In a microwave-safe bowl, combine the onions, garlic, chili powder, chipotle chilis, oregano, and oil. Stir until all the ingredients are combined with the oil. Microwave on high for 5 minutes, stirring once at 2 ½ minutes. The onions will be translucent and there will be an aroma from the spices and chilis.
Stir in the tomato sauce and sugar into the onion and garlic mixture, then pour into the slow cooker insert.
Next, in a large bowl, combine the milk and bread slices. Use a fork or your hands to mash it up into a paste. Add the ground turkey, season with salt and pepper, and mix. You want to distribute the bread paste through the turkey without overmixing.
Place the ground turkey into the slow cooker with the other ingredients and mix using a large spoon. Break up any large pieces of ground turkey. You don’t need to brown the turkey for this recipe.
Place the lid on and cook for 4-6 hours on low. Whenever I make this recipe, it cooks perfectly at 6 hours.
Use a spatula or spoon to break the cooked turkey filling up into small pieces. Stir in the cilantro, scallions, and lime juice. Taste for salt and pepper. Most likely, you’ll need to add ½ teaspoon - 1 teaspoon of salt at the end. This helps the other flavors pop.
Serve in your favorite Mexican-inspired recipe.