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Slow Cooker Asian Turkey and Vegetables (Cooking for Two)

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    Source: www.pillsbury.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, C, P
    MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 1 to 1 1/2 lb turkey thighs, skin removed

    2. 1/4 cup chopped onion

    3. 1 tablespoon teriyaki seasoning mix (from a 1 1/4 oz packet)

    4. 3/4 cup Progresso® chicken broth (from 32-oz carton)

    5. 1 box (9 oz) Green Giant® frozen Teriyaki vegetables, thawed

    6. 1 cup uncooked regular long-grain white rice

    Instructions Jump to Ingredients ↑

    1. In 3- to 3 1/2-quart slow cooker, place turkey and onions. In small bowl, mix dry seasoning mix and 3/4 cup broth; pour over turkey.

    2. Cover; cook on Low heat setting 5 to 6 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 15 to 20 minutes or until vegetables are thoroughly heated.

    4. Meanwhile, cook rice as directed on package. Stir vegetable and turkey mixture. Serve over rice.

    5. If the teriyaki seasoning mix is not available, use 1 tablespoon stir-fry seasoning mix.

    6. Place the box of frozen vegetables in the refrigerator the night before so they'll be thawed in the morning.

    7. High Altitude (3500-6500 ft)

    8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

    9. Calories 490 (Calories from Fat 50),

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