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Wild Game Cuisine

White Wild Turkey Crockpot Chili

This is the perfect set-it-and-forget-it recipe to warm yourself back up after time spent in the woods.

Justin Adams December 5, 20222 min read

It’s a nice and easy comfort food that you and your family and friends can enjoy together.

This recipe has the turkey in a slow cooked chicken broth bath, becoming fall-apart tender. I usually do one full breast and the cutlets, but you can add the extra breast if you want more meat in the chili. The green chiles add the perfect kick to this, with the cream cheese and heavy cream giving it a silky smooth texture. However, feel free to hold off on the chiles if you don't want it as spicy.

Have fun topping this with whatever you like. I personally add shredded Monterey Jack cheese, raw onions, tortilla chips, sour cream, fresh cilantro, jalapeños and finish it with some hot sauce. The leftovers can be frozen or will keep in the fridge for about a week. I think it gets better everyday that it sits in the fridge. Y’all enjoy and happy hunting!


  • 1-3 lb. wild turkey breasts and/or cutlets trimmed of their fat.
  • 1 onion, diced.
  • 2 cans of white northern beans (unsalted), drained.
  • 1 can of whole corn (unsalted), drained.
  • 1 10 oz. can of rotel, not drained.
  • 1 4 oz. can of green chiles, not drained.
  • 3 tbsp. salt.
  • 2 tbsp. black pepper.
  • 2 tbsp. garlic powder.
  • 2 tsp. cumin.
  • 2 tsp. chili powder.
  • 1 tsp. paprika.
  • ½ tsp. cayenne pepper.
  • 32 oz box of chicken broth (I make mine with a homemade turkey stock from the leftover bones from my wild turkey).
  • 1 – 8 oz. block of room temperature cream cheese (bringing up to room temp will help incorporate into liquid).
  • 1/2 cup heavy cream


  1. Place wild turkey into the bottom of your crockpot.
  2. Sprinkle with salt, pepper, cumin, chili powder, cayenne pepper, paprika and garlic powder over turkey.
  3. Top with diced onion, drained beans, drained corn, Rotel and green chiles.
  4. Add the chicken broth to the slow cooker.
  5. Cover and cook on low for about 6 hours (until turkey is tender with a fork).
  6. Remove turkey and shred with forks.
  7. With the turkey out, add in cream cheese and heavy cream. You’ll need to stir with a whisk quite a bit to get that cream cheese broken up and incorporated, so don’t be alarmed if it looks weird and kind of clumpy. It’ll all come together and will be super creamy.
  8. Return turkey to slow cooker and stir to combine.
  9. Cook for an additional 15-20 oh high minutes while you prepare your toppings.
Filed Under:
  • After the Hunt
  • Field to Fork
  • Healthy Harvests