3 medium carrots, shredded 2 medium stalks celery, sliced 1 small red bell pepper, chopped 1/2 teaspoon dried basil leaves 1/3 cup water 4 turkey thighs, skin removed 1 teaspoon salt 1/4 teaspoon black pepper 1/2 cup uncooked regular long-grain rice 1 teaspoon dried oregano leaves 1/3 cup shredded Italian-style cheese blend or mozzarella
Mix carrots, celery, bell pepper, basil and water in 3 1/2-4 qt. Slow cooker. Sprinkle turkey with salt and pepper; place on vegetable mixture.
Cover and cook on LOW for 6 to 7 hours. Remove turkey thighs. Stir rice and oregano into vegetable mixture; return turkey to slow cooker. Cover and cook on LOW about 1 hour, or until rice is tender. Remove turkey thighs. Stir cheese into rice mixture until melted. Serve with turkey.