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.
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
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!
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. 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.
Laurie says
We really enjoyed this chili! I did find it bland though when I was taste testing. I ended up pretty much doubling all the seasonings. So good!!
Charlee Stevens says
Instead of the seasonings, I use a packet or two of white chicken chili. One packet for mild and two for a bit more spice.
I didn’t have any half and half on hand so I substituted a can of cream of chicken soup and extra cream cheese.
Starr says
I really wanted to like this but it tasted very bland, everything was measured out like the recipe.
Mark says
Great Northern Beans be Pinto Beans can they be interchangeable in this croc pot meal
The Chunky Chef says
Yes, you can use pinto beans in place of the beans listed in the recipe.
Karen says
I have a 5 qt. Crockpot – will it be big enough for this recipe
The Chunky Chef says
It should be 🙂
Garrett says
Made this as the recipe called for except I used whole milk instead of half and half. Absolutely fantastic.
Carlee says
I don’t have green chiles, is there a substitute I can use?
The Chunky Chef says
You could use canned jalapeno peppers, or diced fresh jalapeno or poblano peppers 🙂
Christopher Browning says
I don’t use cream cheese but I use heavy cream (1/2 cup). I put the shredded Mexican cheese in there towards the end and the juice of an entire lime. It is excellent.
Marcia says
Loved it. However I did make it in a Dutch oven. Delicious.
Janet Kippenbrock says
I need the carb counts on the recipes please
The Chunky Chef says
Since this isn’t a health-focused website, and I’m not a nutritionist or dietician, I don’t provide full nutritional information for recipes as there is a potential for error, and I wouldn’t want to potentially and/or unknowingly pass along incorrect information. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.
Cindi says
I don’t have the half and half. What would be a good substitute and how much of it?
The Chunky Chef says
You can use additional whole milk, or evaporated milk 🙂
Nicole Sprinkle says
This recipe is delicious! It’s one of my go to faves! I did alter it slightly! Instead of using the crockpot, I used rotisserie chicken. I added all the ingredients to a pot! I did substitute the great northern beans for Bushes Great Northern Chili Beans in a mild chili sauce. I also only used one can of green chilies and I used creamed corn instead of whole corn.
Christi says
This is a family staple and an absolute favorite in our house and SO easy to make!! Thank you for this!!!
Candise says
This is now a staple in my house! Best chicken chili ever. I always amp it up a little bit by adding one finely diced jalapeño. I also swap out one can of northern beans for black beans and it’s super tasty that way!
Rebecca says
I have 6 children (many picky!) and they all love this meal. It’s such a huge win, j just add extra chicken breast when I make it- I keep everything else the same as we like more meat in it. So delicious!
Kathleen M ROWLANDS says
Is this a slow cooker or crockpot recipe. You mentioned it both ways.
The Chunky Chef says
A crockpot is just a name brand of a slow cooker, so the terms mean the same thing 🙂 I used both for search engine optimization to help people find the recipe.
Joyce says
Looks like a great recipe
Can it be made without the beans?
Should I add more chicken to replace the beans
Planning on making this week
The Chunky Chef says
I’m sure it can be made without the beans, but I’ve never tested it to say how much extra chicken to add. Hope you enjoy!
Amy T says
Great recipe! I actually like it when people comment on their modifications to recipes because I almost always modify. (We are a gluten and dairy-free house.) I used thick refined coconut cream (no coconut flavor) in place of the dairy. This recipe was very good. I made a triple batch from dry beans in the instapot. There were no leftovers. My son had teenage friends over.
Dave says
Can this be put together the night before and stored in the refrigerator overnight? I should add that I am “cheating” and using rotisserie chicken.
The Chunky Chef says
Yes, you can absolutely do that 🙂
Joanne Avery says
Used frozen chicken, didn’t have cream cheese or cream- used skim milk. Cooked and delicious in less than 4hrs on high in slow cooker! Great recipe!!
Thanks!!
T says
Only because I hate when people give something 5 star rating but did their own modifications am I rating this 4 star. The only thing I modified was seasonings. I did not measure and just seasoned to my liking (which was more than the recipe called for). Otherwise to a T this turned out amazing. When I make meals from recipes I have a saved list for meals I would serve to others. This made the serve to others list. It’s so good.