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.
Colleen says
How big is a serving? I have to make two 1 gallon crockpots full and trying to determine how many servings to make/ingredients to buy. Thanks!
The Chunky Chef says
I don’t measure my serving sizes exactly, but I would estimate between 1 – 1.5 cups.
Colleen says
thank you!
Navarro says
Been cooking this recipe the last 5 years and nothing compares!
Gayle Plautz says
Great recipe! In making for a crowd, I increased beans by 2 for a total of 4 cans. I used 4 large chicken breasts that I cut in 1 inch cubes and sautรฉed with onion and garlic on high heat for about 3-4 minutes in 2 Tlb olive oil and 2 Tlb butter. I used 6 cloves garlic and increased all herbs by 1/2 teaspoon. All this before putting all ingredients in the crock pot. The cream cheese is best if itโs the spreadable kind at room temp to avoid curdling and I used 3/4 cup half n half. My family says this recipe is fire! So itโs been added to family favorites.
Alice says
I made this yesterday and it was exactly what I was hoping for. Delicious! So satisfying and filling without feeling heavy. Not watery, not too spicy, just right.
Teresa says
How many does this recipe feed? I have 8 coming.
The Chunky Chef says
I estimate this feeds about 6 hungry people. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc ๐
Rebekah Watts says
How many people does this recipe feed?
The Chunky Chef says
I estimate this feeds about 6 hungry people. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc ๐
Brittany says
Hi! Does it taste any different if cooked on high for 4 hours verses low for 8 hours?
The Chunky Chef says
I find the chicken shreds a bit easier when cooked on low, but it’s more about how much time you have to cook it.
Alice Gower says
I made chili for the first time and took first place. I made a few small secret changes but definitely learned some great lessons from this amazing recipe. Thanks!
Vicky says
Made it last night but we had other plans. Was gonna reheat the crockpot tonight. How long do you think I should warm it up? Cannot wait to have it!!!!
The Chunky Chef says
I hope you love it! I would try on low for 2-3 hours ๐
Chrissy Hahn says
I just found you when searching recipes to feed a bunch of teen guys. I LOVE how I can adjust the yield and the recipe updates!!! This turned out FABULOUS and the guys inhaled it. I also made your cornbread to go with it… it was amazing! And I’m NOT a good cook! But your recipes made it super easy. I’m a fan!!!
Leah says
This was a hit at the fall festival todya
Lupa says
Can you use frozen chicken for this? I just got home and realized I forgot to buy chicken breast at the store!
The Chunky Chef says
Since the USDA doesnโt recommend using frozen poultry in the slow cooker, I canโt recommend it in good conscience. If youโd like to use frozen chicken, and have an Instant Pot, I would use those directions (in the โchef tipsโ section right below the instructions). Or you can thaw the chicken in some cool water, which will speed up the thawing process ๐
Michelle says
This is the best chili! It has become a new family favorite!
Jola says
Outstanding! Thank you for this recipe!
Sara says
I loved this but it was definitely more of a soup for me. Is there a way I can make it thicker?
The Chunky Chef says
Hi Sara, I’ve shared how to thicken the chili in the “chef tips” section right below the recipe instructions.
Tiffany says
When do you add the corn starch and half and half to thicken?
The Chunky Chef says
You add the cornstarch/half and half mixture at the point of the recipe where you add the half and half and cream cheese ๐
Tiffany says
Thank you! Itโs in the crockpot now and smells so good! Canโt wait for dinner!
Kendal Barnett says
Absolutely loved this recipe. The flavor deserves 5 stars. I o my have it 4 because it was too thin. I couldnโt figure out how to thicken it. so much flavor! Donโt be afraid to up the seasoning a bit. I eyeballed them and it had a good kick to it! Will definitely make
It again!!
The Chunky Chef says
Hi Kendal, I’m glad you loved the flavor! I shared how to thicken it in the “chef tips” section right below the recipe instructions.
lauren says
This soup is incredible! I ran across this recipe when looking for a chicken chili recipe and was amazed by how easy it is to make and how delicious it is. My boyfriend is an incredible cook, and he absolutely loves when I make this for him. I double the recipe every time so we can freeze the leftovers.
I can’t wait to try more of Amanda’s recipes.
Crystal Stevens says
Hello, what size crockpot do you use when you double the recipe?
Litac says
My son won our annual chili cook off this weekend with this chili!! He did add some bacon and extra hot chili peppers otherwise made it exactly as directed.
Leslie says
Love this recipe. So easy and I served mine with all the toppings as a charcuterie board. Big hit with the family
Sarah says
This is the best soup I have ever made!! It is so good and easy to make. I highly recommend!!!