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Creamy white chicken chili with beans and corn in a bowl, topped with yogurt and cilantro.

Dump‑and‑Go White Chicken Chili – Easy Crockpot Dinner

Creamy white chicken chili with beans and green chilies — a dump‑and‑go crockpot dinner that’s quick, comforting, and macro‑friendly.
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Equipment

  • Slow cooker
  • Cutting board & knife
  • Measuring cups and spoons
  • Forks for shredding

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts
  • 2 cans 15 oz each cannellini beans, drained
  • 1 can 4 oz diced green chilies
  • 1 cup frozen corn
  • 1 onion diced
  • 3 cups chicken broth
  • 1 tsp cumin
  • 1 tsp oregano
  • Salt & black pepper to taste
  • 1/2 cup plain Greek yogurt

Instructions
 

  • Combine ingredients: Place chicken, beans, green chilies, corn, onion, broth, and spices in the slow cooker. Stir to mix.
  • Cook: Cover and cook on high for 4 hours (or low for 6–7 hours) until chicken is cooked through.
  • Shred and finish: Remove chicken, shred with forks, and return to the crockpot. Stir in Greek yogurt until creamy. Adjust seasoning and serve.

Notes

Substitute Greek yogurt with cream cheese for a richer version.
Use rotisserie chicken to shorten cooking time.
Add diced jalapeños for heat.