SLOW-COOKER ASIAN TURKEY AND VEGETABLES

Slow-Cooker Asian Turkey and Vegetables image

Frozen stir-fry vegetables and zesty Szechuan sauce bring beautiful color and nutrition to a savory turkey dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h50m

Yield 6

Number Of Ingredients 6

Ingredients

2 to 2 1/2 lb turkey thighs, skin removed
1 package (1 1/4 ounces) honey teriyaki seasoning mix
1 cup water
2 boxes (9 oz each) frozen Szechuan vegetables, thawed
2 cups uncooked regular long-grain white rice
4 cups water

Steps:

In 3- to 4-quart slow cooker, place turkey. In small bowl, mix dry seasoning mix and 1 cup water; pour over turkey.
Cover; cook on Low heat setting 7 to 8 hours.
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.
Meanwhile, cook rice in 4 cups water as directed on package. Stir vegetable and turkey mixture. Serve over rice.

Nutrition Facts : Calories 440, Carbohydrate 68 g, Cholesterol 95 mg, Fat 1/2, Fiber 4 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 8 g, TransFat 0 g