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Homemade Crockpot White Chicken Chili (Dump & Go) photo
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Crockpot White Chicken Chili (Dump & Go)

This Crockpot White Chicken Chili is SO EASY! Just dump all ingredients in and let your slow cooker do the magic for a cozy, hearty meal.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: Comfort Food, Dump and Go, Easy, Slow Cooker, White Chicken Chili
Servings: 6 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 can white beans drained and rinsed
  • 1 can corn drained
  • 1 can diced green chilies
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • chopped green onions for garnish

Instructions

  • Start by dicing your onion and mincing the garlic cloves. Drain and rinse your white beans and corn to remove excess sodium and liquid. Open the cans of diced green chilies and chicken broth so everything is ready to go.
  • Place the chicken breasts at the bottom of the crockpot. Add the diced onion, minced garlic, drained white beans, corn, and diced green chilies on top.
  • Pour in the chicken broth and sprinkle the cumin, chili powder, salt, and black pepper evenly over the ingredients.
  • Cover your crockpot with the lid and cook on low for about 6-7 hours, or on high for 3-4 hours, until the chicken is tender and shreds easily.
  • Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot and stir everything together.
  • Add the shredded cheddar cheese and sour cream to the crockpot and stir until melted and creamy.
  • Ladle the chili into bowls and top with chopped green onions for a burst of freshness. Serve with your favorite sides or enjoy on its own.

Equipment

  • Crockpot or slow cooker
  • Cutting board and knife
  • Measuring spoons and cups
  • Spoon or spatula
  • Can opener

Notes

  • Rinse canned beans and corn to reduce excess sodium and improve flavor.
  • Do not add cheese too early in the cooking process to avoid separation or graininess.
  • Shred the chicken after cooking for better texture and flavor distribution.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Consider adding fresh sour cream and cheese when reheating frozen leftovers for best results.