There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite! In fact, many readers have written in to say this chili won 1st place in their chili contests! Just dump everything in your slow cooker and let it do the hard work for you!
Recipes like my Slow Cooker Chicken Tikka Masala and Crockpot Meatloaf are great for when you want a family pleasing meal with minimal effort. We love cooking in the crockpot, and this is one of my Slow Cooker Recipes you’ll definitely want in your recipe box!
WHITE CHICKEN CHILI RECIPE
We have officially entered chili season!! Until now, our hands-down favorite has always been my Turkey Chili.
While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot. It’s so deliciously savory with just the right amount of spice! Plus, it’s almost effortless since it cooks in your slow cooker!
HOW TO MAKE WHITE CHICKEN CHILI
- Add chicken to slow cooker
- Top with seasonings
- Add onion, garlic, beans, chiles, corn, cilantro and chicken broth
- Cover and cook on low for 8 hours
- Remove chicken to a plate and shred, then return to slow cooker
- Add cream cheese and half and half
- Cover and cook on high 15 minutes
- Serve and enjoy!
COOKING TIPS FOR CHICKEN CHILI
This white chicken chili is really so easy that I don’t have many tips!
- Be mindful of heat levels – there are several heat levels for diced green chiles, so be sure you’re getting the one you really want. The hot versions can be pretty spicy!
- Go toppings crazy – like most chilis, you can top this recipe with so many delicious things! Tortilla strips, jalapenos, sour cream, cheese, cilantro, green onions, avocados, etc.
VARIATIONS OF THIS RECIPE
- Protein swap – try making this chili with leftover shredded turkey!
- Extra protein – try adding a can of black beans, just make sure you drain and rinse them, or they can turn your chili an odd color.
- Add heat – for a spicier chili, try using the hot variety of green chiles, and/or add some diced jalapeno to the slow cooker.
- Non-Dairy – you can enjoy this chili without adding the cream cheese and half and half.
A lot of creamy white chicken chili recipes don’t have corn in them, but I added some here because the subtle sweetness goes really well with the heat level from the green chiles.
MAKING CREAMY CHICKEN CHILI AHEAD OF TIME
This recipe is great to make ahead of time, and reheats very well!
FREEZING
This chili freezes beautifully, with some minor adjustments.
Complete the recipe through step 4, then cool completely and freeze. Thaw overnight in the refrigerator.
When reheating, add cream cheese and half and half and serve as desired.
STORAGE
Chicken chili can be kept refrigerated in an airtight container for 4-5 days.
While this chili is perfect for those chilly Fall nights, where you can curl up on the couch with a big bowl and switch on the tv, it’s also really great for game day!
You can feed quite a few people with this chili (especially if you have a big slow cooker like this one, and you can double the recipe), and even pick up a carrying case so you could take this chili tailgating!
Try a big slice of this skillet cornbread alongside this chili… you’ll love it!!
SPECIAL EQUIPMENT FOR THIS RECIPE
- PROGRAMMABLE SLOW COOKER – This is the one I have, and I really love it! It won’t break the budget, but works really well.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced green chiles (I do one hot, one mild)
- 1 15oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
TOPPINGS:
- sliced jalapenos
- sliced avocados
- dollop of sour cream
- minced fresh cilantro
- tortilla strips
- shredded Monterey jack or Mexican cheese
Instructions
- Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
- Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
- Remove chicken to large mixing bowl, shred, then return to slow cooker.
- Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
- If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
- Stir well and serve with desired toppings.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
STOVETOP DIRECTIONS
- Cut chicken breasts into 3 pieces each, then set aside.
- Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot. Heat over MED heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
- Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Stir.
- Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- Increase heat to MED HIGH and bring to a boil. Reduce heat to simmer. Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.
- Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.
INSTANT POT (PRESSURE COOKER) DIRECTIONS
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Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
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Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder. Stir.
- Cube cream cheese and place on top of the chili.
- Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
- Remove the chicken breasts to a plate or bowl and shred with 2 forks.
- Add half and half. Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve garnished as desired.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Shannon says
This was just gross and lacked flavor. It was so bland. Our family had to scrap this straight into the trash. I guess making it in a crockpot was just a bad idea. We don’t usually like many crockpot meals. Maybe it would be much better on the stovetop but didn’t have time for that on this day. Tried doctoring it up with Jalapeños, sour cream, cheese, avocado and a little cilantro but it still lacked flavor. It was still so bland. I can only speak for the crockpot cooking method for this recipe but from our experience it was not good. So much wasted food and toppings.
The Chunky Chef says
I’m sorry you didn’t enjoy this recipe! I’m surprised you found it bland, as hundreds of other reviewers have loved it’s flavor. We do all have different tastes however, and I wish you the best of luck with future recipes.
Kristin Heider says
Maybe you guys have covid because this recipe is anything but bland 😉
Tiffany says
What an absolutely unnecessarily rude review. Here, let me help you a bit: “We made this recipe but it just wasn’t for us. It didn’t have as much seasoning as our family likes.” There, fixed your review.
On another note, this is in my crockpot right now. It’s a snowy day and I have been craving this! Delicious!!
Morgan says
This person must have covid and have lost their sense of taste and smell.
Sarah M says
Made it. Loved it. Will save and repeat. I made a few changes and add in based on my preferences and your recommendations. I added black beans, 2 tablespoons of canned jalopenos, and extra broth; I left out the cilantro. a
Mika says
Great recipe! To make chili thicker you can also puree 1/2 cup of the white beans with a little chicken stock then add to chili and it will thicken just beautifully!!
Marcia Walsh-Aziz says
I’ve made this twice, the first time for a chili cook-off and won! Very good recipe
Latoya says
So I made this dish tonight it is yummy I didn’t cook it as long though being that I pre cooked my chicken I also added some hot sausage and I used a can of chillies and tomato mix I also used a little red Chile pepper flakes instead of cayenne pepper I also added bag seasoning soup mix from Walmart it’s just frozen peppers and celery I believe and onions and I white corn and cream corn. Lol I made it my own for the most part.
Helena says
I made this chili today! I put all the spices in but omitted the green chilies as our family doesn’t eat those. I also used rotisserie chicken and it turned out great!
VBLocal says
Made this tonight and everyone gave it a thumbs up!! Everyone also requested the recipe. So glad to have found this website and recipes.
Linda says
I have made this a few times and love it .
I have some rotisserie chicken that I want to use that is frozen. I think I have three cups of shredded chicken . Is that enough for the recipe ?
Also since the chicken is already cooked when do I add it ? From the beginning ? Thanks , would like to make this tomorrow 11/1/20.
The Chunky Chef says
So glad you love it! Yes, 2-3 cups of shredded chicken should be good for this recipe. Since the chicken is already cooked, I’d cook the soup for 6 hours on low and add the chicken about 2/3 of the way through.
Rob says
Have you ever had anyone try cooking this on the Big Green Egg? I’m a new owner, but was thinking of trying it on there, and was curious about cooking time.
The Chunky Chef says
I haven’t tried it myself, or heard from any other readers who have… but maybe some other readers will chime in 🙂
Michelle Tretter says
Is it ok to add the half and half and cream cheese in the beginning with all the other ingredients if we are cooking on high for 3-4 hours?
The Chunky Chef says
I wouldn’t, as dairy has the potential to curdle if cooked in the crockpot, especially on high
Steve says
I was kind of thinking the same thing. I will likely make the recipe completely as is first and then go from there. (It is a huge pet peve of mine when people take recipes from someone on the internet change it all up on the first try and then comment on the recipe- especially negative comments – well you didnt make the recipe!! haha anyhow…) This looks like a great recipe without any changes, but I have just been pondering it.
What I was thinking about doing was roasting the chicken on the egg at 400 with a very basic rub. When the chicken was done, take the platesetter out and roast some poblanos and maybe some jalapenos to use in place of the canned chilis. That is what I am thinking right now.
Angela Kwon says
Followed the recipe exactly and it was amazing. Will be making this again for sure.
Brit says
I want to make this with already shredded rotisserie chicken breast. How long would you suggest I cook?
The Chunky Chef says
Since the chicken is already cooked, I’d cook the soup for 6 hours on low and add the chicken about 2/3 of the way through.
Jen says
Won a chili cook off with this recipe! I added ~6oz oc cream cheese and some Trader Joe’s chili lime seasoning! SO GOOD! Thank you!
Melishia Posey says
I made this for dinner tonight and my family loved it. Thanks for posting it.
Taylor Paguntalan says
If I want to double the recipe, should I add any time to the cooking? Can’t wait to try this!!
The Chunky Chef says
I’d add an extra hour or so 🙂
Chrissy says
I made this tonight and it’s delicious! I doubled it intending to freeze half but I missed the step about freezing before adding the half and half and cream cheese. Can I still freeze it? Thx!
The Chunky Chef says
Some readers have frozen it with the dairy with good results! I just know occasionally dairy can separate when frozen.
Stephanie says
I’ve made this recipe many times and love it so much! I’ve only done it in a crockpot once and it was a long time ago. I’m doubling the recipe for a Halloween night shift for my coworkers. I couldn’t find what size of crockpot you use and just wanted to make sure I’m taking a big enough pot. Any thoughts? Thanks!
The Chunky Chef says
So happy to hear that you love this chili! I usually use my 6 quart slow cooker for this recipe, so you might want to make sure you have an 8 quart that will likely be pretty full, or 2 6 quart slow cookers 🙂
Nikki says
Want to cook this in a couple of days, I have 32 oz of dry Great Northern beans, how do I sub these in? Do I soak them overnight? I’d like to make only half the bag of beans
The Chunky Chef says
Without testing it myself, I can’t say for certain. You would definitely need to soak them before using them though.
Steven Reynolds says
I made this last year and plan to again. Better than a white chicken chili I used to make for years.
Variations:
I like to blend half of Great Northern beans in a food processor. It gives the creamy texture more naturally in my opinion.
Used ghost pepper cheese instead of cream cheese to add some heat.
Used canned mix (corn/chiles/tomatoes) for simplicity.
May consider adding rice at end.
Rachel says
Oh my goodness, so good! Definitely in the regular rotation.
The only change I made was to use regular green peppers from my garden, along with hatch pepper flakes to add a bit of heat. I used the Instant Pot version but am confident either the stovetop or Crock Pot would be equally yummy.
Kelly Diamond says
Delicious! My family loved it. We made it tonight which happens to be our first snowy night this year and it was perfect. Thank you.
Tony says
Currently making double the recipe for the first time and plan on freezing some. Why couldn’t you add the cream cheese and half and half and then separate and freeze? Does the dairy do weird things in the freezer?
The Chunky Chef says
Dairy can separate during freezing. It doesn’t always happen, but to be safe, I don’t like to freeze it.