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Slow-Cooker Asian Turkey and Vegetables

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Betty Crocker Kitchens
Updated Dec 11, 2009
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Frozen stir-fry vegetables and zesty Szechuan sauce bring beautiful color and nutrition to a savory turkey dinner.

Slow-Cooker Asian Turkey and Vegetables

  • Prep Time 20 min
  • Total 7 hr 50 min
  • Servings 6
  • Ingredients 6
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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

Instructions

  • Step 
    1
    In 3- to 4-quart slow cooker, place turkey. In small bowl, mix dry seasoning mix and 1 cup water; pour over turkey.
  • Step 
    2
    Cover; cook on Low heat setting 7 to 8 hours.
  • Step 
    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 20 to 30 minutes or until vegetables are thoroughly heated.
  • Step 
    4
    Meanwhile, cook rice in 4 cups water as directed on package. Stir vegetable and turkey mixture. Serve over rice.

Nutrition

440 Calories
4 1/2g Total Fat
31g Protein
68g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
1460mg
61%
Potassium
270mg
8%
Total Carbohydrate
68g
23%
Dietary Fiber
4g
15%
Sugars
8g
Protein
31g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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