Slow Cooker Turkey Tomato Rice
Combining lean ground turkey with pantry staples like canned crushed tomatoes and white rice makes for a reliable, hands-off meal. Browning the meat on the stovetop first ensures the turkey develops good color and allows any extra fat to be discarded before slow cooking. Once everything is combined in the slow cooker, the dry rice gently absorbs the savory chicken broth and seasoned tomato juices, turning tender without needing constant stirring or attention.
Why this one works
- Straightforward prep requiring just a quick initial skillet browning step.
- Rice cooks directly in the tomato and broth liquid, taking on rich flavor throughout.
- Flexible cooking times with both high and low slow cooker settings.
- Hearty combination of lean protein and tender grains in one pot.
What you’ll need
- 1 lb (450g) ground turkey Brown thoroughly over medium heat and drain any excess rendered fat before transferring to the cooker.
- 2 cups (400g) long grain white rice Add directly dry so it absorbs the seasoned liquid as it cooks.
- 3 cups (720ml) crushed tomatoes Provides the rich tomato base and necessary liquid for the rice to steam and soften.
- 1 cup (240ml) chicken broth Adds savory depth and balances the acidity of the crushed tomatoes.
- 1 tsp (5g) dried oregano Distributes an earthy, herbal aroma throughout the mixture.
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What to have nearby
- Skillet for browning the ground turkey
- Slow cooker (crockpot)
- Fork for fluffing the finished rice
Step-by-step instructions
The process begins on the stovetop to cook through and drain the ground turkey, then shifts entirely to the slow cooker where the remaining ingredients mingle and steam into a tender, cohesive meal.
- 1Step 1
Brown the ground turkey in a skillet over medium heat until fully cooked. Drain excess fat.
- 2Step 2
Place the cooked turkey into the slow cooker.
- 3Step 3
Add the dry rice, crushed tomatoes, chicken broth, and oregano to the slow cooker. Stir well to combine.
- 4Step 4
Cover and cook on low for 4 hours or high for 2 hours until the rice is tender and the liquid is absorbed.
- 5Step 5
Fluff with a fork before serving.
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A few things worth knowing
- Stir the mixture thoroughly after adding the liquids and rice to ensure the grains are fully submerged and evenly dispersed.
- Keep the slow cooker lid firmly closed during cooking so the steam remains trapped to cook the rice evenly.
- Use a fork to gently fluff the top layer of rice right before serving to distribute the meat evenly.
Ways to make it your own
- Garnish with a sprinkle of fresh chopped flat-leaf parsley or basil before bringing to the table.
- Top individual warm bowls with a light dusting of grated Parmesan cheese.
Serving suggestions
Serve this warm tomato rice straight from the cooker alongside a crisp tossed salad with vinaigrette or roasted green vegetables like zucchini or steamed green beans.
Storage & reheating
Allow leftovers to cool slightly before transferring them to airtight containers for refrigerated storage. Reheat gently with a splash of broth or water if the rice needs extra moisture after chilling.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I put the raw ground turkey directly into the slow cooker?+
The recipe specifies browning the turkey in a skillet first to cook it fully and drain any excess fat before slow cooking.
How do I know when the dish is finished cooking?+
The meal is ready when the rice is tender to the bite and the liquid from the broth and crushed tomatoes has been completely absorbed.
With simple ingredients and gentle slow cooking, this turkey tomato rice makes a wholesome and satisfying weeknight staple that requires minimal cleanup.
Slow Cooker Turkey Tomato Rice
Tender long grain rice and lean browned turkey simmer gently with crushed tomatoes, broth, and oregano in the slow cooker for an effortless one-pot dinner.
Ingredients
- 1 lb (450g) ground turkey
- 2 cups (400g) long grain white rice
- 3 cups (720ml) crushed tomatoes
- 1 cup (240ml) chicken broth
- 1 tsp (5g) dried oregano
Instructions
- Brown the ground turkey in a skillet over medium heat until fully cooked. Drain excess fat.
- Place the cooked turkey into the slow cooker.
- Add the dry rice, crushed tomatoes, chicken broth, and oregano to the slow cooker. Stir well to combine.
- Cover and cook on low for 4 hours or high for 2 hours until the rice is tender and the liquid is absorbed.
- Fluff with a fork before serving.
Nutrition
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