Sunday Slow Cooker: Green Chili with Turkey - Slender Kitchen

Sunday Slow Cooker: Green Chili with Turkey

Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content


Every morning I wake up and put on a sweater, and maybe a scarf, and maybe some tall boots, and then I step outside and realize it isn’t really fall yet in Southern California. And I know I shouldn’t complain but sometimes a girl is just ready to wear sweaters and cuddle up in warm clothes, and this girl is ready. I want to cook soup and eat lots of pumpkin and roast things in the oven all day without having to open every window and turn on multiple fans. So what to do? Make chili in the crock pot. It makes it feel like fall and just tastes good. The base is a roasted tomatillo salsa combined with beans, hominy, and turkey. It stores great, freezes well, and well…tastes delish.

Prep Time

Sunday Slow Cooker: Green Chili with Turkey

Prep Time: 
Cook Time: 
Total Time: 


  • 1.5 pounds tomatillos, husked and washed
  • 2 U poblano peppers
  • 3 U jalapeno peppers
  • 1 U onion, quartered
  • 8 U garlic cloves, whole in skins
  • 1 1/2 lbs boneless skinless turkey breast (or ground turkey)
  • 28 oz canned hominy, drained
  • 20 oz. canned pinto beans
  • 3 cups low sodium chicken broth
  • 1 U bay leaf
  • 1/2 tbsp cumin
  • 1/2 tbsp coriander

Nutritional Facts

Serving Size: 
1.25 cups (337g)
Amount Per Serving
Calories 317
Calories from Fat 48
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Cholesterol 51mg
Sodium 496mg
Total Carbohydrate 41g
Dietary Fiber 6g
Sugars 7g
Protein 29g


  1. Preheat the oven to 500 degrees and place all the tomatillos, poblanos, jalapenos, onion, and 8 garlic cloves on a large baking sheet. Sprinkle with a little bit of kosher salt. Roast for about 15-20 minutes, shaking everything a couple times during roasting. Place the jalapenos and poblanos in a dish and cover with saran wrap. Remove the skins and seeds once they cool.
  2. Add everything, including the roasting juice, into a blender and blend until smooth. Now you have the roasted tomatillo salsa. Give it a taste – it’s delicious with chips, tacos, enchiladas, you name it. If you don't like heat, add the peppers one at a time.
  3. Add the hominy, pinto beans, and bay leaf to the crock pot. Then place the turkey breast on top. Season everything with salt, pepper, cumin, and coriander. Then pour in the roasted salsa and chicken broth.
  4. Cook on low for 4 hours. Above 15 minutes before the end of cooking, shred the turkey using two forks. Cover and let all the flavors continue to mold. Serve with your favorite garnishes. Freezes great and tastes even better the next day.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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