Best Slow Cooker Italian Turkey Rice Dinner Recipes

SLOW-COOKER ITALIAN TURKEY DINNER

Slow-Cooker Italian Turkey Dinner image

Add something flavorful to your family's Italian dinner tonight! Make this delicious slow cooked turkey and zucchini, mixed with tomato paste - a wonderful meal.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h30m

Yield 6

Number Of Ingredients 7

Ingredients

2 bone-in turkey thighs (about 1 1/2 lb), skin removed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
2 tablespoons tomato paste
2 cloves garlic, finely chopped
1 cup uncooked couscous
1 1/2 cups water
2 cups sliced zucchini

Steps:

In 3 1/2- to 4-quart slow cooker, place turkey thighs. In small bowl, mix tomatoes, tomato paste and garlic. Pour over turkey.
Cover; cook on Low heat setting 6 to 8 hours.
About 25 minutes before serving, cook couscous in water as directed on package. Increase heat setting on slow cooker to High. Stir zucchini into tomato mixture. Cover; cook about 20 minutes longer or until zucchini is tender.
To serve, remove bones from turkey. Stir gently to break up turkey. Serve over couscous.

Nutrition Facts : Calories 270, Carbohydrate 28 g, Cholesterol 100 mg, Fiber 2 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g

TURKEY RICE

Turkey Rice image

What ultimately sets a great holiday leftover dish apart from the rest? The answer: lots of flavor, not a lot of ingredients, and the ability to stand on its own rather than remind us of the meal it came from. This turkey rice, which is in fact a little more turkey than rice, checks all the boxes, and a fresh, 3-ingredient salsa adds the bright finishing touch.

Provided by Chef John

Categories Meat and Poultry Recipes Turkey Legs

Time 1h45m

Yield 4

Number Of Ingredients 12

Ingredients

1 cooked turkey leg
1 cooked turkey thigh
½ cooked turkey breast, chopped
4 cups chicken broth, or more as needed
1 yellow onion, diced
¾ cup uncooked white rice
2 teaspoons kosher salt
1 pinch freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons minced green onions
2 tablespoons minced red pepper
¼ cup cilantro leaves, minced

Steps:

Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
Transfer turkey pieces to a bowl and let cool until safe to handle.
Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 33.6 g, Cholesterol 129.4 mg, Fat 11.2 g, Fiber 1.3 g, Protein 47.8 g, SaturatedFat 3.3 g, Sodium 2539.2 mg, Sugar 2.8 g