• 15 oz. beans, great northern, drained
  • 15 oz. kidney beans, darkdark, drained
  • 9 oz. green chiles, undrained, chopped (2-4.5 oz. cans)
  • 1/2 c. onion, medium,
  • 1 clove garlic, finely chopped
  • 2 tsp. cumin, ground
  • 1/8 tsp. red pepper, ground (cayenne)
  • 3 1/2 c. chicken broth (32 oz. carton)
  • 2 lb turkey thighs, skin removed
  • 1 c. corn, Shoepeg, white, frozen, thawed
  • 2 T. flour, all purpose
  • 1/4 c. water
  • 1 lime, cut into wedges, if desired

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Always looking for ways to use up the leftover turkey. I like to make Slow Cooker Leftover Turkey Chili!

  1. Mix great northern beans, kidney beans, chiles, onion, garlic, cumin, red pepper and broth in a 4-5 quart slow cooker.
  2. Place turkey thighs in with bean mixture.
  3. Cover. Cook on Low for 8 – 10 hours.
  4. Remove turkey thighs from the crock to a cutting board.
  5. Remove all meat from bones; discarding bones.
  6. Cut turkey into bite-size pieces.
  7. Transfer turkey and adding corn to crock.
  8. Mix flour and water until smooth in a separate bowl; stir into turkey mixture.
  9. Cover. Cook for 20 to 30 minutes on High or until thoroughly heated and slightly thickened.

NOTE: Great chili to use the ingredients on hand, use your veggies on hand!

Serve individual servings with a lime wedge for squeezing juice over chili. YUM!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Leftover Turkey Chili

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