Recipes Slow Cooker Herbed Turkey and Wild Rice Casserole

Ingredients 

6 ounces turkey chest tenderloins, cut into 3/4-inch pieces 

2 cups bacon, cut into 1/2-inch pieces 

½ glass hacked celery 

1/3 glass hacked carrot 

1 ¾ glasses Progress chicken soup (from 32-ounce compartment) 

¼ glass hacked onion 

1/8 teaspoon pepper 

1/8 teaspoon dried marjoram leaves 

½ glass sharp cream 

½ glass uncooked wild rice washed and drained 

Bearings 

1 In 8-inch skillet, cook bacon over medium warmth, mixing by chance, until new. 

Blend in the turkey. Cook 3 to 5 minutes, mixing on occasion until turkey is dimly shaded. Mix in celery, carrot, and onion. Cook 2 minutes, blending intermittently; channel. 

2 In 2 1/2-to 3 1/2-quart moderate cooker, mix turkey mix and remaining fixings beside harsh cream. 

3 Cover and cook on high warmth setting 30 minutes. 

4 Reduce warmth to a low setting. Cook 6 to 7 hours or until rice is fragile and liquid is held; mix in harsh cream.