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.
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.
Nicole says
How much is a serving size?
The Chunky Chef says
I don’t measure my serving sizes precisely, but I would estimate between 1 – 1.5 cups.
Den says
I’ve made this a number of times and it’s amazing. My family seems to always leave out the “soupy” part and feels like it’s too much liquid for their liking. Would it ruin it if I only added 16-20 ounces of chicken broth instead of 24?
The Chunky Chef says
Nope, that shouldn’t ruin it 🙂
Michele says
Perfect fall meal for a group! I doubled the recipe, with the exception of the corn (I just used one can of corn). It was perfect and so tasty.
Pam says
Ive made this recipe several times and it is one of my sons favorite recipes and he doesn’t generally like chili. I do add double the cream cheese and chilies and alway in every recipe add way more garlic than a recipe calls for… This is a great fall recipe
Grace Peirano says
I doubled this for my family and everyone loved it but about how big is each serving?
The Chunky Chef says
So glad to hear you all loved it! I don’t measure my serving sizes precisely, but I would estimate between 1 – 1.5 cups.
Meg McCrain says
This is a great recipe and the family enjoyed it. Making it for the 3rd time today since the weather is finally Fall like. I do use Rotisserie Chicken instead and add more spices to give more of a kick and served over white rice.
MJ says
Would this freeze well for reheating at a later date?
The Chunky Chef says
Since dairy can sometimes 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.
JEN ALBERT says
I won a chili cook off with this recipe! I leave the beans out, but I add extra corn! This is a hit every time I make it! I do double it though, the original recipe doesn’t really make a lot!
Kiara says
Does the cream cheese eventually smooth out after putting it in the crockpot?
The Chunky Chef says
Did you follow the steps outlined in step 6 of the recipe instructions? If so, it should be mostly smooth if not completely smooth when you add it back to the slow cooker.
Brittany Dovenberg says
Can it be made with frozen chicken breasts?
The Chunky Chef says
Since the USDA doesn’t recommend using frozen poultry in the slow cooker, I can’t recommend it in good conscience. If you’d like to use frozen chicken, and have an Instant Pot, I would use those directions (in the “chef tips” section right below the instructions).
Sue says
Easy to make. Taste is amazing!
Family favorite
Sara Byma says
This recipe is THE BEST. I doubled the chicken, increased the salt, and doubled the cream cheese, but I kept everything else the same. It’s a family favorite that I’ll probably make every other week through the end of winter. 🙂 Oh, who am I kidding… probably all year!
Katie says
Hi, just wondering if we are supposed to drain the beans or not? Thanks!
The Chunky Chef says
Yes, drained and rinsed as indicated in the ingredient section of the recipe 🙂
Allie says
We love this recipe! I made it for a party, thought we would have leftovers. It was gone in minutes nothing left behind!
Also took 2nd in a chili cook off with it!
Michelle says
Why low fat cream cheese? Any specific reason? Wondering if I can use full flavor cream cheese for similar result?
The Chunky Chef says
You can absolutely use full-fat, I just wrote this with low-fat since that’s what we had on hand during the testing and developing of the recipe 🙂
Kathy wetherbee says
If making it the night before, should I add the cream cheese and 1/2 & 1/2 when I reheat? Thanks
The Chunky Chef says
Yes, that’s what I would do 🙂
Amanda P says
Absolutely delicious!! Thank you for the great recipe!
Karen says
We enjoyed this but had to add more spices to get the heat we like. Now the Spiffy Jiffy cornbread was delicious!!
Jennifer says
I’m using already cooked rotisserie chicken this time and just adding all ingredients to the crock pot to take for a pot luck. How long do you think cooking time would be since I’m just heating it all up to combine essentially? Thanks! Love this recipe, it’s one of my favorites.
The Chunky Chef says
So glad you love it! You’ll just need a few hours on low to make sure the veggies are tender 🙂
Bonnie Neuman says
This came out amazing and is a keeper, I will be making this again! So easy!
Mary says
So freaking good this is the second time I’m making this I decided to do it his weekend it’s supposed to be rainy and somewhat chilly parson the pun lol but try it you’ll like it!