Slow Cooker White Turkey Chili

Nothing beats a warm and hearty meal that practically cooks itself. My slow-cooker white turkey chili is exactly that. Made with simple ingredients and 10 minutes of prep work, it proves that dinner can be both simple and delicious. This is one of my favorite ways to use leftover turkey meat.

I always look for a set-it-and-forget-it meal that makes busy weeknight dinners and meal prep a breeze. That is where slow cooker recipes come in handy; I like satisfying dinners like this crockpot corned beef or rice and beans that I can start in the morning and have ready for dinner.

This dump-and-cook meal is a breeze to make. The slow cooker does all the work, transforming lean turkey and creamy beans into a rich, comforting dish. Every bite of this chili is hearty and packed with bold flavors but still light and healthy. Whether I feed my family or need an effortless make-ahead meal, this recipe never disappoints!

Why you will love this recipe 

• Because it is easy: I can toss all the ingredients in the pot and let it cook for four hours while I am busy doing other things. The slow cooker does all the work for me.
• Just a few ingredients: I use leftover turkey meat, a few cans of beans and corn, my unique blend of seasonings, and some broth for the best white turkey chili ever. 
• One pot is all I need. Since everything is made in the slow cooker, there is minimal cleanup afterward. This hearty entrée does not require side dishes.
• It freezes well: I like to make extra because it freezes so well and does not take up any room in the freezer. 

What you will need

• Turkey – I usually use leftover turkey meat, which can be white, dark, or mixed. 
• White beans and corn – I used two 15-ounce cans of white beans and one can of corn, drained and rinsed. 
• Veggies – I use a mix of canned and fresh veggies, like green chiles, onion, jalapeno, and garlic, to add aroma to the chili.
• Chicken broth – Make sure it is low sodium, so the chili is not too salty. 
• Lime juice and zest – Fresh lime provides a bright flavor and acidity that cuts through the richness of the other flavors and wakes up the taste buds. 
• Dairy – I use sour cream, heavy cream, and Pepper Jack cheese to thicken, brighten, and cream the chili’s consistency. 
• Herbs and spices – I add flavor using dried oregano, thyme, parsley, cumin, and red pepper flakes.

How to make 

Add the meat: First, I put the turkey meat at the bottom of the slow cooker.

Cover and cook: I add lime zest, lime juice, red pepper flakes, cumin, dried parsley, dried thyme, dried oregano, sweet corn, garlic, onion, jalapeno, chiles, and beans. Stir, add salt and pepper to taste. I pour the chicken broth into the slow cooker, cover it, and cook it on low for six hours or high for three hours.

Make it creamy: When there are 30 minutes left of cooking time, I stir in the sour cream, shredded cheese, and heavy cream. If the chili is not thick enough, I add a cornstarch slurry of two tablespoons of cornstarch and two tablespoons of cold broth. 

Heat and serve: Finally, I cook it for another 30 minutes on high before serving it. 

Expert tip

How to keep my chili from getting watery

One problem with making chili in the slow cooker is that it can get watery. One of the main reasons this can happen is condensation. I have learned that if I place a tea towel under the lid, it will capture some of the moisture to keep it from getting watery. Another reason is adding too much liquid, like the chicken broth, or not draining the beans or corn. Be careful measuring and always drain the canned goods. 

More tips to consider

• Also, do not add dairy ingredients, such as sour cream, heavy cream, and shredded cheese, until the last 30 minutes of cooking, or they will curdle and separate. 
• Another way to do this is to warm the dairy ingredients before adding them to the chili. 
• Cook the chili on the lowest setting for the best flavor. 
• If the sauce is not thick enough, add a cornstarch slurry: 2 tablespoons of cornstarch to four tablespoons of chicken broth, and mix until the cornstarch is dissolved before adding it to the chili.

Recipe variations and add-ins:

• Different meat: Sometimes, I use chicken instead of turkey for this recipe.
• Add veggies: I add more vegetables, such as bell peppers, mushrooms, carrots, and celery, to make this a heartier chili.
• Other beans: I substitute white kidney beans for white pinto beans, cannellini beans, or great northern beans. 
• More seasonings: For deeper flavors, add chili powder, cayenne pepper, and some of my Cajun seasoning. 

Serving suggestions:

This chili is the perfect comfort meal with a basket of crusty bread or homemade breadsticks. My kids also love it when I serve it in homemade bread bowls, obviously with some mac and cheese balls on the side; they like to dip those in the chili.

Although it doesn’t need any side dishes, I often make a salad to go with it. This easy cucumber salad with sweet English cucumbers and red onions is easy to make and bursting with flavors. For dessert, my refreshing key lime pie will “wow” everyone with its zesty and creamy filling.

Favorite topping suggestions: 

• Bacon crumbs or chopped bacon
• Crispy corn chips
• Shredded Pepper Jack cheese
• Chopped green onions or parsley
• Diced chives
• Chopped jalapeno
• A dollop of sour cream
• Corn chips or tortilla chips
• Fresh cilantro
• Shredded cheddar cheese
• Monterey Jack cheese

How to store leftovers:

• Refrigerate: Store leftovers in the fridge in a sealed container for up to four days.  
• Freezing: To freeze, scoop leftovers into freezer bags, which can be laid flat in the freezer for up to three months.    
• Defrost: Thaw overnight in the refrigerator for the best texture and taste.
• Reheating: Reheat on the stove over medium-low heat for five minutes or in the microwave for one to two minutes.   

Frequently asked questions

 

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