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.
How Many Weight Watchers Points in this Slow Cooker Turkey Casserole with Wild Rice?
According to my calculations each generous 1-cup serving has:
6 *SmartPoints (Green plan)
5 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)
To see your WW Points for this recipe and track it in the WW app or site, Click here!
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.
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!
Are You Ready To Slow Cook Yourself Slim?
If you've made this protein-packed Crock Pot Turkey & 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.
Slow Cooker Turkey & Wild Rice Casserole Recipe
- 6 ounces fresh sliced mushrooms
- 1 can (10-¾ 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
- ½ cup chopped onion
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 3 cans (14 ounces each) reduced-sodium chicken broth
- 3 cups shredded turkey breast
- ½ cup sliced almonds, toasted (optional)
- 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 2-½ to 3-½ hours or until rice is tender.
- Stir in the shredded cooked turkey.
- Top each serving with a generous tablespoon of sliced almonds, if desired.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Favorite Skinny Thanksgiving Leftovers Recipes
If you like this slow cooked casserole with turkey and wild rice, you might also like:
- Slow Cooker Turkey Breast
- Crock Pot Turkey Broth/Stock
- Crock Pot Turkey Vegetable Soup with Barley
- Brown Rice Casserole with Turkey or Chicken (Kalyn's Kitchen)
Search for More WW Friendly Slow Cooker Recipes
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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This looks amazing; bookmarked! And thanks for the shout-out; always appreciated!
Helen- Life in Random Bits
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!
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 🙂
I was wondering what you suggested in place of the mushroom soup because Im allergic to mushrooms. Other than that this sounds delicious!
Hi Bridget, You could use any condensed creamy soup. I think cream of chicken, celery and/or potato would be good.
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.