1 1/2 pounds turkey tenderloins
1 (6.2 ounce) package Oriental rice and vermicelli
1 (10 ounce) package frozen green peas, thawed
1 cup sliced celery
4 tablespoons (1/4 stick) butter, melted
1 (14 ounce) can chicken broth
1 1/2 cups fresh broccoli florets

Cut tenderloins in strips.

In non-stick skillet, saute turkey strips until no longer pink.

In large slow cooker, combine turkey strips, rice and vermicelli mix plus seasoning packet, peas, celery, butter, chicken broth and 1 cup water. Mix well.

Cover and cook on LOW for 4 to 5 hours.

Turn heat to HIGH setting, add broccoli and cook another 20 minutes.