Slow Cooker Asian Turkey and Vegetables
Recipe from
Betty Crocker
Frozen stir-fry vegetables and zesty Szechuan sauce bring beautiful color and nutrition to a savory turkey dinner.
Servings:
6 servings (1 cup each)
Prep Time:
20 mins
Total Time:
7 hrs 50 mins
Ingredients
-
2 to 2 1/2 poundturkey thighs, skin removedsee savings
-
1 packagehoney teriyaki seasoning mix (1 1/4 ounces)see savings
-
1 cupwatersee savings
-
2 boxesGreen Giant® frozen Szechuan vegetables, thawed (9 ounces each)see savings
-
2 cupsuncooked regular long-grain white ricesee savings
-
4 cupswatersee savings
Directions
1.
In 3- to 4-quart slow cooker, place turkey. In small bowl, mix dry seasoning mix and 1 cup water; pour over turkey.
2.
Cover; cook on Low heat setting 7 to 8 hours.
3.
Remove turkey from cooker; place on cutting board. Remove meat from bones; discard bones. Cut turkey into bite-size pieces; return to cooker. Stir in both boxes of vegetables. Increase heat setting to High. Cover; cook 20 to 30 minutes or until vegetables are thoroughly heated.
4.
Meanwhile, cook rice in 4 cups water as directed on package. Stir vegetable and turkey mixture. Serve over rice.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Calories 440 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 95mg; Sodium 1460mg; Total Carbohydrate 68g (Dietary Fiber 4g, Sugars 8g); Protein 31g. Daily Values: Vitamin A 8%; Vitamin C 15%; Calcium 6%; Iron 25%. Exchanges: 3 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat. Carbohydrate Choices: 4 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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