In a large skillet, add ground turkey and cook over medium heat, while breaking up turkey into small pieces. Cook turkey until no longer pink, about 10 minutes. Drain any fat and add turkey to the slow cooker. Add the remaining ingredients (except cornbread topping), stir well.
For the Cornbread Crust
In a medium bowl, combine cornmeal, baking powder, soda, salt, and pepper. Add egg, buttermilk, green chilies, and 1/2 cup cheese, stir just until combined. Spread batter evenly over the meat mixture, sprinkle with 1/4 cup cheese. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.