Slow Cooker Turkey-Wild Rice Casserole

 

4

slices bacon, cut into 1/2-inch pieces

1

lb fresh turkey breast tenderloins, cut into 1/2- to 1-inch pieces

1

cup coarsely chopped carrots

1

medium onion, coarsely chopped (1/2 cup)

1/2

cup sliced celery

1

cup uncooked wild rice

1

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

2 1/2

cups water

2

tablespoons soy sauce

1/4

to 1/2 teaspoon dried marjoram leaves

1/8

teaspoon pepper

• 1 In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
• 2 Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
• 3 Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.