Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, March 22, 2013


2 (10-3/4-ounce) cans low-fat cream of mushroom soup, undiluted
3 cups water
2 cups uncooked converted long-grain white rice
1 cup thinly sliced celery
3 cups chopped cooked turkey (or chicken)
2 cups frozen mixed vegetables
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
ee Healthier Recipes. Go Now!

Combine soup and water in a 5-quart slow cooker. Add rice and remaining ingredients, and stir well.

Cover and cook on LOW setting 3-1/2 to 4 hours or until most of the liquid is absorbed. Stir well before serving.
Yield: 8 servings


No comments:

Post a Comment

Note: Only a member of this blog may post a comment.