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.
Gina Millis says
Woweee! This was so good. Mine came out watery for some reason but no biggie because it was excellent. Thank you, I’ll make this often for sure.
Joyce says
Loved it!!! I made the recipe for 12 servings and it just fit in my crock pot! It’s definitely a keeper. 😋
Paloma says
Can some spiciness be removed for baby to eat without it tasting horrible haha?
The Chunky Chef says
Yes you could reduce or even omit the green chiles, and omit the cayenne, and it should be pretty mild.
Catherine says
If I doubled this recipe, would the cooking times change if I wanted to cook on high?
The Chunky Chef says
I haven’t tested doubling this recipe on HIGH, so I can’t say for certain how long it would take.
Gerri Pevril says
hOW MANY does this chili recipe serve?
The Chunky Chef says
As indicated, this serves about 6. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc 🙂
Laura M. Creen says
Absolutely delicious, my family loved it!!
Dean says
I have made this a few times for my office’s annual chili lunch. It is fantastic! One of our employees asked for the recipe (she is from Mexico and said it was great). I have switched out (one) of the bean cans for black beans (it adds a bit of visual interest and less volume of beans if that is what you prefer). Always use fresh cilantro.
Codie says
What if we want to use rotisserie chicken in place of chicken breast?
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 🙂
Kellie says
Love this recipe! If we’re adding corn starch in the crock pot, when does that step happen?
The Chunky Chef says
I would add it when you add the cream cheese and half and half.
Cindy Brady says
This recipe is delicious! So flavorful My family loves it
Lisa Hooks says
Love this recipe. It’s so yummy on a cold evening and it’s such a no fuss recipe. The flavors mingle well and it is just as good if not better the next day.
Paula says
Excellent! I used turkey and added cream instead of milk and cream cheese. I cooked on stove and served with ham and cheese sliders. I will make again and again.
Joyce says
Approximately how many servings does this chili make? Thanks!
Ashlee says
Is this recipe freezable?
The Chunky Chef says
The freeze-ability of this recipe is discussed in the post above the recipe, under the heading “freezing”.
Melissa says
I made a double batch of this delish chicken chili for a work potluck and it got rave reviews. I thought it was really good, not hurt your mouth spice but plenty of flavor with a little spice tingle on my lips. This is definitely a recipe I will use again!
Pam says
Great recipe! I made it with two cans of mild green chilies and 3/4 tsp. chili powder and omitted the cayenne. It was the perfect amount of spiciness for us! Served it with cheddar cornbread muffins!!
Sara says
I love this recipe! I make it for every chili event. I’m allergic to beans so I substitute with hominy during the last 10 minutes so they don’t get mushy.
Denise says
Everyone in my family loves it and my Bunco group requests it! Yum!
Aleesha A. says
I have someone that does not like beans so we thought about swapping it out for either Lentils or some type of noodle. Is there a specific noodle you would recommend or any changes on how to prepare it in the crockpot if we use a noodle instead of beans?
The Chunky Chef says
If you’d like to do noodles, I would recommend cooking the pasta separately, so they don’t soak up too much liquid. You could do egg noodles or any short cut of pasta.
Aleesha A. says
Thank you for the advice I will try this the next time we make this! This recipe is phenomenal!
Angeline says
COOK THIS! I’ve been making this periodically for the past few years now. It’s always great for a fall/winter meal. This recipe is always my go to! We add nacho chips, sour cream and some shredded cheese for toppings. Delicious!!
And just a tip for others: if you are in a hurry, use rotisserie chicken and you can also make the soup on the stove top. If the chicken is cooked, mix all the ingredients (except cream cheese and half & half) and let simmer for about 20 minutes, then add cream cheese and half & half and let melt/simmer for another 10-15 minutes. It’s just as yummy!
Lindsay says
Thank you for this tip! I was wondering how to do it with pre-cooked shredded chicken
G Anderson says
Delicious!!! I added a few squeezes of lime and green Taco Bell salsa. I also used chicken tenders so I wouldn’t have to buy more chicken than I needed but cut the cooking time.
Debra Prange says
I give up on trying to follow this recipe. The number of ad pop ups keeps taking me back to the top and I have to start all over again with the quantity conversion. Too many ads to make this workable.
The Chunky Chef says
Unfortunately ads are necessary for me to cover the enormous cost of operating this website and offering nearly 1,000 recipes for free. You can always click “print recipe”, and the print page doesn’t have any ads (even though I could make more by having them on there, but for the sake of user experience, I leave them turned off).