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Easy Slow Cooker White Chicken Chili (Dump-and-Go)

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A creamy, comforting white chicken chili made with simple ingredients in a slow cooker. Just dump everything in and walk away for a hearty, crowd-pleasing meal that tastes like you spent hours on it.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium breasts)
  • 2 cans (15 oz each) white beans, drained and rinsed (Great Northern, cannellini, or navy beans)
  • 1 can (4 oz) green chiles (mild or medium)
  • 1 cup frozen corn
  • 4 cups (32 oz) low-sodium chicken broth
  • 4 oz cream cheese, softened to room temperature
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: fresh cilantro, sliced jalapeños, diced avocado, shredded Monterey Jack cheese, sour cream, crushed tortilla chips, lime wedges

Instructions

  1. Prep your beans: Open both cans of white beans, drain and rinse them. Scoop out one can’s worth of beans and mash them with a fork or blend until smooth. Set aside.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom of a 6-quart slow cooker. Sprinkle the whole beans and mashed beans over the chicken. Add the green chiles, frozen corn, cumin, garlic powder, onion powder, oregano, salt, and pepper. Pour the chicken broth over everything. Do not stir.
  3. Add the cream cheese: Cut the softened cream cheese into 4-6 chunks and place them on top of the broth.
  4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Shred the chicken: About 30 minutes before serving, remove the chicken breasts to a cutting board. Use two forks to shred the chicken (it should fall apart easily). Return the shredded chicken to the slow cooker.
  6. Stir and adjust: Stir everything together until the cream cheese is fully incorporated. Taste and adjust seasoning with more salt, a pinch of cayenne for heat, or a squeeze of lime juice. If too thick, add a splash of broth; if too thin, cook uncovered for 15-20 minutes.
  7. Serve: Ladle into bowls and serve with desired toppings.

Notes

Don’t skip mashing one can of beans—it creates a creamy texture without heavy cream. Use room-temperature cream cheese to avoid lumps. Season at the end to account for varying sodium levels in broth. This chili tastes even better the next day and freezes well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, dump-and-go chili, creamy chicken chili, easy chili recipe, white bean chili, weeknight dinner, comfort food

Find it online: https://emmastirs.com/easy-slow-cooker-white-chicken-chili-dump-and-go/