Slow Cooker Herbed Turkey and Wild Rice Casserole - A Freezer Meal

This one didn't quite come out like I expected. However, it was good! I will be making it again, in it's "incorrect" form. :)

I was expecting something more casserole-y. This ended up more soupy. Both Scott and I were ok with the soup. Scott commented how "this would be a great meal in Kansas, on a cold day." And, we both noted how filling one bowl was. Plus, the leftovers were pretty scrumptious, maybe even better than the first go-around.

Slow Cooker Herbed Turkey and Wild Rice Casserole (Soup)  

1 turkey breast tenderloin, sliced approximately 1" thick
1 cup chopped celery
2/3 cup carrots chopped
1 cup onion, chopped
28 oz chicken broth (if you're going for a casserole instead of soup try cutting the amount of broth in half)
1/4 tsp Marjoram
1/4 tsp salt
1/4 tsp pepper
1 cup wild rice, uncooked
1 cup sour cream (label and set aside!)
2 gallon size zip locks
1 sandwich size zip lock

In a gallon zip lock bag place turkey breast, celery, carrots and onion.
In a separate gallon zip lock bag place chicken broth, marjoram, salt and pepper.
In sandwich size zip lock place wild rice.
Be sure to label and save sour cream for future use.

To make meal:
Thaw all contents.
Place broth, turkey, and rice in crock pot, on low for 8 hours, or until rice becomes tender and liquid is absorbed.
Stir in sour cream.

This one was good, so good we ate it, all, before I could snap a blog-worthy photo. Many apologies. I know how crucial visuals are. But, please take my word, this is some good stuff!!

Source: Betty Crocker

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