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.
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.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.
Angie says
I love this chili and make it multiple times a month during the fall/winter months. Super easy and delicious!
Mary Dondlinger says
My family loved this!! My husband said he could eat the whole recipe!!
Tammy says
I made this today. I didn’t add the onions. I added extra of the spices and it was still blan. Next time I will add jalapenos.
Doug Clark says
Love your recipes. I love that you use simple pantry ingredients in your recipes. I was recently lucky enough to get to retire at an early age (59) and Enjoy cooking for my husband.
Jenny says
I have made this wonderful recipe about 10 times now! Guest and family alike love it! The only changes I make is to add 2 small cans of diced tomatoes with chiliโs. I also thicken the whole pot at the end with a bit of corn starch and water as I prefer a less soupy chili. This recipe provides a Yummy, hearty meal with a kick ๐ค
Deb Rosenau says
I made this for our Unitef Methodist Womens meeting on October 17th. It made everyone smile and asking for the recipe as not having all of the spices I improvised with what I had on hand. It is a great recipe and one I will make again.
Jill says
What’s the serving size for this chicken chili? Thanks!
The Chunky Chef says
I don’t like to make specific serving sizes, since everyone likes different size portions. I would estimate between 1 – 1.5 cups.
Audrey Koch says
So easy and so good. Thank you for the recipe.
Bill says
How long in a slot cooker?
The Chunky Chef says
A crockpot is a type of slow cooker, so just follow the directions and you’ll be good.
Julie says
Iโve been using this recipe for the last couple of years and it is never not good. Thank you!
Shadarra says
love this recipe! itโs always a hit with my family and friends!!
Emma Shaw-Lubeski says
Can I cook ahead of time including adding the cream cheese and half and half and then reheat next day?
The Chunky Chef says
Sure thing ๐
Liz says
Very tasty. Next time Iโll use only half the chicken broth. The full amount makes the chili too thin.
Heather Lemire says
You can also thicken your chili using cornstarch if you want to keep the flavor of the broth bit make the consistency thicker!
Megan says
Can I use chicken thighs instead of breasts? Love the recipe!
The Chunky Chef says
Sure can ๐
Laura Walsh says
Delicious blend of seasonings! I changed a few things though. I cut up my thin-cut chicken breasts into chunks to make it quicker to cook. (I started late) I also added the cornstarch slurry in lieu of the half and half. Just a preference. ๐ I love a heartier chili, so I added 3 cans of northern beans instead of 2, but Iโd be great with adding 4. Donโt have cilantro and it still turned out great.
Super tasty!! Will make again!
Brandy Green says
Love this recipe. I add haboneres, jalapeรฑos and colorful snack peppers too!
Carrie says
I nixed the half & half, use a full bock of cream cheese & add a ranch dressing packet to the broth before I pour it in. Adds great flavor. Thanks for the recipie!
Eileen says
This recipe is always a big hit. I do double/triple seasoning and chili peppers.
Linda says
Just made tonight in my crockpot (which I never use). It was really good. I used 2 cans of the mild diced chili peppers, little bland but I wasnโt sure. Next time I will follow the receipe and use one can of hot. I didnโt put all of the chicken in after shredding, seemed too much. Topped it with all the goodies listed and so good.
Katie says
Currently making this right now!! Super excited! Im stuck on a good side to go with it though. Do you have any suggestions?
The Chunky Chef says
We usually serve it with a nice crusty bread or some cornbread ๐