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.
Anna says
So good! I added some diced red potatoes as well to make it even heartier!
Vanessa says
Delicious! Iโve passed on the recipe to other family members. My kids love it.
Linda says
Fantastic recipe – thank you! I made this side by side in the crock pot and instant pot and they were both amazing. I doubled the cayenne, and threw in a couple jalapenos from the garden to kick it up a notch.
Katie Z. says
A yummy meal that the whole family loves. Super easy! I always make a double recipe and freeze half.
Maureen says
All my local grocery stores are out of rotisserie chickens so I grabbed so pre shredded chicken and threw everything in the instapot. I followed the recipe exactly but next I think Iโll cut back the amount of chicken broth as I prefer my chili a little thicker. I did throw in some corn starch to thicken.
Over allโฆโฆ. SUPER YUMMY! Will make again!
Evelyn Evans says
I have made this creamy white chicken chili several times and each time itโs delicious. Itโs simple to make and very tasty.
Hope says
Very good and easy to make.
Tiffany says
Amazing!! Love it!! Thanks
Lori S. says
I love this white chicken chili recipe – itโs my โgo to.โ Itโs easy and flavorful – the perfect combo for a cold day. If you havenโt tried it, now is the time!
Maria Hastings says
This is the absolute best recipe for chicken chili. I have made it multiple times and I am making it again this weekend. It is also great for freezing.
Scott says
This chili is so good! I made this for my family and now itโs their favorite. They request this chili often.
Felicia says
Sooo amazingly amazing! A new staple in our house!
Theresa says
I made this white chicken chili recipe today for the first time. It has a good flavor, but I don’t think it got as thick and creamy as it was supposed to and I followed the directions exactly. I did double the recipe and maybe used more chicken broth than I should have, so that may be why it didn’t thicken up. Personally next time I make it I will throw in a can of Rotel tomatoes to give it a little extra kick. But otherwise I will definitely be making it and sharing it with friends again!
Daphne says
This recipe is perfect! Thank you for the Instant Pot directions. Can you freeze this recipe for later consumption? I’m wondering because cream cheese cannot be frozen but I’ve never tried freezing a meal with cream cheese in it.
The Chunky Chef says
Oh I’m so glad you enjoyed the recipe! 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.
Maria Hastings says
I absolutely love this recipe! I have made and frozen this chili many times and it turns out perfectly
Crystal says
This is great and so easy! Thanks!
Pearl says
Been making but never this recipe. Very good!
Kacey says
Gosh so easy and sooooo good! Will make again for sure!
Megan says
I make this all the time and itโs so quick, easy and delicious!!
Chelse says
One of my favorite soups! Iโve tried many recipes and this one is my favorite.
Christine says
Absolutely delicious and easy to make!! Even better that I did not have to adapt the recipe to be Gluten free as all ingredients are naturally so!!!
Christa says
Absolutely wonderful! My favorite recipe by far