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.
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 1/2 teaspoon pepper). Serve as desired with avocado, jalapeños, shredded cheese, sour cream, chopped fresh cilantro, and/or tortilla strips.
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.