put on top of vegetables in crock pot.
  7. Add sea salt and fresh black pepper to taste.
  8. Pour 1 1/2 quarts of the chicken broth over crock pot contents and cook on HIGH 6 hours.
  9. After 6 hours lift lid, stir soup, separate turkey balls as needed.
  10. Remove about 1 cup of the broth in the crock pot and dissolve bouillon cubes in it. Microwave broth to speed dissolution if necessary.
  11. Meanwhile add wild rice to crock pot and stir.
  12. Add in the remaining chicken broth and the dissolved bouillon mixture. Stir well.
  13. Cook on LOW 2-3 more hours, depending on how tender you want the rice. Enjoy!

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