Southwestern Turkey in Chiles and Cream


Makes 6 (1-1/2-cup) servings


1 can (about 15 ounces) corn, drained
1 can (4 ounces) diced mild green chiles, drained
1 boneless skinless turkey breast, cut into 1-inch pieces
2 tablespoons plus 2 teaspoons all-purpose flour, divided
1 tablespoon butter
1/2 cup chicken broth
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup whipping cream
2 tablespoons chopped fresh cilantro
3 cups hot cooked rice or pasta


  1. Place corn and green chiles in slow cooker.
  2. Coat turkey pieces with 2 tablespoons flour. Melt butter in large nonstick skillet over medium heat. Add turkey pieces; brown on all sides. Transfer turkey to slow cooker. Add broth, garlic, salt, paprika, oregano and pepper. Cover; cook on LOW 2 hours or until turkey is tender and no longer pink in center.
  3. Combine cream and remaining 2 teaspoons flour in small bowl; stir until smooth. Pour mixture into slow cooker. Cover; cook on HIGH 10 minutes or until slightly thickened. Stir in cilantro. Serve over rice.



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