Crockpot White Chicken Chili (Dump-and-Go)

Easy slow cooker white chicken chili with chicken, white beans, and a touch of cream cheese.

Course Soup

Cuisine American

Diet Gluten Free

Keyword chicken, Chicken Breast, chili, Crockpot, Slow Cooker, white chicken chili

Prep Time 5

Cook Time 4

Total Time 4 5

Servings

Calories 331

1 ½ pounds boneless skinless chicken breasts, or thighs
1 yellow onion, finely chopped
2 (15-oz) cans white beans, drained and rinsed, such as 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 1/2 teaspoon kosher salt

Add the chicken, onion, white beans, green chilis, salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart slow cooker.
Cover and cook on high for 4-5 hours or low for 6-8 hours, or until the chicken shreds easily with a fork.
Uncover, remove the chicken, and shred with two forks or dice into chunks.
Using an immersion blender, blend the bean mixture for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine.

Blending for just a few seconds will add a creaminess to the chili, while leaving the texture of most of the beans.

Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until well incorporated.
Add the chicken back to the slow cooker, along with the bean-puree-cream-cheese mixture, stirring to combine. Taste and add additional salt or salsa if desired. Serve with any toppings you like.

Don't forget the toppings! Avocado, sour cream, shredded cheddar, and corn chips are all great options.

Spice Level: This is not a spicy chili. If you prefer a kick, use spicy green chilis and spicy salsa verde.
Cream Cheese: I like to keep my recipes on the lighter side, and found that blending the white beans means that you can use a light hand with the cream cheese. If you love cream cheese, though, feel free to use more, up to a whole block will work.
For Dairy-Free: use a plant-based cream cheese such as Kite-Hill.
Optional Topping Ideas: 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 the chicken, onion, white beans, green chilis, 1 cup of salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart pressure cooker. Cover and set to high pressure for 20 minutes. Allow to naturally release for 10 minutes, then quick release. Follow remaining slow cooker steps 4-6 .