Crockpot Turkey (or Chicken) Rice Stew
Ingredients
- 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
