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!
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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.
Michelle Griffin says
Loved this chili! I left out corn because it was not what I was looking for. Great recipe! Definitely will make again! I cooked on stove top. Thanks
Nina says
I took this to dinner tonight at a friend’s house and almost everyone there wanted to know the recipe! So good and just the right amount of spice and comfort food vibe.
Kim Huston says
This is my “go to” recipe for white chicken chili!
I use smoked paprika, and I often just use a rotisserie chicken to make it a little easier. It is delicious and creamy, and when I serve for a tailgate or a crowd, everyone loves it! Cilantro served on the side with some chips and cheese makes it perfect.
kate says
Can you use low fat milk instead of half and half?
The Chunky Chef says
I’ve never tested this recipe with milk any lower in fat than whole milk, so I can’t say for certain.
Kyra says
I’ve made it with 1/2 cup of 1% milk instead of half and half and it works great!!
Liz says
A friend of mine made this and it was sooo good. So I got the recipe to make it at home. Is it ok if I forgot the cilantro? And will 5 hours on high be okay?
The Chunky Chef says
5 hours on high should be fine, and the cilantro definitely adds a flavor that isn’t easily replicable, but it should still taste good without it.
Liz says
Can I add more cream cheese?
mia says
Absolutely delicious! My friend made it for game day and I had to get the recipe. One addition she made was to add a can of Rotel. Simply scrumbscious!!!
Deborah Morris says
This recipe marked the first time I had ever eaten anything other than red chili. I was amazed! The taste is fantastic. I did make 2 changes based on my family’s preferences. Instead of green chilis, I added a drained can of mild Rotel. The other change was omitting the corn because of family dental issues.
Dorinda Rosado says
Absolute BEST White Chicken Chili Recipe! Also, a great and very filling meal if you’re counting points on weight watchers. I add an extra can of corn, use reduced fat cream cheese, and top with plan nonfat yogurt.
Joyce says
I used shredded rotisserie chicken. This chili is absolutely delicious! Thanks!
K says
How long did you cook it for since you used already cooked chicken. I was thinking of doing the same thing.
Kendra says
Can I use any type of beans?
The Chunky Chef says
You could sub any canned beans if you don’t like great northern beans. If using black beans, make sure you rinse them really well, otherwise it can give the chili an “off” color.
Cathlin says
I love this recipe but I’m now on a diet and can’t have any dairy. Is there a way to make it without the cream cheese?
The Chunky Chef says
You can omit it; it obviously won’t have that extra creamy flavor and taste, but should still be delicious 🙂
Alicia Bell says
Amazing! Have kept this in my favorites for a couple years now!!
Debra says
We absolutely love this chili. It is a hit anywhere I have taken it & I always get asked for the recipe. It has become a staple at Christmas Eve with the family.
Katie says
Do you drain the cans of green chilies? (I’ve never used them before)
The Chunky Chef says
If there’s a lot of liquid in them, then I drain them, but if there’s not a lot, I don’t bother 🙂
Jody says
If I am making this ahead of time can I put the cream cheese in and have it cook 3 hrs
The Chunky Chef says
You can, but just know that cream cheese can sometimes separate when cooked in the slow cooker, which is why I add it when listed 🙂
Rachel says
My family, including my toddlers, love this recipe. I have been making it for years. Have you ever tried making it with dried beans? Trying to figure out if I can make it work it I add more liquid
The Chunky Chef says
I haven’t tested it, but several readers have tried using dried beans (soaked), and it doesn’t turn out well. But if you do some experimenting, I’d love to know how it goes.
Donna says
I made this chili when visiting my son and it was sooooo good.
I am making it again for my husband on this rainy day but I am going to use my Turkey bones left from Thanksgiving for the stock and the little bit of Turkey I froze.
I like using dry northern white beans so I soaked them and will cook the chili until they are tender.
Hope this turns out as good as my first batch.
Jenny says
It was good! I don’t know if it was because my garlic clovers were massive or what, but it was super garlicky! And that is rare for me to say! I’m wondering if I sautéed the onion and garlic before if that would’ve helped. The toppings help dial it back a little though! Super yummy!
Debra Baird says
So flavorful !
Jenn wharff says
How can I cook this meal with rotisserie chicken instead of breasts?
The Chunky Chef says
You can definitely make this recipe using pre-cooked chicken. It just won’t take nearly as long in the slow cooker, and I would add the chicken towards the end so it doesn’t end up mushy. You’ll just need a few hours on low to make sure the veggies are tender, then proceed with the recipe starting in step 5 🙂
Savanah Bath says
Should I leave out the cream cheese and half & half if I know we will have leftovers? Or is it okay to reheat with the dairy in it the next day?
The Chunky Chef says
It’s okay to reheat leftovers with the dairy in it 🙂 I just advise leaving them out if you plan to freeze it.