Slow Cooker Herbed Turkey and Wild Rice Casserole

 

6

slices bacon, cut into 1/2-inch pieces

1

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

1/2

cup chopped onion

1/2

cup chopped carrot

1/2

cup chopped celery

3 1/2

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

1

can (10 3/4 ounces) condensed cream of chicken soup

1/4

teaspoon dried marjoram leaves

1/8

teaspoon pepper

1 1/4

cups uncooked wild rice, rinsed and drained

• 1 In 10-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 onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
• 2 In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
• 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.