Happy Monday friends! We are well into January (can you believe it?! Already well into a new year) and with the cold continuing to bombard us here in Central Arkansas, I wanted to share this wonderful and savory Slow Cooker White Turkey Chili with you all today. This recipe came about because I didn’t have the ingredients for White Chicken Chili. Sometimes it’s a good thing to have to “make do” because when I need to get creative in the kitchen at the last minute, beautiful things are born. This Slow Cooker White Turkey Chili has been nominated by my family as one of the best soups I have ever created.
I had some frozen and shredded boneless skinless turkey breast left over from Christmas so that’s what I used for this recipe but shredded chicken breast will work just as good if you don’t have any turkey on hand. You know the drill, I like to start out with setting my ingredients out. I’ve got my main ingredients laid out here except the bone broth I used. I put this Slow Cooker White Turkey Chili in my 5 quart oval slow cooker that I got for Christmas. It was the perfect size! Here I have laid out 1 cup frozen chopped spinach, 14.75oz creamed corn, 15.5oz chick peas, 2 celery stalks, and 2 cups of shredded and cooked turkey breast.
Start out by adding your bone broth or low fat, low sodium beef broth to the slow cooker. I used 8 cups.
After you add in the bone broth, go ahead and add in the spinach, creamed corn, and shredded turkey or chicken breast. I tossed the spinach in frozen as well as the cooked shredded meat. Drain the chick peas and add them in too.
I used leftover celery slices so they were already washed with the leaves and stems removed, but if you’re not using celery sticks that have already been prepared, cut two celery stalks from the bunch and remove the leaves and stems. Wash in warm water and slice.
Add the slice celery in to the slow cooker along with 12oz of fat free cream of mushroom soup.
Stir the cream of mushroom soup into the ingredients in the slow cooker, and then add 1 cup of plain, nonfat Greek yogurt.
Give the ingredients for the Slow Cooker White Turkey Chili a good stir and make sure all of the ingredients are well combined. I will admit, this Slow Cooker White Turkey Chili doesn’t look the best, definitely not the prettiest dish I’ve ever created, but it is SOOOO so delicious! Trust me on this one!
Now that you have all of the main ingredients added, it’s time to add in your seasonings. I like to set all of these out first because it just makes the process faster. I know this seems like a lot of seasonings but it really makes this Slow Cooker White Turkey Chili perfect.
I added in 1 teaspoon of the garlic powder, cumin, paprika, and onion powder, and 1/2 teaspoon of the salt and Creole seasoning but feel free to make this recipe your own by adding these seasonings to your preferred taste. I added in two secret ingredients that I’m going to let you in on – 1/2 packet of Au Jus seasoning, and 1/2 packet of dry Ranch dip mix. This will be our own little secret okay? I think it’s what really takes this recipe from great to out-of-this-world amazing.
Stir all of the seasonings into the Slow Cooker White Turkey Chili, place the lid on the slow cooker, and cook on high for 4 hours or low for 6 hours.
Now that the Slow Cooker White Turkey Chili has cooked and your house smells amazing, serve it up as is or top with shredded fat free cheddar cheese, a dollop of plain, nonfat Greek yogurt, and a few crackers or some crushed Frito corn chips and enjoy!
Slow Cooker White Turkey Chili
A delicious blend of shredded turkey breast, spinach, and chick peas in a savory broth.
- 2 cups cooked & shredded turkey breast or chicken
- 8 cups beef or bone broth
- 12 oz fat free cream of mushroom soup
- 1 cup plain, nonfat Greek yogurt
- 1 cup frozen chopped spinach
- 14.75 oz cream style corn
- 15.5 oz chick peas drained
- 2 stalks celery, diced
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp Tony Chachere's Creole seasoning
- 1/2 packet Au Jus Gravy mix
- 1/2 packet dry ranch dip mix
Place all ingredients into a 5 quart or larger slow cooker and stir well.
Place the lid on the slow cooker and cook on high 4 hours or low 6 hours.
Serve as is or garnish with plain, nonfat Greek yogurt, shredded fat free cheddar cheese, and crushed Fritos.
Recipe comes to 3 Freestyle Smart Points for each 1 cup serving. Yields 8 cups.