Crock Pot Tijuana Turkey
Transport your taste buds to bold, smoky southwestern flavors with this Crock Pot Tijuana Turkey recipe! Featuring tender, slow-cooked turkey breast infused with chipotle peppers in adobo sauce, earthy spices like cumin and smoked paprika, and a medley of black beans, corn, and tangy diced tomatoes with green chilies, this dish is as vibrant as it is hearty. Perfect for your crock pot, it requires minimal prep while delivering maximum flavor, making it a convenient yet impressive meal. Garnish with fresh cilantro and serve with lime wedges for a zesty finish—perfect for tacos, rice bowls, or as a stand-alone dish. With just 15 minutes of prep time and a hands-off cooking method, this recipe is ideal for busy weeknights or meal prepping. Keywords: slow cooker turkey, chipotle turkey recipe, southwestern crock pot meals, healthy turkey recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 lbs Turkey breast (boneless, skinless)
- 2 tbsp Olive oil
- 1 medium Onion (chopped)
- 4 cloves Garlic cloves (minced)
- 14.5 oz Canned diced tomatoes (with green chilies)
- 15 oz Canned black beans (rinsed and drained)
- 1 cup Frozen corn kernels
- 2 tbsp Canned chipotle peppers in adobo sauce (chopped)
- 1 cup Chicken broth
- 1.5 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh cilantro (chopped, optional for garnish)
- 4 pieces Lime wedges (optional for serving)
Instructions
Heat olive oil in a skillet over medium heat. Sear both sides of the turkey breast until lightly browned, about 3-4 minutes per side. Transfer the turkey to the crock pot.
In the same skillet, sauté the chopped onion until softened, about 3 minutes. Add minced garlic and cook for an additional minute. Transfer the mixture to the crock pot.
Add the diced tomatoes with their juices, black beans, frozen corn, chopped chipotle peppers, and chicken broth to the crock pot.
Stir in the chili powder, cumin, smoked paprika, salt, and black pepper.
Cover the crock pot and cook on low for 5-6 hours, or until the turkey is tender and easily shreds with a fork.
Once cooked, remove the turkey from the crock pot and shred it using two forks. Return the shredded turkey to the crock pot and stir to combine with the sauce.
Garnish with fresh chopped cilantro if desired. Serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
2632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 794 mg | 265% | |
| Sodium | 5412 mg | 235% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 34.7 g | ||
| Protein | 383.1 g | 766% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 7116 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
