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.
Holly says
Love this recipe! I make with extra broth and add a bag of cauliflower rice at the end- serve with sour cream, cilantro, and a squeeze of lime
Trista says
This is one of our favorites. It is definitely on our rotation.
Mary Ann Carrier says
Thank you, Amanda, an easy enough recipe and very tasty, my family enjoyed this new meal! Looking forward to leftovers.
Jeremy G says
Wow! Way to barely use the recipe. You “sub” 2 packs low sodium mild taco seasoning for what?? The cumin, chili powder, cayenne and oregano? You double the cream cheese and half’n half and then add 1/2 cup ranch dressing… Congratulations Gordon, you’ve made a soupy dip. I’m not saying it doesn’t taste good – but I wouldn’t call it chili.
Clara says
I doubled the cream cheese and add shredded Monterey Jack cheese to help thicken it up! It was delicious!
Gordon Tofte says
I use a 6 qt. Slow cooker add a can of fire roasted diced tomatoes a can of black beans drained and rinsed a can of sliced black olives 16 Oz chicken broth a can of cream of chicken soup a 14 Oz. Can of green enchilada sauce double the cream cheese and half and half along with half cup butter milk ranch dressing. I sub 2 packs low sodium mild taco seasoning stir and mix well 6 hours on low. It’s the best chili ever.
Marie says
Everyone LOVED this!!!!! Especially me (the picky eater)
Jordan says
I make this dish often for myself and my fiancée. He doesn’t like traditional chilli but eats seconds every time I make this! I also love adding in some chopped up green bell pepper as well for a little more flavour! I also add more cumin/chilli powder. As for the people who say it comes out too watery, just double or even triple the amount of corn starch you use, depending on how thick you like it 😊
Janice says
I think this recipe is delicious, but I have to agree with the person who says it comes out too watery. I often read to use cornstarch and flour as thickeners in a slow cooker, but my experience is that these thickeners do not work in a slow cooker, or if they do, it must take a very long time.
So my way of thickening this chili is to mix 1 and 1/2 tablespoons of cornstarch with an equal amount of chicken broth, move the entire thing into a large stovetop pot, add the cornstarch/chicken broth, and then bring it to a high boil on the stovetop.
This small inconvenience makes me dock one star, but overall this white chicken chili has a really good flavor, and I’ve made it more than once.
Sara says
Next time instead, put 1/2 can of beans DRAINED into blender or processor till smooth add back in to thicken! Easy peasy!
Sean says
Way too watery. Added 8oz of cream cheese and more corn starch. Didn’t use cilantro as we don’t like it. Added diced zucchini and served over rice. Came out delish.
Marni Hojara says
So Yummy !!!! My family LOVED it! I will definitely make this again !
Nikki says
This was delicious! I suggest only using 2.5 cups of chicken broth and I puree some of the cannellini beans prior to adding them to the crockpot so the soup is thicker and creamier. So good!
Abbey says
Absolutely love this recipe. Have cooked it for a group get together and it was a big hit. Plan on making it again today!
D says
We use whatever peppers or beans we have on hand and it turns out great every time!
Kristeen Nesbitt says
I’ve made the recipe before. My husband said it would better as an enchilada filler. We shall see. Lol
Hailey Hagemann says
MY FAVORITE
JoAnn says
I made this, and my husband and sons want it all the time. Best chili we’ve ever eaten. Thank you for the recipe.
NanAB says
Absolutely amazing recipe! I make it as directed and it’s perfect every time. I’ve made at least 5 times already and shared recipe with many people. Thank you!
Lydia says
Sooo good! Just made today and it’s delicious!!!
Lydia says
Hey I’m trying to make this now but it’s already late in the day is there a way to cut it to 4 hours? And turn it on high?? Thanks!
The Chunky Chef says
It can be cooked on high if you’re in a hurry 🙂
Lisa Merritt says
Delish meal. Hearty meal for the whole family.
Wendyyahoo.com says
We love this recipe! We love spice and this chili is delicious.