Friday, December 20, 2013

Turkey Holiday Chili in the Slow Cooker

The chili is a great change from chili made with ground beef. The flavors all blend really well together. Perfect for left over turkey or to make brand new in the slow cooker. Also great during these cold winter months. Happy Holidays everyone!! :)


  • 3 lb turkey breast
  • 4 cups chicken stock
  • 1 clove garlic, minced
  • 1 medium onion, diced

  • 1 (15-ounce) can white beans, with liquids from beans
  • 1 (15oz) can dark red kidney beans, with liquids from beans
  • 1 (4-ounce) can diced green chilis, with liquids from chilis
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon chopped fresh oregano

  • Directions

    I bought a frozen turkey breast and slow cooked ours for 5 hrs on high. If yours is not frozen I would cut the time in half to 2 1/2 hrs or on low for 5 hrs.
    Once your turkey breast is easily shreddable with two forks pull it out of the slow cooker, shred, and put back in.
    Add the remaining ingredients to your slow cooker with the shredded turkey. Cook on low for another hour so it will heat thru.
    We topped ours with shredded cheese. Delicious!!

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