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Today I’m sharing a recipe for Easy Healthy Slow Cooker Turkey and Wild Rice Casserole, that I made to use up what was left of our Thanksgiving turkey. It was a big hit with my casserole-loving husband. If you love creamy comforting casseroles this recipe is for you.

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Slow Cooker Turkey and Wild Rice Casserole topped with fresh parsley and sliced almonds in white bowl on wood table near crusty bread and glasses of red and white wine.

Table of Contents

How Many Weight Watchers Points in this Slow Cooker Turkey Casserole with Wild Rice?

According to my calculations each generous 1-cup serving has about 291 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)

6 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
8 PointsPlus (Old plan)

Recipe Notes

Creamy, crunchy, and satisfying, I thought it was good too. It’s a good thing we both like it, because the recipe for this slow cooker turkey and wild casserole expanded into 10 generous cups! The toasted sliced almonds add a nice bit of crunch. But, they are optional.

Sliced almonds in a large wooden spoon
Sliced Almonds

I skipped them when Mac, who is allergic to nuts, joined us for dinner and we didn’t miss them a bit.

Next time I make this slow cooker turkey and wild casserole, I’m going to experiment with cutting back on the rice and liquid to make a more manageable amount for our little family.

I think individual portions of the leftovers could be successfully frozen too. Enjoy!

If you’ve made this protein-packed Crock Pot Turkey and Wild Rice Casserole, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

4.50 from 14 votes

Slow Cooker Turkey and Wild Rice Casserole Recipe

By Martha McKinnon | Simple Nourished Living
This slow cooker turkey and wild rice was a big hit with my casserole loving husband. I really liked it too.
Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
Servings: 10
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Equipment

Ingredients 

  • 6 ounces fresh sliced mushrooms
  • 1 can (10-3/4 ounces) fat-free cream of mushroom soup
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup wild rice, rinsed and drained
  • 1 cup brown rice, rinsed and drained
  • 1/2 cup chopped onion
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 3 cans (14 ounces each) reduced-sodium chicken broth
  • 3 cups shredded turkey breast
  • 1/2 cup sliced almonds, toasted (optional)

Instructions 

  • Ideal slow cooker size: 4-Quart.
  • Place the mushrooms, mushroom soup, water chestnuts, uncooked wild rice, uncooked brown rice, chopped onion, garlic powder and pepper in the slow cooker.
  • Stir to combine and then stir in the chicken broth.
  • Cover and cook on LOW for 5 to 7 hours, or on HIGH for 2-1/2 to 3-1/2 hours or until rice is tender.
  • Stir in the shredded cooked turkey.
  • Top each serving with a generous tablespoon of sliced almonds, if desired.

Notes

Serving size: 1 generous cup
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
2 SmartPoints (Purple plan)
8 PointsPlus (Old plan)

Nutrition

Serving: 1generous cup, Calories: 291kcal, Carbohydrates: 39g, Protein: 20g, Fat: 7g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 40mg, Sodium: 254mg, Potassium: 595mg, Fiber: 3g, Sugar: 2g, Vitamin A: 18IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!

More Favorite WW Friendly Thanksgiving Leftovers Recipes

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About Martha McKinnon

Weight Watchers Lifetime Member, Yoga Practitioner and Blogger who loves to share her passion for trying to create a happy, healthy, balanced life in what often feels like an overwhelming out of control world.

More About Me

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4.50 from 14 votes (14 ratings without comment)

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6 Comments

  1. This recipe looks good, but if we are really talking about being healthy, it is my understanding that we need to “nix” all the canned soups in recipes…and the soup mixes as well (like the Liption Onion Soup Mix). I am not too interested in making my own, so basically, I don’t even consider any recipes that use them. The canned soups are probably better today than they were several years ago, but as far as actually adding any nutrition, I don’t think they do. The dry mixes are overloaded with sodium.

    Reply

  2. I was wondering what you suggested in place of the mushroom soup because Im allergic to mushrooms. Other than that this sounds delicious!

    Reply

    1. Hi Bridget, You could use any condensed creamy soup. I think cream of chicken, celery and/or potato would be good.

      Reply

  3. Loved this! I used chicken in mine since that’s what I already had in the freezer and it was delicious! The family wasn’t so keen on it, but I portioned out and froze the leftovers for quick lunches. Perfect!

    Reply

    1. Glad you liked it Helen! It can be tricky to find recipes that make the entire family happy but glad it worked for you!! It can take some time and practice and patience to help others expand their healthy eating repertoire. My husband didn’t like salads when I first met him and now he LOVES them 🙂

      Reply