Slow Cooker Italian Turkey-Rice Dinner

By lamarandrose

Get a head-start on this—Cut up the vegetables as early as two days ahead,if you wish. Store in a resealable plastic food-storage bag in the fridge until you’re ready to make the recipe.

Ingredients

• 3 medium carrots, shredded (2 cups)
• 2 medium stalks celery, sliced (1 cup)
• 1 small red bell pepper, chopped (1/2 cup)
• 1/2 teaspoon dried basil leaves
• 1/3 cup water
• 4 turkey thighs (8 to 12 oz each), skin removed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup uncooked regular long-grain rice
• 1 teaspoon dried oregano leaves
• 1/2 cup shredded Italian-style six-cheese blend or mozzarella cheese (2 oz)

Preparation

Step 1

1.In 3 1/2- to 4-quart slow cooker, mix carrots, celery, bell pepper, basil and water. Sprinkle turkey with salt and pepper; place on vegetable mixture.
2.Cover and cook on Low heat setting 6 to 7 hours.
3.Remove turkey from cooker. Stir rice and oregano into vegetable mixture; return turkey to cooker. Cover and cook on Low heat setting about 1 hour or until rice is tender.
4.Remove turkey from cooker. Stir cheese into rice mixture until melted. Serve with turkey.