3 medium carrots, peeled and thinly sliced
4 cups leftover roasted turkey, cut into 2-inch chunks
1 cup chicken or turkey broth
1-1/2 tablespoons grated fresh ginger
1/2 teaspoon ground white pepper
1-1/2 cups chopped fresh pineapple
White or brown rice, for serving
1/4 cup thinly sliced green onions
1. In slow cooker, stir together garlic, carrots, turkey, broth, teriyaki sauce, ginger and pepper. Cook on low 6 to 8 hours, adding pineapple during last 10 minutes of cooking.
2. Serve turkey over rice sprinkled with green onions.