Slow Cooker Herbed Turkey and Wild Rice Casserole (Cooking for 2)

 

2

slices bacon, cut into 1/2-inch pieces

6

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

1/2

cup chopped celery

1/3

cup chopped carrot

1/4

cup chopped onion

1 3/4

cups Progresso® chicken broth (from 32-ounce carton)

1/8

teaspoon dried marjoram leaves

1/8

teaspoon pepper

1/2

cup uncooked wild rice, rinsed and drained

1/2

cup sour cream

• 1 In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
• 2 In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
• 3 Cover and cook on high heat setting 30 minutes.
• 4 Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.