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Turn leftover turkey into Slow Cooker White Turkey Chili, a hearty one-pot meal that is as easy as it gets. Add all the ingredients to the crockpot, cover, and walk away. When people are hungry again, set out toppings and let everyone craft their perfect bowl.
This is a great post-holiday meal when everybody is tired of cooking and just wants comfort food. And it works just as well with chicken, too.
Recipe ingredients:
Ingredient notes:
- Turkey: Put your leftover turkey to work; just shred or cube.
- Beans: Canned white great Northern beans (you need 2 cans for this recipe), or any other bean you like.
- Corn: Frozen corn, or fresh corn cut off the cob. Leave this out if you get angry when you see corn in chili recipes.
- Cilantro: Completely optional. If you think cilantro tastes like soap, please don’t add it.
Step-by-step instructions:
- First, add the turkey, beans, corn, green chilies (juice and all), onion, and garlic to the slow cooker. Then pour in the chicken broth, cumin, oregano, and chili powder. Add salt, pepper, and some cayenne pepper, if you like things a little spicy.
- Then, heat it up. Cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours. After that, stir in the cream cheese and half and half. Sprinkle in the chopped cilantro, if you’re using it. Turn the crockpot on HIGH for 15 minutes, just until the chili thickens. Set out the toppings and serve right from the slow cooker.
Recipe tips and variations:
- Yield: About 9 cups.
- Leftovers: Cover and refrigerate for up to 4 days. Reheat in the microwave or over medium heat on the stove.
- Ro*tel: Add a can, juice and all. You could swap this for the mild green chilies, too.
- Amazing toppings: Avocado, jalapeños, shredded cheese , sour cream, Fritos or crunchy corn tortilla strips, chopped tomatoes, salsa verde
- Instant Pot: In the bottom of the Instant Pot, add turkey, broth, corn, beans, spices, onion, and garlic. Cover with lid and seal. Switch the valve to the “sealing” position and cook for 20 minutes on manual high pressure. Let it naturally depressurize for 10 minutes then switch the valve to the “venting” position to completely release steam before opening lid. Add the half and half, cream cheese, and cilantro, and stir until melted. The cooker usually has a keep warm function that can continue to warm the chili.
More delicious recipes for leftover turkey:
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Slow Cooker White Turkey Chili
Slow Cooker White Turkey Chili is a hearty, one-pot meal that’s perfect for using up leftover turkey. Just add everything to the crockpot, then set out all the toppings and let everyone craft their perfect bowl.
Ingredients
- 2 cups cooked turkey shredded or cubed (see note 1)
- 2 (15 ounce) cans great Northern beans drained and rinsed (see note 2)
- 10 ounces frozen corn (see note 3)
- 2 (4 ounce) cans mild diced green chiles undrained
- 1 medium onion diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 1 tsp ground cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper optional
- 4 oz cream cheese softened
- 1/4 cup half and half
- 1/4 cup chopped fresh cilantro optional (see note 4)
- Salt and freshly ground black pepper
- Toppings such as avocado, jalapeños, shredded cheese, sour cream, and/or tortilla strips
Instructions
- To a slow cooker, add turkey, beans, corn, green chiles and juice, onion, and garlic. Stir in chicken broth, cumin, oregano, chili powder, cayenne pepper (if using).
- Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir in cream cheese, half and half, and cilantro (if using). Cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- Stir until uniformly combined and season to taste with salt and pepper (I like 1 teaspoon salt and ½ teaspoon pepper). Serve as desired with avocado, jalapeños, shredded cheese, sour cream, chopped fresh cilantro, and/or tortilla strips.
Notes
- Turkey: Put your leftover turkey to work; just shred or cube.
- Beans: Canned white great Northern beans (you need 2 cans for this recipe), or any other bean you like.
- Corn: Frozen corn, or fresh corn cut off the cob. Leave this out if you get angry when you see corn in chili recipes.
- Cilantro: Completely optional. If you think cilantro tastes like soap, please don't add it.
- Yield: About 9 cups.
- Leftovers: Cover and refrigerate for up to 4 days. Reheat in the microwave or over medium heat on the stove.
- Ro*tel: Add a can, juice and all. You could swap this for the mild green chilies, too.
- Amazing toppings: Avocado, jalapeños, shredded cheese , sour cream, Fritos or crunchy corn tortilla strips, chopped tomatoes, salsa verde
- Instant Pot: In the bottom of the Instant Pot, add turkey, broth, corn, beans, spices, onion, and garlic. Cover with lid and seal. Switch the valve to the "sealing" position and cook for 20 minutes on manual high pressure. Let it naturally depressurize for 10 minutes then switch the valve to the "venting" position to completely release steam before opening lid. Add the half and half, cream cheese, and cilantro, and stir until melted. The cooker usually has a keep warm function that can continue to warm the chili.
Nutrition
Serving: 1.5cupsCalories: 230kcalCarbohydrates: 15gProtein: 17gFat: 12gSaturated Fat: 5gCholesterol: 75mgSodium: 552mgPotassium: 416mgFiber: 2gSugar: 1gVitamin A: 451IUVitamin C: 13mgCalcium: 56mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
UNBELIEVABLE. This has to be the most delicious chili I have ever had.
Cudos!!!!!
Thank you Sheri! So glad you loved it! – Meggan
Do you think this would freeze well? Looks tasty!
Hi Emily, I haven’t tried this but I don’t see why not! – Meggan
Turned out awesome! Thank you! 💕💕
Hi Leonora, you’re welcome! I’m glad you enjoyed it! – Meggan