There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite!ย In fact, many readers have written in to say this chili won 1st place in their chili contests!ย Just dump everything in your slow cooker and let it do the hard work for you!
Recipes like my Slow Cooker Chicken Tikka Masalaย andย Crockpot Meatloafย are great for when you want a family pleasing meal with minimal effort. We love cooking in the crockpot,ย and this is one of myย Slow Cooker Recipesย youโll definitely want in your recipe box!
WHITE CHICKEN CHILI RECIPE
We have officially entered chili season!! ย 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. ย It’s so deliciously savory with just the right amount of spice! ย 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 levelsย โ there are several heat levels for diced green chiles, so be sure youโre getting the one you really want.ย The hot versions can be pretty spicy!
- Go toppings crazy – like most chilis, you can top this recipe with so many delicious things!ย 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.ย 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 upย a carrying caseย 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! ย It won’t break the budget, but works really well.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERSโ COMMENTS FOR TIPS AND REVIEWS.
AND DONโT FORGET, IF YOUโVE 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.
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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.ย Heat over MED heat and add onions.ย Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
- Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.ย Stir.
- Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro. ย Stir.
- Increase heat to MED HIGH and bring to a boil.ย Reduce heat to simmer.ย 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
-
Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
-
Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder.ย 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.ย 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.
Kristi says
Thank you for this recipe. I always come back to it when I’m making white chicken chili. My family loves it! I just made it in the instant pot for the first time and it came out great. The only modifications I make are to use a full block of cream cheese and I double the amount of cayenne pepper. Delicious!!
Jordan says
This is my favorite white chicken chili recipe! I scroll through all my recipe pins each time I make it because I refuse to use any other recipe!
Jason Lanier says
Fantastic recipe! Easy and great! I did use rotisserie chicken in leu of the Brest meat. This is my go to chili!
Kayla says
I love this recipe but want to try it in the instapot. Do I add the cream cheese at the end after shredding chicken or put it in with everything else in the beginning? Thank you so much for this recipe!
The Chunky Chef says
You can do it either way, but I usually add it at the beginning and have never had any problem with it separating ๐
Tricia says
I made this recipe in the stove top version and it was delicious! I used the meat off of a pre-cooked rotisserie chicken which added additional flavor. I couldn’t find in the recipe what size crockpot is recommended – I am thinking of purchasing one. Is the 6 quart the standard? Looking forward to more recipes from this site!
The Chunky Chef says
So happy you enjoyed the stovetop version! Yes, a 6 quart slow cooker is a standard size and should be able to handle most, if not all, slow cooker recipes ๐
JEAN says
Delicious and easy to make. It is now a family favorite!
Emily says
Delicious and easy to make. One of my husband’s favorite meals. It was even easy to alter it to accommodate my in-laws dietary restrictions and didn’t negatively affect the taste.
Jaime l. says
I love this recipe. But now im starting to watch my calorie intake and wanted to know what the actual serving size is.
The Chunky Chef says
I don’t measure my serving sizes exactly, but I estimate between a cup – cup and a half.
Lorraine says
I have made this recipe several times. It is delicious, savory, just the right level of spicy and soooo easy to make. Double the recipe to have tasty leftovers all week.
Eddie says
Love this recipe! I ALWAYS double it because itโs so great as left overs! There are only a couple of things I will say about the prep timeโฆdicing onion & jalapeรฑos, mincing garlic, washing, picking and chopping cilantro, draining beans & corn, washing and trimming fat on chicken breastsโฆ.if you can do all this in 5 minutes Iโm impressed! ๐ฌ
As a note, McCormick makes a White Chicken Chili spice pouchโฆ.I use 2 with my doubled recipe and I add a little additional of the s-icicles in the recipe, EXCEPT FOR SALTโฆNO ADDITIONAL is needed!
Thanks again for this wonderful recipe, itโs a favorite and Iโve yet to meet a person that turned their nose up to it!
Eddie says
the s-icicles = spices. ๐ค
Brenda says
You should never wash the chicken. Just Pat dry. Iโve made this a million times and always use skinless chicken thighs and never trim the fat. Use a garlic press instead of knife. And the cilantro: dunk a bunch (Untrimmed) in bowl of water. Drain and repeat until water is clean. Dry with paper towel. Chop with stems. I never pull off the leaves. The stems of cilantro taste fine. Prep is less than 10 min.
Robin Uroza says
I absolutely LOVE this recipe! I live alone but i make it a couple times a month. All my friends love it too. I can eat it anytime of day! I add a can of pintos too. I always say I’m going to freeze some “Next Time” Hasn’t happened yet. I can’t leave it alone and next thing I know I’m eating the last of it… for breakfast this morning as a matter of fact! Lol
Toni Scalia Draughn says
Excellent recipe. I added 1/2 small jalapeno pepper and tortilla strips. Will make again
Kate H says
Can I boil my chicken shred it then put it in the crock pot? Would I just add all the ingredients and put it on high or low?
The Chunky Chef says
Yes, but at that point, I’d just follow the stovetop instructions ๐
Lisa C says
Made this tonight in the Instant Pot. Great recipe for white chicken chili! The only thing I did differently is saute the onion and garlic until soft. Just a personal preference as I hate onions but still want the flavor in the chili. This helps them disappear haha. Then I added the spices to warm and bloom the flavors. Just scooted everything around when I added the chicken. This recipe is a keeper for sure! Thank you!
Kate says
I’ve made this recipe multiple times and it’s delicious! The only change I make is I do a full block of cream cheese just for some extra creaminess and then I sometimes finely dice up a jalapeno pepper or two for some extra spice. Great to dip some crusty bread in.
Robin Uroza says
I too use a full block of cream cheese, some green enchilada sauce and salsaverde
Sharon says
Easy and delicious!
Vicky says
Hello can I use milk instead of heavy cream?
The Chunky Chef says
Hi Vicky ๐ You mean instead of the half and half? Yes, you can.
Jenna says
How much chili is considered one serving?
Amanda says
I don’t measure it exactly, because I’m not about to tell anyone how much chili they can have ๐ I estimate it’s between a cup/cup and a half.
Kaila Cummings says
This recipe was delicious! I followed it exactly, however I did use some corn starch simply because I like my chili thick. Eating it for lunch & dinner the next few days!!
Holly Vaughan says
So delicious!!