Are you looking for some hearty, tasty, comfort food? This Slow Cooker Cheesy White Turkey Chili cooks all day while you relax and enjoy your day!
Slow Cooker Cheesy White Turkey Chili
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You just spent all day slaving over a stove to cook a giant turkey with all the sides. And now you don’t want to cook for days. Yeah, me either. So toss some leftover turkey in your slow cooker and let it do the work! (No turkey? No problem! Use uncooked chicken breasts or chicken thighs – let them cook with your chili all day. Take the meat out, shred it, and mix it back in the chili before serving.)
I found this recipe for Slow Cooker Cheesy White Turkey Chili in Slow-Cooker Christmas Favorites by Gooseberry Patch. It is so easy to put together – the hardest part is saving the leftover turkey from scavenging family members! (Here’s your go-to guide on how to carve the turkey.)
You’ll definitely want to use a 6-quart slow cooker for this recipe. With 2 pounds of turkey, it makes a lot of chili. You’ll have plenty for a family dinner and then some. I put a bunch of this turkey chili in gallon-sized Ziploc freezer bags and stashed them in my freezer. It will make for a perfect busy night meal! (Leftover soups stay fresh in the freezer for 2-3 months. Squeeze all the air out of the bag, and use a Sharpie to label with the recipe name and the date you froze it.)
After the chili cooks all day, turn off the heat and mix in 2 cups of shredded Monterey Jack cheese. Let the cheese melt, and serve it up. I topped it with some more cheese (because, why not?) and a sprinkle of Lawry’s Seasoned Pepper. This Cheesy White Turkey Chili goes great with this Quick & Easy Corn Bread or with tortilla chips.
Enjoy!
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Printable Recipe Card for Slow Cooker Cheesy White Turkey Chili
Slow Cooker Cheesy White Turkey Chili
Ingredients
- 2 pounds turkey cubed
- 4-16 ounce cans Great Northern beans drained and rinsed
- 4 ounce can green chilis drained and rinsed
- 1 onion diced
- 1 Tablespoon garlic
- 1 Tablespoon ground cumin
- 1-1/2 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups shredded Monterey Jack cheese
- Garnish optional:
- Additional shredded cheese
- Seasoned pepper
Instructions
- Combine turkey, beans, chilis, onion, garlic, cumin, oregano, and chicken broth in a 6 quart slow cooker. Stir gently to mix.
- Cover and cook on low for 8-10 hours.
- Turn off heat and stir in 2 cups of shredded Monterey Jack cheese.
- Once cheese melts, serve with additional cheese or pepper.
I really would love to make this & I have almost all of the ingredients!! BUT, Could I used Ground Turkey instead…? What ya think? 🙂
Yes, you could use ground turkey. Just brown it in a skillet before you add it to the slow cooker. You could also substitute chicken instead of turkey. Let me know how it turns out!