Slow Cooker Turkey Rice Stew

December 18th, 2013 by Live Well Omaha Kids

The colder weather is here and nothing is more comforting than a steaming bowl of soup to warm us on a cold day. Our special thanks to Rita Frickel, M.S., R.D.,  L.M.N.T., Clinical Dietitian at CHI Health Clinic, for providing this delicious recipe for slow cooker turkey (or chicken) rice stew!TurkeyStewWeb2

Using the “Crock pot” or slow cooker to make stews and soups saves preparation time and cuts down on clean up since all of the ingredients are added into one pot. Making your soups from scratch also helps you control the sodium content since most canned soups are high in sodium. In addition, it is so satisfying to come home to a dinner that’s ready for you! If you have leftover turkey from the holidays, the leftovers can be used in this recipe!!!

Slow Cooker Turkey (or Chicken) Rice Stew

2 cups sliced mushrooms (optional if your family does not like mushrooms)
1 medium onion, diced
2 medium carrots, sliced
1 c. uncooked brown rice, uncooked (or if you like, you may use ½ c. wild rice AND ½ c. brown rice)
12 oz. chicken breasts, diced into ¾ inch cubes OR 2 cups diced leftover turkey or leftover chicken
1 tsp. dried rosemary, crushed
¼ tsp. black pepper
3 (14 oz.) cans reduced sodium chicken or turkey broth
½ cup water
1 (10 ¾ oz.) can 98% fat free condensed cream of mushroom soup

  1. Place vegetables, raw chicken or turkey breast and all of the rice in a 6-quart slow cooker.  Add thyme, rosemary, and pepper.  Pour chicken broth and water over mixture in cooker.  (NOTE: If you use cooked leftover turkey or chicken, stir it in the LAST hour instead of adding it now.)
  2. Cover and cook on low setting for 7-8 hours or on high for 3 ½-4 hours.
  3. In the last 15 minutes, stir in the mushroom soup.

YIELD:  8 servings
Nutrition analysis:
Calories:  240
Fat:  6 g.
Saturated fat:  1.5 g.
Carbohydrate:  30 g.
Fiber:  3 g.
Sodium:  280 mg.
Protein:  19 g.

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