Creamy Chicken and Wild Rice

By gtbalm

Ingredients

• 1 pound turkey breast tenderloins, cut into 3/4 inch pieces
• 1 medium onion, chopped (1/2 cup)
• 1 medium carrot, sliced (1/2 cup)
• 2 cups sliced mushrooms (about 5 ounces)
• 29 ounces chicken broth
• 1 can dream of chicken soup
• 1/4 teaspoon dried marjoram leaves
• 1/8 teaspoon pepper
• 1 1/4 cups uncooked wild rice, rinsed and drained

Preparation

Step 1

Heat oil, cook turkey 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and mushrooms. Cook 2 minutes, stirring occasionally; drain.

Beat 14.5 ounces of the broth and the soup in 3 1/2 to 6 ounce slow cooker, using wire whisk, until smooth. Stir in remaining broth, the marjoram and pepper. Stir in turkey mixture and wild rice.

Cover and cook on high heat setting 30 minutes.

Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.