Wild Turkey Crockpot White Chili

Can you feel it in the air? That’s right; it’s almost time for SPRING TURKEY SEASON! 

I’ve personally been counting down a year for this. Our season in Tennessee opens on April 2, so there’s a good chance those early mornings in the woods are going to be a bit chilly. This is the perfect "set it and forget it," one-pot recipe to warm yourself back up after, what I hope, will be a very successful hunt. 

This dish is a nice and easy comfort food that you, your family and friends can enjoy together. This recipe has the turkey slow cooked in a chicken broth bath, getting 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 recipe, with the cream cheese and heavy cream giving it a silky smooth texture. Feel free, however, 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 with some hot sauce. 

The leftovers can be frozen or will keep in the fridge for about a week. I think it gets better every day 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 tablespoons salt
•    2 tablespoons black pepper
•    2 tablespoons garlic powder
•    2 teaspoons cumin
•    2 teaspoons chili powered 
•    1 teaspoons paprika
•    ½ teaspoon cayenne pepper
•    32 oz box chicken broth
•    1 - 8 oz. block of room-temperature cream cheese
•    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.
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.
8.    Return turkey to slow cooker and stir to combine. 
9.    Cook for an additional 15-20 on high minutes while you prepare your toppings.

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