Classic Crockpot White Turkey Chili

If you ask me, white turkey chili is one of the best ways to use up leftover turkey.

This crockpot version makes dinner easy on busy weeknights when you don’t have time to stand over the stove. Tender turkey and white beans simmer all day with green chiles and warming spices.

The slow cooker does all the work while you’re out doing your thing. Just toss everything in before you leave, and come home to a pot of bubbling chili that fills your house with the best smell.

It’s a comforting meal that’s lighter than traditional beef chili, perfect for when you want something hearty but not too heavy.

What Kind of Turkey Should I Use?

This recipe is perfect for using up leftover turkey from your holiday meals or a weekend roast. You can use white meat, dark meat, or a combination of both – whatever you have on hand will work great. If you don’t have leftover turkey, you can also use a rotisserie chicken from the store or even cook up some turkey breast specifically for this chili. Just make sure your turkey is already cooked and shredded into bite-sized pieces before adding it to the crockpot, and if it’s been refrigerated, let it sit out for about 15 minutes before using so it doesn’t cool down your chili too much.

Options for Substitutions

This white turkey chili is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Turkey meat: Don’t have leftover turkey? Rotisserie chicken works great here, or you can use raw chicken breasts or thighs – just add them at the beginning and shred them after cooking. Ground turkey or chicken also works, though the texture will be different.
• White beans: Great Northern beans, cannellini beans, or navy beans all work well. You can even mix different types if that’s what you have in your pantry.
• Jalapeño: If you want less heat, use a poblano pepper instead. For more kick, leave some of the jalapeño seeds in or add extra red pepper flakes.
• Pepper jack cheese: Monterey Jack, white cheddar, or a Mexican cheese blend all melt nicely in this chili. If you skip the cheese entirely, just add a bit more sour cream at the end.
• Sour cream and cream: You can use all sour cream (1 cup total) or substitute with Greek yogurt for a lighter option. Heavy cream, half-and-half, or even whole milk work too, though milk will make it less creamy.
• Cornstarch: If you don’t have cornstarch, use 4 tablespoons of flour mixed with water instead, or mash some of the beans against the side of the crockpot to naturally thicken the chili.

Watch Out for These Mistakes While Cooking

The biggest mistake with crockpot chili is adding the dairy ingredients too early, which can cause the sour cream and cream to curdle or separate – always stir them in during the last 30 minutes of cooking for a smooth, creamy texture.

Another common error is not draining and rinsing your canned beans and corn, as the extra liquid can make your chili too watery and add an unwanted metallic taste.

If your chili turns out too thin, don’t just crank up the heat to evaporate liquid – this can overcook the turkey and make it dry and stringy. Instead, mix your cornstarch with cold water to create a slurry, then stir it in and let the chili simmer on low for 15-20 minutes until it thickens properly.

Finally, resist the urge to skip the lime zest and juice at the end, as this bright, acidic finish balances out the richness and really brings all the flavors together.

What to Serve With White Turkey Chili?

This white turkey chili is pretty hearty on its own, but I love serving it with warm cornbread or corn muffins on the side for a cozy meal. Tortilla chips are perfect for scooping up the chili, and you can even crumble some right on top for extra crunch. If you want to make it more of a complete dinner, add a simple side salad with avocado and tomatoes, or serve it over rice to make it even more filling. Don’t forget to set out all the toppings like extra cheese, sour cream, and cilantro so everyone can customize their bowl just the way they like it.

Storage Instructions

Store: This white turkey chili actually tastes even better the next day once all the flavors have had time to meld together. Keep it in an airtight container in the fridge for up to 4 days. It’s one of those recipes I love making on Sunday to enjoy throughout the week for easy lunches or dinners.

Freeze: You can freeze this chili for up to 3 months in freezer-safe containers or bags. Just know that the sour cream and cream might separate a bit when thawed, but a good stir while reheating usually brings it back together nicely.

Reheat: Warm it up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If it seems too thick after storing, just add a splash of chicken broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 170-190 g
• Fat: 55-70 g
• Carbohydrates: 140-160 g

Ingredients

For the chili:

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

For finishing and thickening:

• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup shredded pepper jack cheese (optional)
• 2 tbsp cornstarch
• 4 tbsp water

Optional toppings:

• Fresh lime juice
• Chopped cilantro or parsley
• Extra shredded cheese
• Additional sour cream
• Sliced jalapeños
• Corn chips

Step 1: Assemble Ingredients in the Slow Cooker

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

Place the shredded turkey in the bottom of the slow cooker.

Then, add the white beans, diced green chiles, minced jalapeño, diced onion, minced garlic, and sweet corn.

Sprinkle in the dried oregano, dried thyme, dried parsley, ground cumin, salt, pepper, and crushed red pepper flakes.

Add the lime juice and zest for a bright, citrusy note.

Stir everything together to combine well, then pour in the chicken broth.

Make sure all ingredients are evenly distributed.

Step 2: Slow Cook the Chili

Cover the slow cooker and cook the mixture on low for 5 to 6 hours, or on high for 3 hours.

This allows the flavors to meld and the vegetables to soften, creating a hearty, flavorful base for your white turkey chili.

I find that slow cooking really gets the turkey nice and tender.

Step 3: Finish the Chili with Cream, Cheese, and More

• 1/2 cup sour cream
• 1 cup shredded pepper Jack cheese (optional)
• 1/2 cup heavy cream
• 2 tbsp cornstarch
• 4 tbsp water

When about 30 minutes of cook time remain, stir in the sour cream to add richness and tang.

Next, add the shredded pepper Jack cheese (if using), stirring until it melts completely.

Pour in the heavy cream to further enrich the chili.

If you prefer a thicker consistency, mix the cornstarch with water in a small bowl until smooth and add to the slow cooker, stirring to combine.

Cover and cook for an additional 30 minutes on high to allow the chili to thicken.

Step 4: Optional: Thicken with an Immersion Blender

For a creamier texture, use an immersion blender to puree about a quarter of the chili directly in the slow cooker, leaving the rest chunky.

This blends some of the beans and vegetables, naturally thickening the chili while still keeping plenty of texture and whole ingredients intact.

Step 5: Serve and Garnish

• fresh lime juice
• chopped cilantro or parsley
• extra shredded cheese
• additional sour cream
• sliced jalapeños
• corn chips

Ladle the chili into bowls.

Squeeze some fresh lime juice over each serving to brighten up the flavors.

Top with your choice of garnishes—add a dollop of extra sour cream, more shredded cheese, chopped cilantro or parsley, sliced jalapeños, and a handful of corn chips for a satisfying crunch.

I love adding corn chips; they give the chili great texture and a fun twist.

Classic Crockpot White Turkey Chili

Delicious Classic Crockpot White Turkey Chili recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 35 minutes mins

Cook Time 3 hours hrs 12 minutes mins

Total Time 4 hours hrs 47 minutes mins

Servings: 4

Calories: 1800

Ingredients Method

Ingredients

  

For the chili:

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

For finishing and thickening:

• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 cup shredded pepper Jack cheese (optional)
• 2 tbsp cornstarch
• 4 tbsp water

Optional toppings:

• fresh lime juice
• chopped cilantro or parsley
• extra shredded cheese
• additional sour cream
• sliced jalapeños
• corn chips

Method

 

1. Place the shredded turkey in the bottom of the slow cooker. Then, add the white beans, diced green chiles, minced jalapeño, diced onion, minced garlic, and sweet corn. Sprinkle in the dried oregano, dried thyme, dried parsley, ground cumin, salt, pepper, and crushed red pepper flakes. Add the lime juice and zest for a bright, citrusy note. Stir everything together to combine well, then pour in the chicken broth. Make sure all ingredients are evenly distributed.
2. Cover the slow cooker and cook the mixture on low for 5 to 6 hours, or on high for 3 hours. This allows the flavors to meld and the vegetables to soften, creating a hearty, flavorful base for your white turkey chili. I find that slow cooking really gets the turkey nice and tender.
3. When about 30 minutes of cook time remain, stir in the sour cream to add richness and tang. Next, add the shredded pepper Jack cheese (if using), stirring until it melts completely. Pour in the heavy cream to further enrich the chili. If you prefer a thicker consistency, mix the cornstarch with water in a small bowl until smooth and add to the slow cooker, stirring to combine. Cover and cook for an additional 30 minutes on high to allow the chili to thicken.
4. For a creamier texture, use an immersion blender to puree about a quarter of the chili directly in the slow cooker, leaving the rest chunky. This blends some of the beans and vegetables, naturally thickening the chili while still keeping plenty of texture and whole ingredients intact.
5. Ladle the chili into bowls. Squeeze some fresh lime juice over each serving to brighten up the flavors. Top with your choice of garnishes—add a dollop of extra sour cream, more shredded cheese, chopped cilantro or parsley, sliced jalapeños, and a handful of corn chips for a satisfying crunch. I love adding corn chips; they give the chili great texture and a fun twist.