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.
Christine says
This is delicious! Someone had commented that there wasn’t enough flavor so I was a little worried. This was the perfect amount of flavor. I wouldn’t change anything…….well, I would change one thing, this time I made the recipe enough for 6 Servings, next time I will have to make more. Now to check out what other recipes you have.
Tess Alhambra says
Amazing recipe always popular in our house, itโs become a staple in our list of favorites. We add a little Crystal hot sauce before serving ๐ and on occasion substitute garbanzo beans. Always comes out great.
Brooke says
Can I use northern beans that arenโt canned and just in the bag?
The Chunky Chef says
Are they dried beans? I haven’t tested this recipe using dried beans, and a few readers that tried it, said it didn’t turn out all that well. If you do some experimenting, I’d love to know how it turns out ๐
Kathy says
This soup is so packed with flavor! A recipe I will share with family and friends.
Michelle says
Love this chicken chili. So easy to put together and tastes great! Thanks for the recipe!
Sadie Johnson says
The recipe is so smooth and filling! Super tasty! Husband and father in law could have eaten the whole pot! Everyone loved it. Good thing I doubled the recipe! Will definitely be saving this recipe for more cold days ๐
I also added a little fresh pico as a garnish with a little Cholula hot sauce
Dana says
Your website is horrible! No recipe is worth putting up with all the ads and popups
The Chunky Chef says
Hi Dana. Well, I’d offer you a refund… but I’m afraid those ads you seem to hate so much (which are on just about every other website, including news websites) are what allows you, and everyone else in the world, to enjoy these recipes for FREE. These recipes take an incredibly long amount of time to develop, test, photograph, etc. I’m assuming you wouldn’t work for free in your career, so why should I be forced to? Please have a day just as wonderful as you are.
Steph says
I love your response here, so true. Your site is great, I use it on the regular. Thanks for all that you do!
The Chunky Chef says
Hi Steph, thank you so much for your kind words! I’m so glad you find the website helpful and enjoy the recipes ๐
Rick says
Awesome reply!! Love it!
Love you recipes btw.
Sara says
Loved it! Didn’t have green chilis so I tossed in a can of green enchilada sauce. So very yummy!
Jenn says
Can you add all the ingredients (besides the dairy) in the crockpot the night before and start cooking it in the morning?
The Chunky Chef says
I would probably keep the chicken separate, but that should work well.
Kay says
I made this in my instant pot. This is so very delicious! I am making again tomorrow.
Paula says
My daughter made this tonight for dinner and itโs absolutely delicious. Thanks for such a fantastic recipe and easy to follow directions
Tracy says
Absolutely delicious and so much flavor. The only thing I wish was that there were not so many pop ups on your website. It is really hard to navigate through the recipes with them. But I will continue to do so because after this being the first dish Iโve made from you, I am excited to try more.
Lois Demers says
This is my second time making this. I use legs and thighs for this, I love chicken breasts, but the crockpot is my favorite way to use up the dark meat. This is my favorite chili recipe, even over ‘traditional’ meat chili. Just finished the leftovers over french fries, delicious!
Wende says
So yummy!
Heather says
This recipe is so yummy. Want to know how to take it over the top? Add some fresh pico de gallo! Whenever I make this recipe, I grab one of those small fresh tubs of pico de gallo over in the deli section of Giant Eagle. It adds a wonderful depth of flavor and freshness to the chili. I add it at the very end, so it doesn’t cook much and stays really fresh. Great recipe!
Dene says
This was delicious and so easy to make. I made a batch yesterday and I’m making another one tomorrow.
I.E. says
So good! My family ate this up so quickly! This recipe is simple and the chili is so flavorful! Tried it with the slow cooker and on the stove top and I absolutely love the way it turned out on the stove top. Canโt wait to make this again!
Tina B says
Iโm sorry. I did not like this chili. I really had no flavor at all aside from the corn. Iโm very disappointed
Shera says
Did you try adding extra spice? Iโm doing that now
Christie says
Add some Tajin!!!
Amanda says
This chili is delicious!! The only thing that I do differently is double the amount of chili powder to give it more of a chili flavor. Overall, itโs a great recipe!
Sara says
I have made this chili countless times and itโs always perfect. Such an easy โdump and cookโ meal for busy days.