Slow Cooker Leftover Turkey and Wild Rice Stew

Being sick over Thanksgiving is no fun but thankfully we have lots of medicine in this house to pretty much cure me temporarily so I can enjoy the Thanksgiving meal! Having leftovers for Thanksgiving is also great because then I can make this slow cooker leftover turkey and wild rice stew to help with my sore throat and stuffy nose. :)

Oh, you guys! Black Friday deals – I think this is the best one I’ve seen. If you’ve been wanting to dabble with pressure cookers, this Instant Pot is $68.95 on Amazon right now (originally $129). It’s programmable and you can sauté and use it as a slow cooker. I had been wanting one for a while but I was going to wait until we moved to our new home to buy something else for the kitchen BUTTT this deal was too good not to snag up!

If you get the Instant Pot (which if you have Prime, you should have it by Monday!), you could totally make this stew in there to test out the slow cooker function! This totally gives a different meaning to Thanksgiving leftovers. I love this stew. 100% hearty and flavorful but also SO easy to make, especially since the turkey is already made for you! Definitely a great way to use those Thanksgiving leftovers.

Although, you could honestly make this any time of the year; especially the colder months, with shredded chicken or another meat of your choice.

Slow Cooker Turkey and Wild Rice Stew

A warm, hearty, and comforting stew to use your leftover Thanksgiving turkey or any other meat you may have extra of!

5 from 1 vote

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 6

Author: Julie Chiou

Rate Save Saved! Print

Cook Mode(toggling this on will prevent your screen from going dark)

Ingredients 

½1x2x3x

• ▢ 4 cups (946 ml) turkey stock
• ▢ 2 teaspoons turkey base
• ▢ 3 large carrots, diced
• ▢ ½ onion, chopped
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon dried thyme
• ▢ Salt and pepper, to taste
• ▢ ½ cup (80 g) wild rice blend
• ▢ ¼ cup (43 g) quinoa
• ▢ 2 ½ cups (249 g) shredded cooked turkey
• ▢ 2 cups (60 g) loosely packed baby spinach leaves

Equipment

• Slow Cooker

Instructions 

• In the insert of a slow cooker, add turkey stock, turkey base, carrots, onion, spices, wild rice blend, and quinoa.
• Cook on low for 5 hours or high for 3 hours. When finished cooking, stir in turkey and spinach leaves and wilt spinach with residual heat from the stew.
• Serve warm.

NUTRITION FACTS

Serving: 1 Serving | Calories: 210 kcal | Carbohydrates: 25 g | Protein: 17 g | Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 35 mg | Sodium: 462 mg | Potassium: 530 mg | Fiber: 3 g | Sugar: 5 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.