Crock Pot Turkey with Mushroom Wild Rice
Elevate your weeknight dinners with this hearty and comforting Crock Pot Turkey with Mushroom Wild Rice recipe. Bursting with earthy flavors, this one-pot wonder combines tender, slow-cooked turkey breast with nutty wild rice and sautéed vegetables, all infused with the rich aroma of mushrooms, dried herbs, and a savory broth. Perfectly cooked in a crock pot, this dish requires minimal prep and delivers maximum flavor, making it ideal for busy days or cozy family meals. Garnished with fresh parsley, this gluten-free recipe is as visually appealing as it is delicious. Whether you're meal prepping or feeding a crowd, this easy slow-cooker turkey dish is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pounds Turkey breast
- 1 cup Wild rice
- 8 ounces Mushrooms
- 4 cups Chicken or turkey broth
- 2 medium Carrots
- 2 stalks Celery stalks
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Bay leaf
- 2 tablespoons Fresh parsley
Instructions
Begin by preparing your vegetables. Dice the onion, chop the carrots and celery into small pieces, and slice the mushrooms. Mince the garlic cloves.
In a skillet, heat the olive oil over medium heat. Sauté the onions, garlic, carrots, and celery until softened, about 5 minutes. Transfer the mixture to the crock pot.
Rinse the wild rice under cold water and add it to the crock pot along with the sliced mushrooms.
Place the turkey breasts on top of the vegetables and rice in the crock pot.
Pour the chicken or turkey broth over the ingredients in the crock pot, ensuring the turkey is mostly submerged.
Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the turkey. Add the bay leaf to the crock pot.
Cover the crock pot with the lid and cook on low heat for 6 hours or on high heat for 4 hours, until the turkey is fully cooked and tender and the rice is soft.
Once the cooking time is complete, remove the bay leaf and shred the turkey with two forks. Stir the shredded turkey back into the rice mixture.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped parsley before serving and enjoy your Crock Pot Turkey with Mushroom Wild Rice!
Nutrition Facts
Calories |
2444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 690 mg | 230% | |
| Sodium | 9335 mg | 406% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 20.1 g | ||
| Protein | 309.5 g | 619% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 332 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5474 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
