It's Thanksgiving, so this is my second turkey recipe this weekend (I bought two turkey breasts that were half a kilogram each). This recipe can be prepared with boneless, skinless turkey breast or chicken breasts, and wild rice or brown rice. If you are using regular rice, you can put it in the slow cooker for the full cooking time, but if you are using instant rice like I did, add it to the pot when there is 30 minutes remaining on the cooking time. I used no salt added chicken broth, so I found it needed additional salt, but if you are using stock with salt, you can omit the salt.
500g carrots, peeled and sliced
4 celery stalks, diced
1 onion, diced
2 garlic cloves, minced
500g turkey breast (or chicken breast), boneless and skinless
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
Black pepper, to taste
Salt, to taste
6 cups chicken broth (no salt added)
1 bay leaf
1 1/3 cup (120g) instant brown rice
Layer carrots, celery, onions and garlic in the slow cooker pot. Slice turkey breast into 1 cm wide strips (about the size of a chicken finger), and layer them on top of vegetables. Add dried herbs and salt and pepper on top of turkey pieces. Pour chicken broth into pot. Add bay leaf on top. Cover and set to 4 hours on high.
When there is 30 minutes remaining on the cooking time, remove lid and scoop out the bay leaf. Pour the instant rice into the pot and stir. Replace lid and cook for remaining 30 minutes. When cook time is complete, use a wooden spoon to break up large pieces of turkey.