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.
Lila says
The best chicken chili ever
Jeanne West says
I followed the directions as stated with the exception of half and half because I didn’t have any. I cooked it on High for 4 1/2 hours. The flavor was very good, but I must say the recipe looked very gross. I allowed the cream cheese to soften and added it in chunks. The chunk never did break up well and only made the recipe (I hate to say this) look like vomit. I had to add the cornstarch slurry to thicken it. All in all, I would make this again but would like to know if there is a way to make the cream cheese smoother.
Thank you.
The Chunky Chef says
Step 6 covers how to have the cream cheese blend in smoother.
Megan says
Worst chili ever. Iโm so sorry author. It could just be us but the flavor and the consistency had us take one mouthful and then dump it. We NEVER waste food but this one goes to the chickens. For us, chili should be flavorful, thick, savory, and rich. This was none of those. We arenโt understanding the 5 stars for this meal.
The Chunky Chef says
I hardly think it’s the worst ever, as over 1,500 people have loved it… but everyone has different tastes and preferences. Clearly this wasn’t the recipe for you, and that’s okay. Best of luck to you.
Rowena says
I made this once & the family loved it, so I am making it again tomorrow. Iโm thinking about using rotisserie chicken, I thought I should add it maybe about 30 minutes before cooking time ends. Great White chicken recipe, ๐
Rowena says
I forgot to give your recipe 5 stars
Kelly Metheney says
I added way more cream cheese. Black beans too. They add a nice contrast. This was absolutely delicious!!!!!โค๏ธ
Jen says
Made this chili over the weekend using the instant pot instructions. Delicious! Will make again for sure ๐
stephanie says
my absolute favorite. LOVE it!
Margie says
Love this recipe like it is!
Andie says
How could I tweak this recipe to make it vegetarian? Having some guests over and thinking through options?
The Chunky Chef says
I’ve not tested making this recipe vegetarian, so I can’t say for certain, but maybe use more beans in place of the chicken, and vegetable broth instead of chicken broth?
Laura Eisenhardt says
Simply AWESOME!!!! Simply, one pot, and layers of flavors for any and everyone. I love it because it is steady to modify. Making it again tomorrow!!! As my family is grown with families of their own, I donโt cook like I use to. Food has take a role sustanace for the most part but this dish is pure joy. It freezes well and like most soups/stews etc. is just better on day 2, 3,4 or eaten after a trip to the freezer.
Chuntal says
A favorite in my house!!
Marilyn says
Very disappointed. More like soup….
The Chunky Chef says
This is traditionally a thinner chili, and I did provide a way to thicken it if you prefer a thicker chili
Chloey Kellermann says
First time making it and everyone loved it! I subbed black beans and pinto beans for the northern beans and also used the instant pot. Absolutely delicious!
Elizabeth says
To thicken, when would i add the cornstarch mixture?
The Chunky Chef says
I would add it when you add the cream cheese and half and half, in step 5 ๐
Bonnie says
We love this recipe and have made it many times. I am wondering if it could be cooked in a Dutch oven. I am needing to make three x the recipe and my crockpot isnโt big enough. Thank you.
The Chunky Chef says
Yes you can do that, just follow the stovetop instructions in the “chef tips” section. You’ll probably need to cook it longer since you’ve tripled it though.
Sheryl McGovern says
I made the White Chicken Chili for dinner and the 4 of us loved it. Delicious chili
Julie says
Delicious chili! Always a big hit at my house!
Natalie F says
Just made this on a rainy, chilly Sunday and it hit the spot! So tasty and delicious! The instructions were so easy to follow as well ๐
Ally says
One of our favorite crockpot recipes. We eat it as chili the first night, and like to drain the leftovers and make quesadillas with it!
Linda says
Made this for the first time today. It’s yummy! I did one medium and one hot green chilies and it was a bit hot for me, but my son LOVED IT! I just add a little more sour cream to my bowl…๐
Fiona says
I have made this many times, I have passed this along to others many timesโฆ this is THE BEST white chicken chili recipe. It is SO filling and flavorful! And so easy to add more chicken for more protein, or do whatever you want to it. Itโs a family fave!