Slow Cooker Turkey Tenderloin with Wild Rice and Butternut Squash

For a hint of crunch, you can sprinkle each serving with toasted and chopped pecans or walnuts.

3/4 cup wild rice (not white or brown rice or a blend, which will more likely overcook)
1 small butternut squash, peeled and cut into large cubes
1 medium red onion, cut into wedges or chopped
1 1/2- 2 pounds turkey tenderloin
1/2 teaspoon dried thyme (or a few fresh sprigs)
1 teaspoon salt
1/2 teaspoon pepper
3 cups chicken stock
1/4 cup dried cranberries
3-4 cups chopped kale or other dark, leafy green

Place wild rice in slow cooker and top with squash, onion, and turkey. Sprinkle with seasonings and pour stock over top. Cover and cook on low heat for about 6 hours, adding the dried cranberries and kale during the final half hour of cooking.
Helpful hint: There’s a lot of variability from one slow cooker to the next. The first time you make this, check at the halfway point and again every half hour or so until you know the perfect timing in your cooker. This will prevent a dry and/or mushy outcome.