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.
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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!
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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.
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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.
Druanne says
Hi! I’m making this right now for a chili cook off tomorrow! Unfortunately it’s going to end up being more pink than white I think because the store I went to was out of green chiles so I got cans of tomatoes with green chiles!! 🙂 I hope it still turns out ok. It smells great so far!!! I’ll update with a rating as soon as I taste it!!!
Caitlin says
This white chicken chili is so delicious! My husband asks for it all the time! Thank you for the great and easy recipe!
Kara says
Made this in the instant pot and it’s so yummy! Just the right amount of heat and very creamy! My families new chicken chili.
Beth says
If I only have one can of the northern beans, what can I sub in as a second type of bean?
The Chunky Chef says
Navy or cannellini beans would be great substitutes.
Kara says
I don’t like chicken so can I add shrimp to this?
The Chunky Chef says
You can 🙂 I would sear them in a skillet and add them to the bowls when serving though, as cooking them in the slow cooker would way overcook the shrimp.
Tonia says
This looks so good! Just out of curiosity, can leave the cream cheese out?
The Chunky Chef says
Yep! It’ll be a bit less creamy though. Sour cream is a great substitute, or you can omit it completely 🙂
Ali says
Any thoughts on how this would work with ground chicken?
Thanks!
The Chunky Chef says
I think it would work well! You’d want to cook the ground chicken first though.
Jenn says
Hi! Any advice on how to cook in a crock pot with dry navy beans and no chicken? Great recipe thank you!!
The Chunky Chef says
As this recipe was developed with canned beans, I don’t know exactly how to change things for using dried beans. I’m sure it could be done, but without testing and retesting it myself, I can’t tell you cook times with any certainty. I would make sure the dried beans are soaked overnight before using them though. If you try it, I’d love to know how it turns out!
Dastarbuck says
I have made this a few times in the past and my husband,who hates beans, loves it! I smoked a turkey for Thanksgiving this year and was wondering if I could use already cooked turkey in this? Will I need to cook it for less time? I really like the smokey flavor of the turkey and want to use up as much of it as possible before it goes bad.
The Chunky Chef says
I’m so happy you guys like the recipe 🙂 I think leftover turkey would be amazing in this chili! I would cook it on the stovetop, since you don’t have to cook the protein (there are stovetop directions in the recipe notes section), but if you wanted to still do the crockpot, I’d try 3-4 hours, just to get all the flavors really combined.
Pam says
Great recipe. We loved it. Didn’t alter the recipe and it was delicious. I made the on the stovetop version., such a nice change from ordinary chili …
Thank you for sharing
Really Really Good !!
Ashley says
i’ve made this a million times and love it! do you think i could sub in red onion?
Heather says
My husband enjoyed this recipe. I tasted tasted the broth (I’m vegetarian so I didn’t eat it). It had good flavor but I felt like it was missing acid. Have you tried adding lime juice?
The Chunky Chef says
I normally serve mine with a wedge of lime so people can add their own splash of lime juice 🙂
Phoebe Hobbs says
I was considering making this for an event where the slow cooker will be plugged in for a few hours as we serve folks. Do you think this will be okay? I do this will chili and my gumbo, but with the cream cheese and half and half, I wanted to make sure. Thank you and can’t wait to try this!
The Chunky Chef says
Yep, that should be just fine 🙂 We just did that on Halloween and had no issues.
Ginger says
Checking for understanding, if I use the crockpot add the cream cheese at the end after coming but if I use the instant pot- add the cream cheese in the beginning before cooking the chicken?
Ginger says
“After cooking”
Ginger says
I followed the Instant Pot directions. Step 3 has you add the cream cheese before cooking and Step 6 refers to stirring everything together to melt the cream cheese, after cooking. I added mine at step 3. It was a little off but the family still ate it all (said broth had an odd flavor – thought it was the oregano, I think it was the cream cheese). Will make again and add the cream cheese last!!
The Chunky Chef says
You add it in step 3, but the action of stirring it in step 6 is what melts it into the chili. Hope you enjoy it more the second time!
Cloey says
Is it okay to use chicken breast tenders?!
The Chunky Chef says
Yes, but it will likely not need to cook quite as long 🙂
Teresa says
OMG! Made this recipe today as it is written & AHHHHMAZING! I did too taste test before adding the cream cheese & half & half ….oh yeah! I’m definitely adding it to my Sunday cooking rotation with & with out them both. I’m also going to experiment with fat free half & half just to cut the calories a little… although it might not make it as creamy.
Thank you so much for sharing!
Wendy says
Loved this! And it got the seal of approval from my son, who is a picky eater. He actually used the word “phenomenal.” I make Trisha Yearwood’s tortilla soup, which is a favorite of mine. This tasted very similar, BUT…had a LOT less calories. That recipe calls for 4 cups of half and half. And this was easier to make. The only changes I made were 1) adding chopped fresh jalapenos in place of one can of diced green chiles (I only happened to have one) 2) I used ancho chipotle chili powder and 3) after adding the cornstarch slurry, I turned the Instant Pot on saute to help the thickening process along. I love that you include instructions for the Instant Pot. Can’t wait to try more of your recipes!
Summer Angel says
What if I accidentally added the cream cheese in the beginning? Should I take it out?
The Chunky Chef says
I don’t advise adding the cream cheese in the beginning, as dairy products can potentially curdle if cooked at too high of a temperature, and all slow cookers cook at different temperatures.
Kalia says
Excellent! Love this slow cooker recipe! I didn’t use the half and half and just garnished with a dollop of cream cheese when I served it.
Had to use navy beans because the store was out of the great northern. Turned out ok!
This is going to be one of my regular recipes!
Missy Molt says
Absolutely delicious! My family loved it. I’ll be making it again next week!