Slow Cooker White Turkey Chili is quick and easy to make. It’s a set and forget dinner that your family will love. It’s warm and comforting to come home to, especially after a long work day.
I have been making and editing this recipe for many years now because I wanted to find something quick, easy, and ready to eat after working a 12 hour shift. At first, I got up 20 minutes earlier than my regular wake up time to sauté the onion and garlic with the ground turkey. Well, that worked only once, especially when 4:00am is your wake up time. The next time I decided to make it, I threw it all together the night before. I cooked the turkey, onions, garlic, tossed them in my slow cooker with the other ingredients, and placed my slow cooker pot in the refrigerator. The next morning, it was ready and set to cook. This worked better than cooking dinner at 3:40 in the morning, but I still wanted to simplify the process.
Chopping the onion, garlic and jalapeño can be very time consuming, so I began to use canned and dried ingredients. Now, I only make this recipe with dried spices and I won’t go back to all the chopping. After all, it defeats my purpose of this recipe being easy.
Once the soup has cooked for the day you can add all your favorite chili toppings to it. My husband and I like different toppings. He likes to top his with cheese, sour cream, and tortilla chips. I want mine to be dairy free and grain free so I top mine with guacamole, pickled jalapeños, and Siete Grain Free Tortilla Chips! Side note: These chips have given me my life back! They are so delicious and you can find them at big grocery stores like Harris Teeter and Target.
Another reason I love this soup so much is because it’s gluten free and dairy free. Plus, it yields lots of leftovers which are great to pack for lunch.
Anyway, Slow Cooker White Turkey Chili has made my life easy and I hope it will do the same for you! What are some of your favorite chili toppings? I would love to know!
- 1 tablespoon coconut oil
- 2 pounds ground turkey
- 2 (29 ounce) navy beans (canned)
- 1½ cups turkey broth or chicken broth
- 8 ounces salsa verde
- 8 ounces green diced chiles (canned)
- 2 tablespoons diced jalapeño (canned)
- 3 tablespoons ground cumin
- 1 teaspoon dried oregano leaf
- 1 teaspoon ground coriander
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon pink Himalayan salt
- 1 teaspoon white pepper
- 1 dried bay leaf
- In a large pot set to medium heat add coconut oil and allow to melt.
- Place ground turkey in pot and allow to cook until evenly browned, about 12-14 minutes.
- As the turkey is cooking use a heat proof spatula to break up the turkey into small pieces.
- Once the turkey is done, place it in a slow cooker.
- Add the beans and do not drain them.
- Add broth, salsa verde, green chiles, jalapeño, cumin, dried oregano, ground coriander, granulated onion, granulated garlic, pink salt, and white pepper.
- Stir all ingredients together.
- Place the bay leaf into the soup.
- Set the soup to cook on low for 6 hours or on high for 4 hours.