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.
AmyG says
This was so easy and great! As mentioned in another comment, I used 1 can of Rotel as a substitute, as my store was out of the cans of green chilis. I used about a 1/4 C. to 1/3 C. or so of the chopped cilantro. Thank you for a great recipe and including all the extra tips!
Jordyn says
This sounds so good, I plan to make this weekend. However, I’m not sure with the instructions if the chicken should be thawed or if it’s ok to add frozen chicken? What is your recommendation?
The Chunky Chef says
The USDA doesn’t recommend adding frozen meats to a crockpot, since the slow rise to temperature means the meat is kept at in the “danger zone” for too long, allowing bacteria to grow. I always add thawed chicken to this.
Renee says
I’m about to make this but am shocked it calls for 24 oz of chicken broth! No way my crockpot can hold that! Do I have to cut everything else in half if I cut the broth in half?
The Chunky Chef says
24 oz is just 3 cups, which a standard 6 quart slow cooker will hold easily. If you’re using one that’s smaller, yes, if you halve the broth, you have to halve everything else.
James North says
Your crock will have 2 inches of room to spare if you follow the recipe. Even if you use 1.5 lbs of chicken.
I assumed the same thing before I made this. ENJOY !!
Casey McGee says
This recipe turned out amazing! I have been cooking for my boyfriend for 3 years and he said this was his favorite meal that I have ever made him! Will definitely be making again!
Catherine Trautman says
The chili was great! Can you name the spices you used please? We were a little confused. Super easy, delicious and nutritious.
The Chunky Chef says
Glad you enjoyed it! The spices and ingredients used are right in the ingredients and also written in the instructions you followed 🙂
Kim Bott says
I cannot find green chilies anywhere is there anything you would recommend to substitute?
The Chunky Chef says
You could dice up some fresh peppers (Anaheim, poblano, jalapeno, banana, etc) instead.
Sandi says
I’m curious as to why you cook whole chicken pieces, then shred. Why not chop the chicken first before cooking? Well, I guess shredded chicken is different than chopped chicken. Is that the only reason?
The Chunky Chef says
Since this recipe cooks all day in the crockpot, chopping the chicken up before hand just isn’t necessary. We prefer the texture of shredded chicken in our chili, and I wanted this recipe to be low on prep work, which makes just adding the whole chicken breasts much easier.
Laura says
Is there any way you can substitute the canned beans with dry beans? If so, what would be the ratio since dry beans expand when cooking?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if using dried beans would work well. I did have another reader write in that she tried it and didn’t have great results, so my guess is it would need some adjustments, but I can’t speak to what they would be.
Jennifer Barrett says
I am going to try this in the instant pot. What should I increase the time to if my chicken is frozen? Thanks!
The Chunky Chef says
Without testing it myself first, I can’t say for certain… but I would estimate that you try cooking it for 22 minutes 🙂
Brian says
This was super easy to make, I used cubbed low sodium chicken from the deli, I also pre cooked bacon and chopped it up before adding. Turned out awesome, like really really awesome!! 🙂
Pamela Watson says
My first time tasting and making white meat chili and I am sold. I’ve nothing to compare it to but I do know it’s very delicious. I did not change anything. My sister loved it as well. I will be making it again.
jane l gray says
I love your recipes. But, please do not use weight as an measurement amount!
Example: 2 pounds of chicken breast. How much chicken breast is that if we do not have
scales! Please just say 2 medium chicken breasts, or 1 large chicken breast, etc.
Thanks.
The Chunky Chef says
I’m glad you enjoy them! I use weight amounts, because saying 2 chicken breasts can be detrimental since breasts can vary from 3 – 12oz. Generally, packages of chicken breasts will state the weight on them, and if you’re getting chicken from a butcher, you can specify the exact weight you need 🙂
Kara Reber says
This is my absolutely, hands down, favorite white chili. It’s on the menu every two weeks! Thank you for sharing.
Annie says
I made this. It’s delicious!!! I added an extra can of chiles to make it a little spicier. I’d use a little more chicken and less broth next time. The nutrition info on the recipe is way off though. When I entered it in to a recipe builder, I got 375 cals; 44g carbs; 34g protein; and still 6g fat (I also used half fat free cream cheese cause I was trying to get rid of it. I would maybe also use a little more cc next time)
The Chunky Chef says
Glad you enjoyed it! The calorie count per serving is included in the recipe card as a courtesy, and is calculated automatically through the recipe card. Nothing is perfect 🙂
Rachel says
I’ve made white chicken chili before but not this recipe. It is slightly different and I am looking forward to trying it out. Does anyone know if it is gluten free? If not, any suggestions as to variations to make it gluten free? I’m wanting to also make it for a friend that is gluten free. Thanks!
Ally says
What is the serving size? I see it says 6 servings but is that like 1 cup of chili per serving?
The Chunky Chef says
I haven’t measured the serving size exactly, but between a cup – cup and a half
Sue B says
I used dry beans which i soaked overnight, but they were still somewhat firm after 9 hours in the slow cooker.the chicken shredded beautifully, but wjat might i have done wrong?
The Chunky Chef says
I can’t say for certain, but this recipe was designed for canned beans. Dried beans, even though they’re soaked, will need longer to cook, unfortunately.
Kimberly says
So I made the mistake of adding the half and half at the beginning of the cook time. Im cooking it on low for 8 hours. Any idea if the recipe will still be safe to eat and taste good? I forgot that I was supposed to wait to add that at the end until it was too late. 🙁 Wondering if anyone else has done the same thing with good results…
The Chunky Chef says
Dairy can possibly curdle during the slow cooking process, but it doesn’t always happen (since all slow cookers cook at different temperatures). If it looks curdled, I wouldn’t eat it, but it might be okay, I just can’t say for certain without looking at it.
John Boy says
Sauce was too thin. Flavor was not horrible but kinda meh tbh.
The Chunky Chef says
I’m sorry you didn’t have a good experience with this recipe. I’m surprised, as so many other readers have loved it! Did you notice where I mentioned how to thicken the chili to your liking?
Debbie says
I’ve made this three times it is so good even made a crock pot full for my sons roommates it was a hit! I don’t try to thicken the sauce and I use mild chili’s so not too much heat. Top with Colby jack cheese and have some vegetable ritz crackers nearby!
Molly M says
I am planning on making this for dinner tonight but the day got ahead of me 🙁 Is there any way I can speed up the cooking process if I don’t quite have 8 hrs? Maybe cut the chicken smaller? Would like to haver it done in 5 or 6 hours. Thank you!
The Chunky Chef says
I’ve not tried it myself, but I think cutting the breasts into a couple of pieces should work. I’ve also got stovetop instructions listed right below the recipe 🙂
RobbyP says
I always use a whole rotisserie chicken Shredded before putting into crock pot. I like better than just the breasts, and it cooks quicker. Insta pot recipe works well too but I prefer crockpot.
Tonya says
What size rotisserie chicken did you use? Did you use all the meat on the chicken?