Crockpot White Chicken Chili (Dump-and-Go) Recipe
This Crockpot White Chicken Chili is a hearty, creamy soup that requires only five minutes of prep and uses the slow cooker for effortless cooking. Featuring tender chicken, white beans, green chilis, and cream cheese, it delivers a rich, cozy flavor perfect for any day. The blend of spices and salsa verde adds subtle depth without overwhelming heat, and it can be customized with your favorite toppings such as avocado or shredded cheese.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Main Ingredients
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 yellow onion, finely chopped
- 2 (15-oz) cans white beans, drained and rinsed (Great Northern or cannellini)
- 1 (4.5-oz) can mild diced green chilis
- 1 cup mild green salsa verde or tomatillo salsa
- 1 cup chicken stock
- 1 teaspoon granulated garlic powder
- 1 teaspoon ground cumin
- 1 ½ teaspoons kosher salt
To Add at the End
- 6 tablespoons cream cheese
Instructions
- Add Ingredients to Slow Cooker: Place the chicken, chopped onion, drained white beans, diced green chilis, salsa verde, chicken stock, garlic powder, cumin, and salt into a 6-quart slow cooker.
- Cook Chicken Chili: Cover the slow cooker and cook on high for 4-5 hours or on low for 6-8 hours, until the chicken is tender enough to shred easily with a fork.
- Shred Chicken: Remove the chicken from the slow cooker. Using two forks, shred it or dice it into bite-sized pieces and set aside.
- Blend Bean Mixture: Use an immersion blender to pulse the bean mixture in the slow cooker for 5-10 seconds to add creaminess while retaining bean texture. Alternatively, transfer ½ to 1 cup of the bean mixture to a blender, blend until smooth, then return it to the pot and stir well.
- Incorporate Cream Cheese: Scoop a few tablespoons of the bean mixture into a medium bowl, then stir in the cream cheese until smooth and well combined.
- Combine and Finish: Return the shredded chicken and cream cheese-bean mixture to the slow cooker, stirring to combine. Taste and adjust seasoning with more salt or salsa if desired. Serve hot with your choice of toppings such as avocado, sour cream, shredded cheese, or tortilla chips.
Notes
- Spice Level: The chili is mild. For more heat, substitute spicy green chilis and spicy salsa verde.
- Cream Cheese: Blending beans keeps the chili creamy, so a lighter amount of cream cheese works well, but up to a full block can be used for a richer texture.
- Dairy-Free Option: Use plant-based cream cheese like Kite-Hill for a dairy-free version.
- Optional Toppings: avocado, sour cream (traditional or dairy-free), crushed tortilla chips, chopped onion, cilantro, fresh lime juice, jalapeno, Monterey jack cheese, or dairy-free cheese shreds.
- Instant Pot Adaptation: Add all ingredients except cream cheese to a 6-quart pressure cooker. Cook on high pressure for 20 minutes, with a natural release of 10 minutes followed by quick release. Proceed with blending and adding cream cheese as in slow cooker instructions.
