Slow Cooker Italian Turkey-Rice Dinner

 

3

medium carrots, shredded (2 cups)

2

medium stalks celery, sliced (1 cup)

1

small red bell pepper, chopped (1/2 cup)

1/2

teaspoon dried basil leaves

1/3

cup water

4

turkey thighs (8 to 12 oz each), skin removed

1

teaspoon salt

1/4

teaspoon pepper

1/2

cup uncooked regular long-grain rice

1

teaspoon dried oregano leaves

1/2

cup shredded Italian-style six-cheese blend or mozzarella cheese (2 oz)

• 1 In 3 1/2- to 4-quart slow cooker, mix carrots, celery, bell pepper, basil and water. Sprinkle turkey with salt and pepper; place on vegetable mixture.
• 2 Cover and cook on Low heat setting 6 to 7 hours.
• 3 Remove turkey from cooker. Stir rice and oregano into vegetable mixture; return turkey to cooker. Cover and cook on Low heat setting about 1 hour or until rice is tender.
• 4 Remove turkey from cooker. Stir cheese into rice mixture until melted. Serve with turkey.