Timber 2 Table - Slow Cooker Wild Turkey White Chili

Slow Cooker Wild Turkey White Chili

Slow Cooker Wild Turkey White Chili

15 Min

Prep Time

360 Min

Cook Time





When we smoke a whole wild turkey for dinner, there always seems to be quite a bit of meat leftover. Since I use the bones to make stock, I need them picked clean before dropping them into the stockpot. For us, after a family meal on a whole bird, this usually yields a pound or two of smoked turkey meat.

Pick the smoked turkey from the bone and chop into half inch cubes.

This recipe works well for busy work or hunting days since you simply dump everything into a slow cooker in the morning and it is ready to eat when you get home.

I like to use the stock made from the smoked turkey bones for a bit of extra richness, but canned stock will work as well. If you do decide to make your own stock, simply drop the cleaned bones into a stockpot, fill with water, put on a lid and simmer slowly for as long as you can. Our last batch went a full 24 hours. It started with three gallons of water and finished up as three quarts of stock. Try it; you will never go back to store-bought stock again.

Make your own turkey stock from the bones of your smoked turkey.


1.5 to 2 pounds of smoked turkey, cut or pulled into 1/2-inch cubes

3 cups of stock

1 large onion, chopped

2 15.5-ounce cans of great northern beans

2 4-ounce cans of chopped green chilies

1.5 teaspoons garlic powder

1 tablespoon vegetable oil

1.5 teaspoons salt

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon black pepper

½ teaspoon ground chipotle chile powder

½ teaspoon southwestern seasoning

1 cup sour cream, divided

½ cup heavy whipping cream

Cooking Instructions

Combine all ingredients except for ½ cup of sour cream and the heavy whipping cream in a large crockpot. Cook on high for five hours or low for 8 hours. Before serving, stir in the cream and the other half cup of sour cream.

Simply place everything in the slow cooker and let it simmer.

We like to top the white chili with strips of fried corn tortillas and a bit of cheese.