Ingredients
Scale
- 3 lbs Ground Turkey (93% lean)
- 2 packets Low-Sodium Taco Seasoning
- 1 jar (16 oz) Mild or Medium Salsa
- 1 can (15 oz) Black Beans, drained and rinsed
- 1 can (15 oz) Whole Kernel Corn, drained
- 1 can (4 oz) Diced Green Chiles
- 1/2 cup Chicken Bone Broth (for extra protein)
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- Optional toppings: Plain Greek yogurt, sliced avocado, fresh cilantro, lime wedges
Instructions
- Remove the slow cooker lid and place the raw ground turkey directly into the bottom of the pot. Use a wooden spoon or a meat masher to break the turkey into smaller chunks. This ensures the seasoning distributes evenly during the cooking process. Pour the taco seasoning, onion powder, and garlic powder over the meat. Add the drained black beans, drained corn, diced green chiles, and the entire jar of salsa. Pour the chicken bone broth over the top to provide moisture and a protein boost.
- Place the lid on the crockpot and ensure it is sealed tightly. Set the temperature to “High” for 3.5 to 4 hours, or “Low” for 7 to 8 hours. Since this is a dump-and-walk recipe, you do not need to stir it during the process. The turkey will cook in the juices of the salsa and broth, staying incredibly moist and tender. About 30 minutes before serving, give the mixture a vigorous stir to break up any remaining large chunks of turkey and to fully incorporate the spices.
- Once the turkey is fully cooked and the flavors have melded, spoon the mixture into bowls. To keep the protein high and the calories lower, swap traditional sour cream for a dollop of plain non-fat Greek yogurt. Add fresh avocado for healthy fats and a squeeze of lime to brighten the flavor. You can serve this as a bowl, over a small bed of brown rice, or inside charred corn tortillas if your macros allow.
- Cook Time: 4 hours 5 minutes