Creamy Chile Turkey: A Southwestern Delight Recipe

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

INGREDIENTS

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

PREPARATION:

Slow Cooker Directions

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.

This recipe appears in: Southwestern