If you have read my blog before you know I am all about using every little last piece of something we have in our freezer, pantry and refrigerator before it spoils. That means I have to rotate my pantry shelves from time to time. When putting away your groceries in your pantry stock them like they do in the grocery stores. What is on the shelf moves to the front edge of the shelf and the new stock goes in back. Stores don’t want to have old cans on their shelves and neither do you! That is money wasted.
I asked my daughter to take three packages of meat out of the freezer the other day and one was a package of unlabeled meat. It looked cooked, it looked white and shredded. Leftover turkey from Thanksgiving. Perfect time to use the last of our turkey meat. When turkeys were inexpensive before Thanksgiving I bought 2 or 3 to use the entire winter. I buy the 20-29 lb. turkeys so that I can freeze the leftover meat, make stock for soups and gravies. Again, you have to use it all before it gets freezer burned to actually be saving money not throwing it in the garbage can.
Look in your freezer this weekend when you have a few extra minutes. Anything you should use now? Find a recipe! Things you really should throw out? Get rid of them! Pledge to rotate your freezer just like the pantry shelves so you do not waste money. If it helps tape a piece of paper to the top of your chest freezer door or on one of your cupboards near by and write down what you are putting in your freezer for a quick reference. We do an inventory about once every other month just to make sure we are not forgetting about anything that was put in our freezer.
So, the white meat was dumped into the slow cooker with chicken stock and became White Turkey Chili. The beauty of this recipe is it can be make with precooked chicken or turkey or raw chicken breasts. Also, no cream of something soups! If you have the time the extra 5 minutes it takes to make the thickener versus opening a can is well worth the time.
You know it is a hit when everyone (including me) wants leftovers. This made a nice big pot of chili and it was extremely filling. It had a nice flavor but it is not a “hot” spicy flavor but rather a hearty smoky cumin flavor.
I served this with a crusty loaf of sourdough bread for dipping if desired. The picture above is “leftovers” so it is a bit thicker than when served from the slow cooker.
Slow Cooker White Turkey Chili
- 2 lbs. leftover cooked turkey or chicken or 2 lbs. raw chicken breast
- 2 (16 oz) can navy beans, drained and rinsed
- 1 (0.0 oz) can green chiles, mild
- 1 (16 oz) can of corn drained
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 quart of chicken stock, if using cooked meat or 1 cup of chicken stock if using raw chicken
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup fat-free 1/2 and 1/2
- salt and pepper, to taste
- 1/2 cup sour cream
- additional sour cream and green onions as desired for toppings
- Place chicken, beans, corn, chiles, chili powder, cumin, stock, garlic and onion powder in the bowl of the slow cooker. Stir, cover and cook on low for 6-8 hours.
- One hour before serving melt butter in a saucepan over medium heat. Sprinkle melted butter with flour and whisk to combine. Allow mixture to thicken and turn slightly golden brown about 2-3 minutes. Pour 1/2 and 1/2 into the saucepan slowly as you continue to whisk mixture. Cook until the mixture is thickened. Add salt and pepper to taste.
- Pour butter mixture and sour cream into the slow cooker and stir well. Cook on low for 1 more hour. If using whole chicken breasts at this point cut or shred the meat for the chili.
- Stir chili and taste. Adjust spices as necessary.
- Serve hot with sour cream and green onions for garnishes as desired.