Ingredients
6
slices bacon, cut into 1/2-inch pieces
1
pound turkey breast tenderloins, cut into 3/4-inch pieces
1/2
cup chopped onion
1/2
cup chopped carrot
1/2
cup chopped celery
3 1/2
cups Progresso™ chicken broth (from 32-ounce carton)
1
can (10 3/4 ounces) condensed cream of chicken soup
1/4
teaspoon dried marjoram leaves
1/8
teaspoon pepper
1 1/4
cups uncooked wild rice, rinsed and drained
Preparation
In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
Cover and cook on high heat setting 30 minutes.
Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.
