Slow Cooker Shredded Turkey Chili Tips, FAQ & printable recipe

Tips for success

To add an extra layer of flavor, consider lightly toasting your chili seasoning in a dry skillet for a minute before adding it to the slow cooker; this helps to release the aromatic oils in the spices.

If you want a more vibrant color, you can stir in a small amount of tomato paste along with the crushed tomatoes. This also helps to thicken the sauce naturally, giving the chili a more luxurious mouthfeel without the need for additional starches.

When serving, consider the temperature of your bowls. Warming them in the oven for a few minutes before adding the chili helps keep the dish hot for longer.

If you find the chili is too thick after shredding, you can add a small splash of vegetable broth or water to adjust the consistency to your liking. Always taste for seasoning one last time before serving, as different brands of crushed tomatoes can vary in their natural acidity and salt levels.

Variations

• Spicy Turkey Chili: Add a finely diced jalapeño or a teaspoon of crushed red pepper flakes during the cooking process to introduce a pleasant heat that complements the sweetness of the corn.
• Vegetable-Packed Turkey Chili: Incorporate diced bell peppers or zucchini into the slow cooker at the start to add color, texture, and extra fiber, making the meal even more substantial and vibrant.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in an airtight container for up to 2 months.

Reheat

Reheat on the stovetop over medium heat until steaming, or in the microwave, stirring occasionally for even heating.

Store any leftovers in an airtight container in the refrigerator for up to three days. For longer storage, the chili can be placed in a freezer-safe bag or container and kept in the freezer for up to two months.

When cooling leftovers, ensure they come to room temperature within two hours before placing them in the fridge to maintain food safety. Always label your containers with the date so you can keep track of how long they have been stored.

This chili is an excellent candidate for making ahead, as the flavors often deepen and improve after sitting in the refrigerator overnight. You can prepare the entire recipe, allow it to cool completely, and then store it as directed. When you are ready to eat, simply reheat it gently on the stovetop or in the microwave. This makes it a perfect option for meal prepping at the start of the week for quick and easy dinners.

Serving ideas

Serve this shredded turkey chili hot in deep bowls to capture all the warmth and flavor. It pairs beautifully with a side of warm cornbread or simple tortilla chips for added crunch. The natural sweetness of the corn and the savory turkey make it a complete meal on its own, but you can elevate the presentation by adding a simple garnish of fresh cilantro or a dollop of sour cream if desired.

When plating, ensure each serving has a good distribution of the shredded turkey, beans, and corn. Because the texture is so tender, it is a very comforting dish that requires very little accompaniment.

Keep the serving size moderate, as the protein content makes it quite filling. If you are serving a crowd, setting up a small station with various toppings allows everyone to customize their bowl to their own preference, making for a fun and relaxed dining experience.

Frequently asked questions

Recipe card

Slow Cooker Shredded Turkey Chili

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb turkey tenderloins
• 1 cup pinto beans, rinsed and drained
• 1 cup sweet corn
• 2 tbsp chili seasoning
• 28 oz crushed tomatoes

Instructions

1. Place the raw turkey tenderloins into the base of the slow cooker, ensuring they are laid out in a single, even layer to promote consistent cooking throughout the meat.
2. Add the pinto beans and sweet corn around the turkey tenderloins. Sprinkle the chili seasoning evenly over the top, then pour the crushed tomatoes over the entire mixture until everything is well combined.
3. Cover and cook on low for 4 to 6 hours. Once the turkey reaches an internal temperature of 165°F (74°C), remove it, shred it using two forks, and return it to the slow cooker to incorporate with the sauce.

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

25 g

Fat

8 g

Fiber

6 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.