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Dump and Go Chicken Chili Recipe
Ash Tyrrell

Dump and Go Chicken Chili Recipe

I made this dump and go chicken chili on a night when I had zero energy to stand over a stove, and it ended up becoming one of my most-requested dinners. I just tossed everything into my crockpot, walked away, and came back to a pot of creamy, cozy chili that tasted like I'd fussed over it for hours.
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Total Time 4 hours 5 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts or thighs — either cut works great and shreds beautifully after cooking low and slow
  • 1 yellow onion finely chopped — adds sweetness and depth without needing to sauté it first
  • 2 15-oz cans white beans, drained and rinsed (Great Northern or cannellini) — these thicken the chili naturally and keep it hearty
  • 1 4.5-oz can mild diced green chilis — brings gentle warmth without overwhelming heat, pick spicy ones if you like a kick
  • 1 cup mild green salsa verde — this is the flavor shortcut that replaces a long spice list
  • 1 cup chicken stock — use low-sodium so you can control the salt yourself
  • 1 teaspoon garlic powder — an easy way to add savory depth without mincing fresh cloves
  • 1 teaspoon ground cumin — the backbone spice that gives this chili its warm earthy flavor
  • 1 ½ teaspoons kosher salt — season now then taste and adjust again at the end
  • 6 tablespoons cream cheese added at the end — this is what makes the chili rich and creamy, use dairy-free if needed

Method
 

  1. I start by adding the chicken, chopped onion, drained beans, green chilis, salsa verde, chicken stock, garlic powder, cumin, and salt directly into a 6-quart slow cooker. There's no need to stir too much here, since everything will mingle as it cooks. This is the entire "dump" part of the recipe, and it genuinely takes about five minutes from start to finish.
  2. Once everything is in, I put the lid on and set the crockpot to high for 4 to 5 hours or low for 6 to 8 hours. I usually go with the low setting if I'm heading out for the day, since it gives the chicken plenty of time to turn tender without any risk of drying out. You'll know it's ready when the chicken shreds effortlessly with a fork.
  3. When the cook time is up, I carefully lift the chicken out of the pot and set it on a cutting board. Using two forks, I shred it into bite-sized pieces, or sometimes I just dice it if I'm in a hurry. This step takes barely a minute since the chicken is so tender by this point.
  4. This is the step that makes the chili taste rich without loading it up with dairy. I use an immersion blender right in the pot and blend the bean mixture for about 5 to 10 seconds, just enough to break down some of the beans while leaving plenty of texture. If you don't have an immersion blender, scoop out a cup of the mixture, blend it separately, then stir it back in.
  5. Next, I ladle a few tablespoons of the warm bean mixture into a bowl with the cream cheese and stir until it's smooth. This little trick keeps the cream cheese from clumping when it hits the pot. It's a small step, but it makes a big difference in how silky the final chili turns out.
  6. Finally, I add the shredded chicken back into the slow cooker along with the cream cheese mixture, stirring everything together until it's well combined. I always give it a taste at this point and add a pinch more salt or a splash more salsa if it needs it. Then it's ready to ladle into bowls and top however you like.

Notes

  • I always use jarred salsa verde instead of the refrigerated kind, since it gives the chili a thicker, richer consistency.
  • I let the chili sit uncovered for about 10 minutes before serving, which helps it thicken up naturally.
  • I keep a block of cream cheese on hand so I can add a little extra if I want it richer that day.
  • I taste before adding all the salt upfront, since the salsa verde and stock both bring their own sodium.
  • I double the recipe when I'm feeding a crowd, just making sure my slow cooker has an inch of clearance at the top.