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.
Tracybeth says
I tried this yesterday and it was absolutely delicious. I used dried navy beans, using the quick soak method, then put them into my pressure cooker with all the other ingredients except for the cream cheese and half and half. It was so good that I didn’t even add toppings to my bowl!
MaRRiann Peck says
I made this for a chili potluck and I had none to take home! Love love this chili!!
One of the best! It does tend to be a little soupy when I make it, so I just add a little flour to thicken it up. But still the best!!
DEONA LAZZARA says
Amazing recipe!!! I needed a quick & yummy dish to make for my elderly mother…she’s never ate chicken chili so I’m hoping she will love it. I will keep you posted, thank you 🙂
Kim says
Way to liquidy in slow cooker. I dumped it all into a pot on stove and added roux to see if that will make it more chili like instead of soupy
The Chunky Chef says
Yes, this is a more liquid-y chili, and I mention how you can thicken it up if that’s what you prefer.
Eunice says
Have you ever frozen this? I’m looking for recipes to make ahead and freeze for those times we are traveling in our RV. TIA!
The Chunky Chef says
Since dairy has a tendency to separate during the freezing and thawing process, I’ve not tested freezing this recipe, so I can’t say for certain how it’ll turn out.
Melody says
Fantastic!! I never leave reviews but this was delicious!!
Jennifer says
I have made this SO MANY times! My 6 yo boy that is very picky about what he eats asks me to make this a lot! Whole family loves it! We add Fritos,sour cream and cheese on top.
Allison says
I made this last night and it was so so good. I used a bag of frozen fire roasted corn and it turned out smokey and delicious. I also used dried beans because that’s what I had and just doubled the broth, and increased the salt a tad and it was perfect. I’ve made a lot of different chilis over the years. My husband said this was his fav.
Nicole says
I have made this chili at least a dozen times over the last few years. It’s always a hit and I’ve even had dinner guests ask for the recipe! A fabulous, easy, crock pot meal!
Nicole says
I make this ALL the time. It’s my favorite recipe for this sort of dish. Very tasty and great for a few days of meals.
MJ Lasater says
Made this using thighs, otherwise followed the recipe in slow cooker. So freakin delicious. Shared with girlfriends & we mmm’d with each bite!
Jen T says
This is amazing! The whole family had seconds; it’s such a tasty and easy meal to start in the morning and be rewarded with come dinner time! Thank you 🙂
Suzanne says
If you don’t have heavy cream can you use sour cream or plain Greek yogurt ?
I have added the cream cheese but don’t have cream
The Chunky Chef says
Yes, either of those options should work well 🙂
Caitlin says
We’ve made this several times and love it and we double the recipe each time for meal prep purposes.
Trying to cut calories for this — has anyone made this without the half n half and the cream cheese–I know it’s a big part of the flavor.
Kat says
Hi! I want to try this! Never made it before. Can I use heavy whipping cream? I don’t have half and half.
Also, can I use frozen corn instead of canned? Should it be steamed in the bag first or just put in frozen?
The Chunky Chef says
Hi Kat 🙂 You can use heavy cream and frozen corn (I’d just put it in frozen).
Christina says
I make this chili ALL the time and alway s recieve numerous compliments. Idk if any else has mentioned using diced chicken thighs verse chicken breast. I always do to save some time. And chicken thighs are always so moist. I also add corn mesa to thicken it up. Oh and instead of corn I use golden harmony. Not sure what golden harmony is but right by the canned corn and everyone loves it. I love the recipe and come back to it every time I’m in the mood for some white chicken chili. I’m even taking it to a pot luck today!
gayle says
Great recipe. We fry up tortilla strips and use cojita cheese.
Cheryl says
I have made this several times and it is always gone. People love it.
I thaw my breasts in cold water for about an hour and then cut them up into several pieces. I’ve doubled and/or tripled it every time.
Penny says
Have made this in my crock pot on numerous occasions. It is so delicious. It’s such a different spin from just regular tomato based chili. BONUS: Made this for a chili contest at work and it won first place! My kids love it! I add a little cornstarch as the recipe recommends to thicken it up a bit. This is so YUMMY>
Sara says
Instead of using thawed chicken can I use frozen chicken in the crockpot with all the ingredients? Have you tried it that way before?
The Chunky Chef says
Using frozen chicken in a slow cooker is advised against by the USDA, so for liability reasons, I can’t recommend it. I know some other readers do this, with I’m assuming no adverse effects, but personally I don’t use frozen meat in my slow cooker. I do use it in my Instant Pot though, since the meat won’t be in the “danger zone” for bacteria growth, due to the rapid heat up.
Julie says
Loooove this recipe, & have made it often with the crockpot using thawed chicken, but what are your recommendations for using frozen chicken for the instant pot? Thanks so much!
The Chunky Chef says
I haven’t tested this recipe in the Instant Pot using frozen chicken, but I’m sure it can be done. I would add an additional minute or two to the pressure cooking time 🙂