Crockpot Tender Turkey and Wild Rice

I love this healthy Crockpot Tender Turkey and Wild Rice recipe.  It is so easy to prepare and it is a great way to use Honeysuckle White turkey tenderloins that you can find on sale or even with leftover turkey from the holiday’s too. You can’t go wrong with a slow cooker recipe the day after a busy holiday in my opinion. It leaves more time for the after holiday sales and spending time with family.

It is so easy to make. In 1 1/2-quart slow cooker, mix rice, carrot, onion, celery, 1/4 teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.
Arrange turkey slices over rice mixture. Sprinkle with remaining 1/4 teaspoon each seasoned salt, garlic-pepper blend and marjoram.  Simply cover and cook 5 to 6 hours (if slow cooker has heat settings, cook on low).

This delicious crockpot recipe can also be made into an easy freeze slow cooker recipe by placing all the ingredients except the chicken broth and wine in a freezer bag. Place in the freezer and remove and let thaw in fridge overnight before cooking. Place in slow cooker and add liquids and follow directions below.  I like to serve it with a side salad and rolls.  Of course if you have leftovers from the holiday you can simply serve up any of your traditional leftovers with this recipe.

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I hope you enjoy this Crockpot Tender Turkey and Wild Rice Recipe.  It is soon to be a family favorite for sure!

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Crockpot Tender Turkey and Wild Rice

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 6

Author Eat Better America

Ingredients

• 1/2 cup uncooked wild rice rinsed
• 1/2 cup chopped carrot
• 1/4 cup chopped onion 1/2 medium
• 1/4 cup thinly sliced celery
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic-pepper blend
• 1/2 teaspoon dried marjoram leaves
• 1 cup chicken broth
• 2 tablespoons dry sherry or dry white wine
• 1 turkey tenderloin 1/2 to 3/4 lb, cut into 1/2-inch-thick slices after cooking

Instructions

1. In 1 1/2-quart slow cooker, mix rice, carrot, onion, celery, 1/4 teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.
2. Arrange turkey slices over rice mixture. Sprinkle with remaining 1/4 teaspoon each seasoned salt, garlic-pepper blend and marjoram.
3. Cover; cook 5 to 6 hours (if slow cooker has heat settings, cook on low).

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