Hearty, wholesome, and hands off, this all-in-one slow cooker meal is perfect comfort food throughout the colder months.
Out of the crock pot and onto the plate. Dinner tonight was as easy as it was delicious.
It had everything in it – juicy, tender turkey for filling protein, wild rice for high-quality carbs, colorful veggies loaded with vitamins, and a few other odds and ends to amp up the taste.
This would be an easy recipe to make your own by adding mushrooms, substituting carrots or sweet potatoes for the squash, stirring in a bit of Dijon for zing and/or maple syrup for a touch of sweetness.
Because all slow cookers vary, the trick is to check on the early side the first time you make this. This will prevent overcooking.
Also, be sure to use wild rice. It takes longer to cook that white or brown rice, which will more likely become mushy before the turkey is cooked through.
- 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.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook!