INGREDIENTS
4
slices bacon, cut into 1/2-inch pieces
1
lb fresh turkey breast tenderloins, cut into 1/2- to 1-inch pieces
1
cup coarsely chopped carrots
1
medium onion, coarsely chopped (1/2 cup)
1
can (10 3/4 oz) condensed cream of chicken soup
1/4
to 1/2 teaspoon dried marjoram leaves
DIRECTIONS
1
In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
2
Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
3
Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.
High Altitude (3500-6500 ft)
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