Slow Cooker White Turkey Chili

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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.

Slow cooker white turkey chili in blue bowls.

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:

Slow cooker white turkey ingredients in various bowls.

Ingredient notes:

  • Turkey: Put your leftover turkey to work; just shred or cube.
    Shredded white turkey on a wooden cutting board.
  • 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:

  1. 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.
    Slow cooker white turkey chili in a crock pot.
  2. 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.

Slow cooker white turkey chili in a blue bowl.

More delicious recipes for leftover turkey:

 

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Slow cooker white turkey chili in a blue bowl.

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.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings
Course Main Course
Cuisine American
Calories 230
5 from 12 votes

Ingredients 

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

  1. Turkey: Put your leftover turkey to work; just shred or cube.
  2. Beans: Canned white great Northern beans (you need 2 cans for this recipe), or any other bean you like.
  3. Corn: Frozen corn, or fresh corn cut off the cob. Leave this out if you get angry when you see corn in chili recipes. 
  4. Cilantro: Completely optional. If you think cilantro tastes like soap, please don't add it.
  5. Yield: About 9 cups.
  6. Leftovers: Cover and refrigerate for up to 4 days. Reheat in the microwave or over medium heat on the stove.
  7. Ro*tel: Add a can, juice and all. You could swap this for the mild green chilies, too.
  8. Amazing toppings: Avocado, jalapeños, shredded cheese , sour cream, Fritos or crunchy corn tortilla strips, chopped tomatoes, salsa verde
  9. 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.

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Comments

  1. This was delicious! Added zucchini in addition to listed ingredients, but otherwise followed directions. Excellent results and perfect for a crowd. Yum!5 stars

  2. I made your slow cooker white turkey chili yesterday and it turned out great! A very nice and healthy alternative to the ground beef and kidney bean chili that I normally make. Thanks so much for giving us this recipe.5 stars

    1. I’m so glad you loved it, Mark! Thank you so much for taking the time to write. Take care! – Meggan