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
-
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. 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.
Chris says
Delicious and easy to make whether stovetop or slow cooker. We love this recipe!
Karin Thompson says
What can you use instead of cilantro, if you’re one of the people that it taste like soap?
The Chunky Chef says
You can just omit it, as nothing is going to replicate the flavor. Or you can use chopped flat leaf parsley 🙂
Angela says
This was absolutely delicious
Jana Guggisberg says
I would like to make this for a work party but I need to cook it a day ahead. What method should I use for cooking it and can I reheat it in a crockpot the day of the party?
The Chunky Chef says
I’d use the slow cooker for both cooking, and reheating 🙂
Nick says
For a quick method, I shredded chicken from a store-bought roasted chicken and put the chicken and all other ingredients in a large pot on the stove. Cooked it all for about 20 minutes. Turned out fantastic.
SID G COOK, JR. says
my daughter made this and it was wonderful loved it. I plan on making it again for me and my house.
Merri says
Can I use precooked chicken and when should I add it??
I love your recipes! ❤️
The Chunky Chef says
Thank you! <3 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 🙂
Jen says
This is the easiest and most delicious white chicken chili recipe I’ve tried. It turns out perfect and delicious every time. It has been a go-to recipe in my house for years. I often make it for parties and it never fails to get compliments. So thank you!!!
Carol says
I have made this many times. I add half a cauliflower and sometimes other veg, and use Greek yogurt instead of half and half
Nikki Lenardo says
What can you use instead of cream cheese
The Chunky Chef says
You can use sour cream, plain greek yogurt, or more half and half.
Renee LeClair says
What alternatives could you use? If you don’t want to use cream cheese and dairy? I love the recipe idea but I don’t want all the fat.
The Chunky Chef says
I’ve only tested this recipe as written, as using the reduced fat cream cheese doesn’t add too much fat, and it’s just 1/4 cup of half and half in the whole slow cooker. So I can’t say how other alternatives would work, but you could try plain greek yogurt and a lower fat dairy if you’d like to experiment.
Karla says
This recipe was a big hit at my office potluck! Highly recommend. I made the 8 hour crockpot method.
Gail says
The BEST white chicken chili I’ve ever made. Delicious!
Wendy Izenour says
Can a can of rotel be substituted for green chiles?
The Chunky Chef says
Yes, just make sure you drain it well.
Lisa Wright says
Great hearty chili
Donna says
Saw this recipe and decided to make it for the first time for a dinner party for 8 people. Everyone loved it! So thankful I doubled the recipe to have leftovers. Will definitely make it again.
Gayle says
Have made this many times as listed (except for no corn as I dont like corn). Now my husband is on a low sodium diet so I made these adjustments: no salt chicken broth, left out the salt, instead of the canned diced chilis, used a poblano chili, used fresh not frozen chicken tenders –(frozen has sodium added). Turned out great.
Gayle says
Also used low sodium beans.
Cheryl P says
Yep, this is good!!! Really good! I used thighs instead of breasts, added 1 tsp of coriander, 1 tsp of smoked paprika, a few shakes of onion and extra chili powder. My grocery store was out of cilantro (whattt??) so I didn’t get to use it. I made the mistake of thinking I could squeeze this all into my 4 quart crockpot. It was literally AT THE TOP and I had to CAREFULLY stir it at the end! I really need to invest in a 6 quart! I also used full fat block cream cheese and regular whipping cream. I will make this again for sure!
Lisa White says
Absolutely loved this! I made it just as the recipe states except I didn’t hand cilantro, corn and I used only one can of green chilis. It was still amazing!!!
Irene Morales Ward says
Amazing recipe. I made a few substitutions – boneless, skinless chicken thighs, no low sodium or low fat anything, coriander (out of cumin) a little more salt, Slap Yo Mama’s white pepper blend instead of black pepper, and cannellini beans along with northern beans. Also, I cooked it in my Dutch Oven on my stove for a couple of hours instead of a crockpot so I sautéed the onions and garlic first. The chicken shredded in the pot when I whisked the cream cheese and half and half in after it was cooked. Perfect for a cold winter evening!
denise b says
I can’t wait to make this for my bunco group, but would like to know if I can make it the day before so I don’t have as much to do the day of party.?
The Chunky Chef says
Yes, it reheats well.
Laurie says
This is so good. I changed it up a bit—left out cumin and cilantro; added more corn; and didn’t add beans until about an hour of cooking time remained.
Freezes well!