2 medium stalks celery, sliced (1 cup)
1 small red bell pepper, chopped (1/2 cup)
1/2 teaspoon dried basil leaves
1/3 cup water
4 turkey thighs (8 to 12 oz each), skin removed
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup uncooked regular long-grain rice
1 teaspoon dried oregano leaves
1/2 cup shredded Italian-style six-cheese blend or mozzarella cheese (2 oz
In 3 1/2- to 4-quart slow cooker, mix carrots, celery, bell pepper, basil and water. Sprinkle turkey with salt and pepper; place on vegetable mixture.
Cover and cook on Low heat setting 6 to 7 hours.
Remove turkey from cooker. Stir rice and oregano into vegetable mixture; return turkey to cooker. Cover and cook on Low heat setting about 1 hour or until rice is tender.
Remove turkey from cooker. Stir cheese into rice mixture until melted. Serve with turkey.