Turkey Wings with Yellow Rice

tybright31 5

"This recipe is a recipe I came up with because it is quick and easy, especially for a working mom like myself. You use the slow cooker and it cooks all day while you are working. I usually prepare this as I'm walking out the door."
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6 h 25 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 2026 mg
  • 81%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place turkey wings, cream of mushroom soup, salt, black pepper, garlic powder, and seasoned salt into a 6-quart slow cooker. Pour in enough water to cover; stir ingredients. Cook on High for 6 hours or on Low for 8 hours.
  2. Stir rice into mixture; continue to cook until rice is tender, 15 to 20 more minutes.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.



Turkey wings are great in the crock pot. Skip the flavored rice. Use only two cups of water in the crock pot so the wings are not boiled. If you want to serve the wings with rice, cook it acco...

I've been making this dish for years using this exact recipe. It is convenient and tastes great. Thanks for posting. (BTW, using whole turkey wings for stock is a waste of perfectly good meat. S...

I didn't care for this recipe. It was mushy, slimy, and bland. I will stick to using my wings for stock.

If its too mushy it's because you let the rice cook too long. My family loved it.

I loved this recipe. It was a hit for my romantic dinner. The directions wee very is to follow. Thanks!