Slow Cooker Turkey Risotto - cooking recipe

Ingredients

1 (280 g) can cream of mushroom soup
1 (280 g) can cream of chicken soup
2 cups rice
3 sticks celery, sliced diagonally
450 g frozen oriental mixed vegetables
3 cups cooked turkey, chopped
1 teaspoon chicken seasoning
400 ml liquid chicken stock

Preparation

Combine soups and 1 soup can of water in saucepan, heat just enough to mix well.
Pour soup mix into large slow cooker, add all other ingredients and mix well.
Cover and cook on low for 5 hours.