- 3/4 cup wild rice
- 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
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.
Ingredients
Instructions
- 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 six hours. Add the dried cranberries and kale during the final half hour of cooking.