Instructions: 1 10 3/4-Ounce can condensed cream of chicken soup 2 1/2 cups water
2 tablespoons soy sauce
1/4 teaspoon dried marjoram leaves - (1/4-1/2)

1/8 teaspoon pepper

Instructions:
Cook bacon in large skillet over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook 2 minutes or until turkey is browned, stirring frequently.

Spoon mixture into 3 1/2 to 4-quart Crock-Pot slow cooker. Add all remaining ingredients; mix well.

Cover; cook on low setting for 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.

5 (1 1/2-cup) servings

SERVING SIZE: 1-1/2 Cups
Sugars 4 g

Yield: 7 cups

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