Section Title

Crockpot Turkey (or Chicken) Rice Stew

Crockpot Turkey (or Chicken) Rice Stew

  • 1 medium onion, diced
  • 2 cups sliced mushrooms
  • 2 medium carrots, sliced
  • 1 c. uncooked brown rice, uncooked (alternate: use ½ c. wild rice and ½ c. brown rice)
  • 2 cups diced turkey or chicken  (see directions below for using raw turkey/chicken or pre-cooked turkey/chicken)
  • 1 tsp. dried rosemary, crushed
  • ¼ tsp. black pepper
  • 3 (14 oz.) cans reduced sodium chicken or turkey broth
  • ½ cup water
  • 1 can (10 ¾ oz.) 98% fat free condensed cream of mushroom soup

Serves: 8

Place vegetables, raw chicken or turkey breast and all of the rice in a 6-quart slow cooker.  - NOTE: If you use cooked leftover turkey or chicken, stir it in the LAST hour instead of adding it now.-

Add thyme, rosemary, and pepper. Pour chicken broth and water over mixture in cooker. Cover and cook on low setting for 7-8 hours or on high for 3 ½-4 hours. In the last 15 minutes, stir in the mushroom soup.

Nutrition Facts (1 serving):
Calories: 128 kcal
Carbs: 24 g
Protein: 5 g
Sodium: 514 mg