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Slow Cooker White Turkey Chili Recipe

Last updated on November 24th, 2021 at 04:45 pm

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Slow Cooker White Turkey Chili [Video]

Slow Cooker White Turkey Chili is such a hearty and delicious meal that can be made with leftover turkey meat. Just add everything to the crockpot and cook.

Slow Cooker Recipes are such a time saver and a staple in our house. I just love adding all the ingredients to my slow cooker and let it work its magic. For instance, you should try our easy Crockpot Chicken Tortilla Soup, the Baked Potato Soup, and this Sesame Chicken is always a success. Similarly, if you are looking for something fancier, yet easy, these Slow Cooker Short Ribs are a great option.

Easy Crockpot White Turkey Chili

I love a good slow cooker meal like this White Turkey Chili, because it is very easy to make, and it always turns out delicious. This chili is creamy, hearty, and just a little spicy. The best part is that it requires minimal effort. Just add all the ingredients to the slow cooker and let it work its magic, ending up with a tasty meal.

Honestly, this is the perfect recipe to enjoy during a cold night or game day. Also, you can make it with turkey from Thanksgiving leftovers or other meats such as chicken, or rotisserie chicken. It will work even with any ground meat. For a milder, less spicy version, just skip the diced chiles and the jalapeño.

This Crock Pot Turkey Chili is the ultimate comfort food for the whole family to enjoy. The dish is rich and creamy, with tender meat, buttery beans, and sweet corn. I like serving it with a squeeze of fresh lime, corn chips, a large dollop of sour cream, and some slices of fresh jalapeños.

How to make Slow Cooker White Turkey Chili?

This recipe is very easy to make and you can make it with either cooked or uncooked turkey meat.

Also, for exact directions, please see the recipe card below. In addition, I have attached a small video instruction on how to follow the recipe steps.


  1. Follow the recipe directions and add the required ingredients to the slow cooker, cook per recipe directions.
  2. Next, 30 minutes before the chili is done cooking, stir in shredded cheese, cream, and sour cream.
  3. Also, you can use an immersion blender to blend all the ingredients and make it thicker.
  4. Serve the chili with your favorite toppings.


  1. First, slice the turkey breast into a few portions.
  2. Then, follow the recipe directions and add the uncooked meat to the crockpot, just like you would add the cooked turkey.
  3. Next, add the rest of the required ingredients.
  4. Cover and cook on low for 6-7 hours or high for 4 hours, until the meat is cooked through. Using two forks shred the turkey and stir.
  5. Next, 30 minutes before the chili is done cooking, stir in shredded cheese, cream, and sour cream.
  6. You can use an immersion blender to blend all the ingredients and make it thicker.
  7. Serve the chili with your favorite toppings.

Possible variations and substitutions:

  • Meat: Feel free to use any meat type, such as lean ground turkey, ground chicken, ground beef, or even chicken thighs. 
  • Seasonings: Also, use your favorite seasonings. Chili powder is a great addition here if you are looking for deeper flavors. Also, add some cayenne pepper, and ground cumin. 
  • Other veggies: A great alternative would be mixing in some bell pepper, carrots, or celery. 
  • Other beans: Swap the white beans with great northern beans, cannellini beans, or pinto beans. 

More soup recipes to try:

How long do you cook it for?

Cook the slow cooker turkey chili for 3 hours on High or 5-6 hours on Low.

Favorite topping suggestions: 

  • Bacon crumbs or chopped bacon
  • Pepper jack cheese
  • Chopped green onions or parsley
  • Diced chives
  • A dollop of sour cream
  • Corn chips or tortilla chips
  • Fresh cilantro
  • Chopped bell peppers
  • Shredded cheddar cheese
  • Monterey jack cheese

How to store leftovers?

First, let leftover chili cool at room temperature. Then, transfer it to an airtight container and refrigerate leftover for up to 4 days. 

How to freeze white turkey chili?

  • First, let the chili be completely cool.
  • I recommend using quart bags to freeze it. Then, use a cup to transfer the soup into the bags.
  • Next, squeeze out excess air and seal the bags. The bags can nicely be stored in the freezer for up to 3-4 months.
  • Similarly, to thaw it, first remove it from the freezer the night before serving. Also, you can put the sealed soup bag in warm water to thaw it faster.
  • Heat in a soup pan, simmer for a few minutes. Serve.

Recipe Tips:

  • This recipe can be made with either chicken or turkey. Also, it can be made vegetarian, just add extra beans and skip the meat.
  • In addition, adding some cooked bacon will add an amazing smoky and rich flavor to the chili.
  • Using fresh onion, and garlic will also add lots of flavors.
  • Similarly, you can add herbs, like thyme and oregano.
  • The green chiles can be skipped, for less spicy chili.

Slow Cooker White Turkey Chili

  • Prep Time10 MIN
  • Cook Time4H
  • Servings 6 servings


  • 4 cups cooked shredded turkey meat
  • 1 small yellow onion diced
  • 1 jalapeño seeded and minced
  • 2 15 oz. cans white beans drained and rinsed
  • 1 15 oz. can sweet corn drained and rinsed
  • 1 4.5 oz. can green chiles
  • 1 tablespoon minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 4 cups chicken broth low-sodium
  • 1 lime zested and juiced

To be added later:

  • 1/2 cup sour cream
  • 1/2 cup cream
  • 1 cup shredded pepper jack cheese optional
  • 2 tablespoons cornstarch
  • 4 tablespoons water


  • Lime juice
  • Freshly chopped cilantro or parsley
  • Extra cheese
  • Sour cream
  • Jalapeños
  • Corn chips


  • Add the shredded turkey meat to the bottom of the slow cooker.
  • Top with the white beans, green chiles, minced jalapeño, diced onion, minced garlic, sweet corn, dried oregano, dried thyme, dried parsley, cumin, salt, pepper, lime juice, lime zest, and red pepper flakes. Stir to combine. Add chicken broth.
  • Cover and cook on low for 5 to 6 hours or high for 3 hours.
  • When there are 30 minutes of cooking remaining, stir in sour cream until fully combined. Stir in shredded cheese until melted and fully combined. Stir in cream.
  • If you would prefer a thicker soup, in a small bowl combine cornstarch and water, until cornstarch is fully dissolved and the mixture to the slow cooker. Stir to combine.
  • Cover and cook for extra 30 minutes on high.
  • Optional: using an immersion blender, puree a portion of the chili, about 1/4, to thicken it, leaving the rest of the ingredients whole.
  • Serve topped with a squeeze of fresh lime juice add your favorite toppings.

Nutrition Facts

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Delicious recipe! I have a question about the nutritional info though, it states that there is no fiber but beans are high in fiber. Is this accuarate?



I have made this with turkey and with chicken. It is always a crowd pleaser. It is my favorite white chili recipe I have ever tried. I do use about a tablespoon of cumin and sometimes add a little cayenne pepper depending on the heat of the jalapeño. I have made it on the stove and in the slow cooker and it turns out great either way.



Do you add the sour cream first or the cream? Your comments both say sour cream!

Catalina Castravet

Catalina Castravet

sorry, first the sour cream, after that the cream.



What kind of cream do you use for 1/2 cup cream?

Catalina Castravet

Catalina Castravet

I usually go with heavy whipping cream.

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