Creamy Crockpot White Chicken Chili

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!

This crockpot white chicken chili is easy to make, and has just the right amount of spice to warm up your night!

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

  1. Add chicken to slow cooker
  2. Top with seasonings
  3. Add onion, garlic, beans, chiles, corn, cilantro and chicken broth
  4. Cover and cook on low for 8 hours
  5. Remove chicken to a plate and shred, then return to slow cooker
  6. Add cream cheese and half and half
  7. Cover and cook on high 15 minutes
  8. Serve and enjoy!

White chicken chili in slow cooker

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.

Bowl of white chicken chili with toppings

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.

Spoonful of creamy chicken chili

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!!

Skillet Jalapeno Cheddar Homemade Cornbread | In true homestyle fashion, this jalapeño cheddar cornbread is baked in a cast iron skillet with bacon drippings for extra flavor!  Soft inside, with a mouthwatering crunch on the outside, this cornbread is the one you've been looking for! | https://www.thechunkychef.com | #cornbread #homemade #jalapenocheddar #castiron #homestyle

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!

Slow Cooker Creamy White Chicken Chili | This creamy white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! | http://thechunkychef.com

Creamy Crockpot White Chicken Chili

This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!
4.93 from 256 votes
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Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Servings: 6 servings
Calories: 155
Recipe Author The Chunky Chef

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.
  • Stir well and serve with desired toppings.

Video

Notes

** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water.  Stir until cornstarch dissolves, then stir that mixture into the chili.  Cook until thickened to your liking.

STOVETOP DIRECTIONS

  1. Cut chicken breasts into 3 pieces each, then set aside.
  2. 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.
  3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.  Stir.
  4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  5. 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.
  6. 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

  1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  2. Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder.  Stir.
  3. Cube cream cheese and place on top of the chili.
  4. 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.**
  5. Remove the chicken breasts to a plate or bowl and shred with 2 forks.
  6. 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.
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This contest-winning crockpot white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! #chickenchili #whitechickenchili #chili #chicken #easyrecipe #dinner #comfortfood #slowcooker #crockpot

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683 comments on “Creamy Crockpot White Chicken Chili”

  1. I doubled this recipe the first time I made it for my family because of the great reviews! I have a big family and they all loved it!

  2. This recipe is great! I’ve tried several other chicken chili recipes and they were bland. This one had such a good taste. 
    I will definitely be making this again.

  3. Do you have the nutritional information for this recipe?

    • As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  4. I made this for the first time the night before my chili cook off, and I won 2nd place!!! This was a GREAT tasting chili!

  5. I followed this recipe using leftover rotisserie chicken. I layered the chicken first, seasonings, vegetables, chicken broth – stir – top with cubed ff cream cheese and cooked in IP for 10min and then vented after 4min. Perfect. I had omitted the cream intentionally but I think it could only be even more perfect with the cream. I love my DIL’s recipe for this but it is the full fat, cheese, cream, etc and is a very rich version — and I honestly didn’t miss the extra calories with the flavor this chili has. The seasonings were spot on and increments of ingredients were perfectly aligned. I love recipes that you can’t mess up and is just so easy, good and healthy comfort food! Thank you!

  6. Nice recipe, i did mine with dried beans and it came out really well.

  7. Wonderful!! 

  8. Very tasty!
    I made it on the stove top and added my cooked chicken at the very end.  I forgot cilantro and am looking forward to making this again with it!
    I made two changes- I used fire roasted corn and instead of cream cheese and half n half – I used an 8oz brick of the Greek Yogurt Cream Cheese.  Good consistency and tasty!

  9. Forgot to Add stars!

  10. I used leftover turkey from Thanksgiving to make this recipe! Turned out great.  I personally added extra garlic and chili powder, plus some hot sauce 🔥😋

  11. This chili is very good.

  12. I made this in the instapot with black beans, a poblano pepper, half a jalapeño, one Roma tomato, and a yellow bell pepper and it’s PHENOMENAL.  Garnished it with an avocado and crushed tortilla chips, and I can’t stop eating it, definitely will be one of my go-to recipes because it’s so easy to make! 

  13. Award winning chili…. I won the best chili award 1st place with this chili and I was competing against 7 other chili’s.  Omg its my new favorite chili.  Thank you so much for sharing the recipe.  It’s our of the world!! 

  14. This recipe is the best one out here! Love it.
    I added a tiny bit more cumin,chili powder, salt and sugar.
    I also used a shredded rotisserie chicken about 3cups.

  15. This chili just won me an amazon gift card at my job! We had a chili cook off and I won hands down! The chili was gone in 30 minutes! I did add cornstarch, a little extra cream cheese and shredded colby jack cheese to thicken it up to the consistency of chili. Fantastic recipe!!

  16. Made this sort of as a last minute since I had the chicken – it turned out amazing!  The whole family enjoyed something new with chicken. 🙂

  17. Made this today in my crockpot. I made it even easier by using precooked handpulled chicken from Costco. Cooked on low for about 5 hours. We’re kinda wimpy when it comes to heat so used mild green chilies. Flavor is great. Will definitely make again.

  18. This is soooo sooo soo amazing. I’ve made it 4-5 times exactly according to the recipe. Sometimes now I add a bit more spice or sub the half and half for milk, its great either way. Does anyone have a suggestion for getting the cream cheese to really incorporate? I struggle to get it smooth, I end up with lots of chunks!

    • Just made this tonight in my Instant Pot. It’s a winner! I used some shredded rotisserie chicken and did a few things to make it lower sodium. I missed putting in the cilantro, I think because I cooked in my Instant Pot and cilantro is not included in the directions for putting it together in the IP, but I don’t think we missed it. I used mild green chilis and, along with the other seasonings, the heat level was perfect! I did add a little cornstarch to make it a little thicker. Thanks for an excellent recipe. We will make it again.

    • I cooked this in my Instant Pot and the cream cheese melted perfectly. That may be because for the IP recipe you add the cream cheese before it cooks.

    • I had the same issue getting the cream cheese to mix it smooth. I am thinking the next time I will take out maybe a cup of the liquid from the soup and mix the cream cheese in with it till it is smooth and then mix it in the chili. It might work better that way…..

    • Take about 2 cups of liquid out of the crockpot and put in another bowl and whisk in the cream cheese separately and then add back to the crockpot.

    • To temper it, I removed some of the broth to a large bowl at the end to let it cool a bit and then added the half n’ half and room temp cream cheese (Cut into small pieces) and used a whisk to blend until smooth. Then added it back to the pot. Worked perfectly! 

    • Try using whipped cream cheese!

  19. I’m not a chilli fan. But, this was absolutely delish. I added red peppers & a can of tomatoes and a ton more garlic and onion. I will definitely make this again.

  20. SUPER SIMPLE!! MY FAMILY LOVED IT! I USED LEFTOVER CHICKEN BREAST I HAD GRILLED AND JUST CUT IT UP AND PUT IT IN THERE. IN ONLY USED 1 CAN OF GREEN CHILIES AND 1/2 CAN OF POBLANO CHILI PEPPERS. TOPPED WITH SOUR CREAM AND CHEESE

  21. Do you think it would be possible to replace the beans with garbanzos? We have picky eaters in the house that only like chickpeas and not other beans.

  22. Followed recipe exactly and it was amazing! A dollop of sour cream and tortilla strips were great with it.

  23. So yummy!!! I’d add more jalapeños like they suggest for a hotter kick 🙂

  24. I don’t usually rate recipes but this one is an exception. I’m a newlywed and I have made this recipe probably 16 times in the last year and a half 😬 It’s so easy and so delicious. I find myself craving it all the time. My poor husband has to just deal with it 😂 😉 Luckily he says he likes it too. Hope he doesn’t get sick of it any time soon because I am not stopping anytime soon. Thanks for an awesome recipe!!

  25. Is there a low fat substitute for the half and half?

  26. My goodness I forgot to leave a star rating!  

  27. I want to start by saying this recipe is AWESOME!  My son actually calls it Chicken Chowder.  LOL. I make a few minor adjustments with the spices, but all in all it’s fantastic!  My question though is how much is a serving size?  One cup?  I am calorie counting and it’s a nice low count but I have no idea how big a portion actually is!  Can you help?!  Thanks, again for this great recipe!  🙂

  28. I’ve made this once before and everyone loved it!! Even days after they were going on about it! IM curious tho how would one go about making it in a pressure cooker?? I bought all the ingredients to make again in my crockpot but broke the lid😬

  29. Could you make this with already cooked turkey instead? 

  30. This was delicious!! I will be making this again! 

  31. Love it

  32. I know for sure this would be a huge hit in my house!

  33. Everyone loved this at our church chili cook off, second place among twenty chilis.

  34. This is absolutely delicious. I don’t normally like chicken chili but this is perfect.  Thank you!!

  35. Another great recipe for my slow cooker! Perfect for busy nights; looking forward to warming up with this for dinner tonight!

  36. The slow cooker is the best for when you want to throw something together and leave it! This is so tasty!

  37. So creamy and tasty, definitely making this again!!

  38. This looks SO good and I’m always looking for more crockpot recipes so this is perfect!

  39. This is a great recipe! Delicious as written and no adjustments needed. Do you think I would be able t use frozen chicken breasts? I have only tried t he recipe with thawed.

  40. I need this ready by lunchtime. Can I make it the day before and put in frig overnight, just leaving last steps for morning?

  41. This is an excellent chili.  I made it and everyone raves about it including my husband who’s a picky eater.
    It has the perfect amount of seasoning.  Instead of fat free cream cheese I used regular and I used heavy whipping cream instead of half & half.  I also added 1 cup shredded cheese at the end.

  42. Can you make it on the stovetop I roasted the chicken in the oven 

  43. I made this for my family for the first time. It turned out wonderfully!  Everyone loved it even my very picky grandson. I’ll be making this much more often. Thanks for sharing.

  44. For Christmas, our family had a variety of soups instead of a traditional meal.  My contribution was this recipe with bowls of various add-ones, and it was the favorite of everyone, even the children. There was very little left. The whipping cream and cream cheese gave it the creamy texture, and the chilies added a little zing. Thank you for sharing this delicious recipe that I will make again and again. 

  45. I’ve never liked traditional red chili but this was perfect! As others have said, my only complaint is it is a little runny but some cornstarch, flour, or using less chicken broth would do the trick. I’m also someone who constantly has to up the spices for recipes I find, but your spice measurements for this chili are spot on! Thanks for sharing!

  46. Making this right now. Do you think I could substitute half and half for coconut milk?

  47. I added more chicken than called for, by about half a pound. Used regular cream cheese, and added 5 oz of it instead of the 4 oz called for. Bumped up all the spices, except for the cumin, by about 1/3. Bumped up everything! But that’s just the kind of guy I am. So good, one of the tastiest things I’ve ever made. 

  48. This is so easy & delicious! The toppings (cheese, avocado, jalapeno, and tortilla chips) are a must!

  49. I want to make this recipe today… Can I add the cream cheese and half and half all In The beginning ?

  50. I want to make this for my weekly food prep. Do you think it will freeze well?

    • I haven’t attempted it, since dairy can be finicky to try and freeze. My advice would be to freeze it BEFORE adding any dairy, then add the dairy when reheating. However, a few other readers have had success with freezing it as is, so use your best judgement 🙂

  51. What constitutes a serving? I’m making it in my crockpot right now. Thanks!

  52. This was sooo good! I’m not even a huge chili person, but this came out amazing. I added extra corn and chicken to the recipe, and I’m glad I did! I followed the recipe to a t otherwise, and it did not disappoint. Will definitely be making again! 

  53. Modified this recipe slightly for left over thanksgiving turkey (did not need so much time in slow cooker, cooked onions and added carrots (also cooked slightly ahead), everything else the same with a little extra spices. We needed a changed from the usual flavors of lefft over turkey. This was perfect. Will make again according to recipe at another time.

  54. Honey Crisp, Fuji, and Gala would be nice.

  55. This is one of our favorites! So much so that I add two cans of white beans to the cart when I’m in the bean aisle just waiting to make it again! Also a great one to bring to new moms and their families! Mmmm its cooking again as I write! Thanks for sharing!

  56. I am planning on making this for a work chili contest. I have a coworker that is gluten free due to Celiac’s. Is this chili gluten free?

    • I don’t have any experience with gluten free, so I can’t say for certain and wouldn’t want to say the wrong thing and cause your coworker problems. I would show your coworker the ingredient list and see if they think it’s gluten free, as they’d have more knowledge on the subject than I would 🙂

    • I have a son with Celiac disease and this recipe is gluten free, as long as all the spices you use are labeled as GF.

    • My daughter and granddaughter are have celiacs and sho far add long add your chicken and your broth(they make gluten free broth) are gluten free, there is nothing else in the recipe that would cause a problem. But do make sure your broth is gluten free.

  57. This was delicious-my entire family-4 kids included-ate it all up.  4 stars because it was too hot! I even cut back on the chili powder.  I will make this again, it was requested to be added to the repertoire, but put in 1/4 of the chili powder and halve the black pepper.  I also added another can of beans and used pre-grilled leftover chicken and cooked for about 4 hours on high.  I used more half in half, opting not to use cream cheese because of the added gums. Served with hot corn bread.  There will be fighting over leftovers today!

  58. This recipe was delicious. I’m going to have to make a triple batch for my hungry family next time. Thank you for sharing Denise

  59. We loved it. I make it with less chicken broth and sometimes I forget the half and half, and the cream cheese. It is so delicious both ways.

  60. First let me say we loved the flavor of this recipe. Yum! However, we were not keen on how thin this chili is. 😐 So my question is this if I want to make a thicker chili would heavy cream instead of half n half be the way to go?

  61. I found your recipe and decided that it was just perfect for my needs. I needed a crockpot meal that could be served at a football tailgate. It had to satisfy ages 4-60 so I made it with minimal cayenne and chili powder. I did offer chopped chilis and jalapeños for toppings for those who wanted it spicy 🙋‍♀️. Everyone loved this chicken chili! We even had tailgate neighbors asking for a taste (based on our reactions.) Fast forward to the day after the game….we spent much of the day driving home and had to prepare a supper when we got home. We took the little bit of leftover chili, added a couple of handfuls of fresh spinach leaves to the pot, let them wilt, and mixed them into the chili. Wow! It added a whole new level of flavor. This recipe will definitely be in our future cold evening tailgate repertoire as well as just cold nights at home. Thank you for sharing this! (And, go Clemson! 🧡💜)

  62. If I need to double the recipe will it fit in my 6qt. crockpot?

  63. This recipe looks delicious and has so many great reviews that I’m trying it out for dinner tonight. I followed the recipe exact, and with the cold front that blew in, I can’t wait to have warm chili tonight sitting next to a cozy fire. Yum!

  64. i love this chili however I have made it 2 times now, both times its been too runny. I think maybe less chicken broth so its more creamy?! Delicious flavor though regardless!

  65. I am making this for a chi cook off at work. Should I wait until tomorrow to add the cream cheese an half and half when I warm it up? 

  66. Will this work in a 4 qt crockpot?

    • It might be a tad too full for a 4 quart, so you could reduce the serving size a little bit (hover over the serving number in the recipe card and a slider will appear so you can easily adjust – and it changes the ingredient amounts as needed).

  67. What about using this recipe for the instant pot?? Love this recipe in the slow cooker but do not have time for the slow cooker setting tonight.

    • I haven’t tested this recipe in an Instant Pot myself, but a few of my readers have and commented with their directions. This comment is from Will:
      “I use a pressure cooker to make mine and on a 30 minute setting, with the exact ingredients listed here, and it comes out perfect. Just as if I cooked it for 8 slow hrs.
      Do 25 minutes to begin with and then remove the chicken, shread it (it will fall apart with a fork) and put it back in and then add the cream cheese and 1/2 & 1/2 and cook for another 5 minutes. Baaaaaam”

  68. This is my new “go to” white chicken chili recipe! Discovered the recipe a few weeks ago and have made it 4x for various reasons.  Love the recipe as is.  My only tweak is instead of shredding the chicken with forks, I cut each breast into thirds, then use my hand beater to shred.  Amazing hack. Takes one minute. 

  69. Made this recipe for the Buckeyes game yesterday and it came out great!  The only things I changed were I used two cups of frozen corn (one cup yellow and one cup white) instead of canned corn and I sautéed the onion/garlic before adding it to the crockpot.  This recipe is easy and a keeper!

  70. I’ve made this before and love it, however what is your opinion on leaving out the chicken so I can make it for my brother in-law who eats kosher? 

  71. Made this tonight and the whole family LOVED IT!!!! My new go-to cold night dish! 

  72.  I made this  for a “dinner in the park” that I am involved with for people who are either homeless or don’t have enough food. I added a bit of rice to make it more of a stew.  One of our guests said that it was the best thing he’s eaten in a long time.  I will make this again.  Thanks for the great recipe.

  73. If u r using rotisserie chicken how would u adjust cooking times and would u omit any seasoning?

  74. Eating this now. Wow!!! I finally found a white chicken chili recipe that everyone loves!!!!

  75. Thanks for sharing! I Iove this recipe, but I wonder if there is a way to make it dairy free.

  76. This is so good! It is so creamy and spicy! I love to have a white and red chili for guests!

  77. I made it exactly as written. We loved it!!! 

  78. So delish!!!.. made exactly as instructed. Everyone loved it!!

  79. I made this chili last night and it was amazing! I omitted the cayenne altogether to make it more kid friendly, and I did add 2 tbsp of cornstarch to the half and half to thicken this chili up a bit. It turned out perfectly, the whole family enjoyed it!

  80. Yummy!!! My husband doesn’t care for beans so I substituted diced potatoes (weird, I know). It’s our favorite!!!

  81. excellent chilli chicken recipe . I made it last night and my kids loved it very much. Thank you for that. I used processed cheese in hurry that night , but it was quite nice. Next time will use the Mexican cheese.

  82. My co-worker made this and won first place in our office chili cook off. Great recipe!

  83. FABULOUS!! I had everything except the green chilies but had green taco sauce and used that. We aren’t big time cilantro fans so omitted that. I also used rotisserie chicken already cooked. It came out fantastic!!
    Thank you for this fabulous chili!! I will be making this more often in the winter!

  84. I made this and it is amazing!! How long do you think it will last for in the fridge. It’s just me and a roommate so we are trying to determine whether to freeze it or eat a lot quickly.

  85. Best chili ever. I used chicken stock instead of broth and I used 1 can mild roasted green chilies and one not roasted but hot. Also, for a topping use Cotija cheese! You won’t regret the cotija!

  86. I have made this several times and my family loves it. I would like to double the recipe and wondered if you would know how long it would need to cook in the slow cooker? Thank you.

  87. Tried this for the first time for company.  It was awesome!   It seemed a bit soupy ….just like the picture. But it was a big hit!   The leftovers the next day were thicker and just as delicious.    Thank you for this recipe!

  88. I made this recipe and is VERY good! Even my children loved it! My question is……. do you have the nutrition facts? Thanks so much!

    • I’m so happy you all loved this recipe! As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  89. Delish!! I didn’t use half and half. Used a 8 oz block of cream cheese. No leftovers!

  90. I was wondering what size crockpot I will need for this recipe. I can’t wait to make it. The reviews are awesome!

  91. Can you make this recipe the day before you need it?  Would it be as good as day of, or is it fine to cook it day of but for just four hour’s?

  92. Hi there! I’ve made this before and it’s a huge hit. It’s in the crockpot as I type this! It says 6 servings, is that 1cup serving? (Trying to figure out WW points) thanks for your help. 

    • I don’t measure precise serving sizes, as I’m not a nutritionist, and don’t want to inadvertently pass along incorrect information with regards to serving sizes and nutrition. I would probably be about a cup or cup and a half, but that’s a rough estimate.

    • Did u ever figure out the WW points? That was my question for her also.

  93. Wow!  I was attending a Chili Cook-off and my daughter hates Chili.  So, I found this recipe hoping she’d love it whether I won or not. Well, what do you know, this recipe won against 11 other ‘regular’ chili’s!!  Annnd my daughter loves it too!!  Win-win :-). Thank you for posting this delicious recipe.

    Now, I had to use my Biggest pot on the stovetop, since my crockpot is out of commission.  I just followed directions and simmered on low for the same amount of time. I doubled the recipe and added extra green Chile’s as well as more of the listed spices than called for, to taste.  

    This recipe is full of flavor, so even my dairy free son enjoyed the bowl I set aside for him BEFORE adding the dairy at the end.   The cream cheese especially adds a velvety richness that I love, but in his world, he wouldn’t know the difference. 

  94. I’d like to make this for my son who has a milk allergy tomorrow – Monday.
    I was thinking of a type of roux with flour & unsweetened coconut or almond milk or chicken broth.
    Any recommendations?
    If you could email me directly – that would be great.
    I’m fine if you post this as well.

  95. This looks great! but does it really only serve 6 people? I need to feed 12 but I don’t know if it would fit in the crockpot if I double it

  96. Yummo! Super easy to make and so delish! I did make a slurry of two tablespoons cornstarch added to the half and half because the chili consistency was too soupy for my liking. Served with sliced avocado, tortilla strips and a little sour cream. A good loaf of crusty bread and a side of fresh fruit made this meal perfect for me and my guy. I don’t often find recipes that i love when I make them, but this chili is a keeper.

  97. I make this a lot and my husband and I LOVE it!! We never have leftovers – even between the two of us. I was thinking of substituting Greek yogurt for the cream cheese this time (I forgot to buy the cream cheese) – is that a potential option? Thanks for this awesome recipe!!

  98. Followed published recipe, except added more pepper and only had 16 ounces of broth and substituted the additional 8 ounces with red enchilada sauce (medium). I always add the beans to my chili the last hour to hour and half, so the beans aren’t mushy. Used great northern and black beans. Wife said it was excellent.

  99. I made this last week and it was so good. I shared it with others and a co-worker wanted the recipe. Thank you for a wonderful dish.

  100. We make this often. So GOOD and So easy

  101. Great recipe! Will definitely be making again.

  102. I made this for my quilt guild luncheon and got rave reviews! Many asked for the recipe so I gave them your website. Thanks!

  103. I have made this recipe maybe a dozen times by now. I am obsessed. I double the corn and add a bit more half n half to my liking, but otherwise, I stick to the recipe. Honestly, it’s the tastest thing I’ve ever had — not exaggerating.

  104. I made this chili at spur of the moment, and tried to use what I had on hand…..I used a can of white chili beans and a can of black beans (since that’s what I had in my pantry). I also substituted 5 ounces of jalapeno pepper in a jar, which I chopped, for the diced green chiles, and served it topped with a little shredded sharp cheddar cheese (that’s what I had on hand,) a dollop of sour cream and a couple of tortilla chips per bowl. It was very tasty!!! I will make this again, and try it just as the recipe is written!

  105. I Love creamy white chicken chili! It’s great to do it right at home. Thanks for the video and your detailed recipe guide, just follow it and everything is easy

  106. I have made this recipe about 4 or 5 times now with no changes. I get RAVE reviews from everyone! I made it for my coworkers today and had to make several copies of the recipe. It’s so full of flavor and easy to make!!

  107. Everyone (3 teen boys and my meat & potatoes husband) LOVED this. I made it as published, doubled, and added about a dozen jarred jalapeno slices when I realized I did not have enough chiles for a double recipe. They all made sure to tell me this is a keeper recipe.

    Thank you Amanda!!

  108. Can you freeze the leftovers?

    • We never have any left! I haven’t attempted it, since dairy can be finicky to try and freeze. My advice would be to freeze it BEFORE adding any dairy, then add the dairy when reheating.

  109. Delicious! Pretty much followed the recipe!! Just made mine on the spicier side. Yum!

  110. Exceptional! My family loved it and asked me to make it every night! 
    We don’t eat corn so I did skip that ingredient and I added 6 ounces of cream cheese instead of the 4oz. 
    I would suggest cutting the cream cheese into smaller chunks so it melts faster. 

  111. I don’t have cream cheese.  Do you think it will be okay with cream of chicken soup instead?

  112. My eight year old said, “I actually really love this. Please make it again.” Made some changes due to what I had on hand. Kidneys instead of great northern beans, Ro-Tel instead of green chiles. I’m sure it’s great as written, though. If you find it too soupy, mash up the beans and/or crush tortilla chips into it. Thank you SO MUCH for this recipe. I’ll be making it all the time.

  113. I made the Creamy Crockpot White Chicken Chili while on vacation in Maine.  We were with three other couples and each had one night assigned to make dinner.  We climbed a mountain on “my” day, so I was able to prepare the Chili before we left in the morning, and was ready to eat when we returned to the house after our climb!  It was delicious…perfect for a cool, active day!  I served it with with all the suggested fixings, home made cornbread muffins, tossed salad, and of course, wine!  M-mmm!

  114. Absolutely LOVE this recipe!! It’s a must try.

  115. Love this recipe. I make it almost once a month in the winter.  I’ve always used thawed chicken, but would you be able to see frozen chicken breasts? If so, would you add more time. Thanks 

    • I’ve never tested this recipe using frozen chicken breasts, so I can’t say for certain, but I think it might be a little more watery, and yes you’d need a bit more time as well.

  116. Has anyone tweaked this recipe to make it without a slow cooker? 

    • I think I did before. Just simmer everything till chicken is shredable, shred, return to pan, add the cream and cream cheese, stir till melted and incorporated. I actually almost did this today, but decided I had enough time still in the crockpot on high. 🙂

      • I never use a crockpot. I get a cooked chicken from the deli and use mainly the breast and thigh meat. I saute the onion in a little oil then add garlic for just a minute. Pour in broth then start adding the chicken, beans and spices. Let it cook about 30-45 minutes on med heat. Add more water or broth if needed then add the corn and remaining ingredients. Very good recipe. The amounts are spot on for everything.  

  117. I made this recipe exactly as it says except I added a whole bag of taco cheese at the end. It turned out great, even tasted better the second day. I will definitely keep this recipe.

  118. Would this work with chicken thighs?

  119. This has become a household fav. My husband and children love when i make this. I use mild chiles all around bc of my 4 year old who doesnt like spicy foods. Its perfect. Just got finish making a pot today. 🥰 Thank you!

  120. We make this all the time. So good with fresh avocado.

    Is there any nutritional info available?

    • So glad you love it! As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  121. Delicious and super easy! My only complaint is that it turned out a little too spicy for my liking. I did one can of spicy chiles and one mild. I think next time I’ll stick to mild. Other than that this recipe is so savory and definitely a keeper! 

  122. Are you able to add the half and half and cream cheese earlier? 

  123. Can you freeze this 

    • I haven’t tested freezing this chili, as sometimes dairy doesn’t freeze well. If you wanted to try, I would suggest freezing it before adding the dairy, and then add it when you reheat the chili.

    • I have frozen this deliciousness in individual containers and it was just as delicious as when made fresh.

  124. Made this for my tabletop game group tonight and we all loved it! I half-doubled the recipe (150%) and I’m glad I did, because even though the crock pot was full to the brim the seven of us almost finished it off. Goes great with cornbread, tortilla chips or Fritos. I also like my chili thicker so I added a bit of cornstarch slurry and it was perfect!

  125. Super easy and DELICIOUS! I have a larger slow cooker so I made a double batch. Only tweaks I made were substituting 1 can of diced tomatoes with jalapenos in place of 1 of the 2 cans of corn and 1 can of kidney & chili hot beans in place of 2 of the 4 cans of great northern beans. We don’t make anything without spice so I also added a can of diced jalapenos.

  126. This is delicious and super easy to make! Thankfully I read through the other posts cause I was trying to figure out where I went wrong as it was pretty soupy. It’s supposed to be😃. The flavors are omg good, instead of regular chili powder I used chipotle chili powder but that is my preference. Will definitely be making this again. 

  127. AMAZING RECIPE!!! So much flavor & plenty of food! We always make it, freeze half & reheat it on the stove! 

  128. Amanda, I love this soup. It is absolutely delicious. Thank you. So thick and creamy. EXCELLENT

  129. Awesome recipe! Thanks for putting it out there!

  130. Mercy…this soup was delicious!!! The only change I made was chicken thighs instead of breast and that was just a personal choice. I followed to a “T” and it turned out amazing. My guests asked me for the recipe! I also made it with jalapeno cornbread. 🙂

  131. Thanks for sharing! I made this for my office chili cook off and got first!

    I did a double. I cooked on low for 10-11 hours, doubled the ingredients but only used 32 oz of broth. I threw in one jalapeno for the heck of it but it’s hard to say if it did anything. Tasted amazing!

  132. Just to be sure — you add uncooked chicken to the Crock-Pot?

  133. Maybe entire family loved this! Including a semi-picky 11 year old.  I will definitely Ben making this again! Easy and delicious! 

  134. Made this tonight! Very good! Is it supposed to be soup-y? I didn’t add the cream but rather the whole 8oz of cream cheese. I also added some flour and corn starch bc it was so liquidy. Not sure if it was supposed to be like that or not but, all in all, it was fabulous! Thank you! 

  135. I made this last week and it was DEEEEELISH, just trying to figure out how our calorie count is so different???

  136. I made this a couple times,tweaked a little. I won a chili contest, hands down!

  137. Can you use dry bras instead of can?

  138. How spicy is this?? I’m making it now and I’m getting nervous that it may be too spicy! I used the mild chilies.

  139. What is the nutrition facts on this?

    • As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

  140. Due to some allergies I’m catering to, I cannot include the green chillies or jalapenos. I was thinking about adding potatoes to add in some more textures but do you have any suggestions to add for flavor since I’ll be leaving out those ingredients?

    • Those flavors are hard to replicate, but I think the best option would be to add some crushed red pepper or slightly increase the cayenne pepper to account for the kick of the green chilies. You can leave the jalapenos off the toppings completely with no real loss of flavor 🙂

      • So I actually just upped the black pepper to 1 tsp to give it at least a little bite, and then I added the diced potatoes for extra texture, and this chili was amazing. I was really afraid that it would be lacking because of the lack of chiles but it was so wonderful. My boyfriend actually ate the entire crockpot except for like a serving or two. He loved it and I made it again for an event the next day and he ate a lot of that too!

  141. This is an awesome recipe that’s been a huge hit every time I’ve made it. In fact, it’s so good that I seldom ever make my traditional chili recipe anymore! Thanks so much to Amanda for sharing it!

  142. What am I doing that my cream cheese stay chuncky.  My kids thought I put cottage cheese in the chili!

    • Having the cream cheese at room temperature should help with that problem.

    • I just made the chili. Wat i did was take so?e of the stock out thhe pot and put into smaller pot added cream cheese to that and whisked till smooth. P added the half and half to it and it seems gooa. I decided to do that when i read your question. So glad i saw your question

  143. Very good!

  144. This is recipe rocks

  145. I’ve never made chili before – we had a chili cook off at work, and I won first place with this recipe! I doubled the spices for a little more flavor, and cooked in some shredded cheese with the cream cheese and half and half.

  146. Any changes to the recipe if I used chicken tenderloins?

  147. I have made this several times and each time it gets better. My husband LOVES it. Super easy and incredibly tasty. Thanks!

  148. Just made this (minus oregano) and it’s amazing!

  149. Please let me know if you think I could substitute the cream cheese and half and half milk for a can of Thai organic coconut milk for a non-dairy option? Thanks 

  150. This is SUPER Delicious!!!! I’ve made this several times since finding the recipe!! Thank you so much for this Gem!!!

  151. How would I follow recipe for instant pot?

  152. I am making this now but had to double the recipe (big family) if I cook it on high how long should I cook for?

  153. What is the serving size? Wondering how many servings an 8 quart will make?

  154. I’m making this right now and it smells amazing! I think I’ll use masa flour to thicken it up a bit. 

  155. Made this for kids and adults and was loved by all. The recipe ended up a little bit runny, although that may simply be a preference thing. I blended an extra can of beans and added to the pot, then ended up discarding some of the liquid. Regardless…totally delicious. Loved the corn and creamy additions! Definitely adding to my list of chili recipes to use again. 

  156. Think I added too much broth…how can I thicken it up?

  157. Could this be made in an instant pot? If so, how long would you recommend?

  158. Thinking about making this with chorizo in addition to the chicken. Should I cook the chorizo separate and add it, or would it cook okay in the crock pot?

  159. I decided I felt like having a white chicken chili for Super Bowl Sunday. I decided on this recipe and it is a WINNER. Absolutely DELICIOUS! I did mine on the stovetop because I found the recipe a few hours before dinnertime…turned out just fine…I simmered it for a while after shredding the chicken. I highly recommend! 

  160. I am making for first time, used chicken breast on the bone & frozen sweet corn, most likely will take longer to cook. Will see how it turns out.

  161. Any suggestions on how to give this recipe a little kick in spicines?

  162. I just made this for the first time with the intention of putting it into smaller batches and freezing them to bring to my hard working daughter. After reading the reviews TO LATE  about freezing dairy I was like OMG I’ll be eating this myself for a week. Well after the first bowl I realized that would definitely not be a problem. This recipe is awesome and so easy. Thank you for a new “go to” recipe 

  163. I’m unclear as to how much chicken broth you use.
    The recipe says 24oz., but in the review/comments, I saw one that says nothing about doubling the recipe but using 48OZ. OF BROTH.
    WHAT IS THE CORRECT Amount?
    Thanks

    • The comment you’re referring to did mention that they doubled the recipe, except instead of doubling the 24 oz to be 48 oz, they used 32 oz. So for a single batch of this recipe, use the amount listed in the recipe, 24 oz.

  164. can I “double” this recipe in a 6 quart slow cooker??

  165. Made this soup a couple of weeks ago. Family loved it! Will make it again. Will double it to make more servings as well. Great w/o corn. Wonderful to come home from work and dinner almost complete. Thanks!

  166. We really liked this!  After I started making it I realized I didn’t have cream chees, so I used a little more milk and shredded some Monterey Jack cheese.  Worked fine. We’ll make it again, I’m sure!

  167. Made this twice in 2 weeks… JUST CAN’T GET ENOUGH. Tweaked a few things to spice it up and just love it…& I’m not really a chili guy. THANKS CHEF!

  168. What step should I add cornstarch to make it thicker?

  169. When this says 6 servings, is it really 6? I am trying to decide if I need to double or triple the recipe for a work event.

  170. Hello! I want to make this tonight so I won’t have time for crockpot. How would you suggest I cook using raw chicken breasts?

    • Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 30-40 minutes, or until the chili is thickened to your liking and chicken is cooked through. Remove chicken and shred, then return 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.

  171. Can this be made with dry beans? Canned beans are not a favorite here

    • I just had another reader comment that she didn’t have good luck with using dried beans, so I’m not entirely sure. I haven’t tested the recipe using anything other than the ingredients listed. I would say you could use them, but you’d want to soak them until they’re soft already before making the chili.

  172. This is really full of flavor and a great recipe! I made the mistake of using dry beans! I soaked them overnight and have been cooking them in the crock for almost 7 hrs on high and they still aren’t soft. Not sure why this happened! I’ll def use canned next time.

  173. This is the best tasting white chicken chili I’ve had yet! My family loved it. thank you!

  174. What is 1/4 cup half and half please??

  175. Can I use evaporated milk?

  176. What about adding additional vegetables such as carrots and broccoli?

  177. Tried this as stove pot and it was absolutely the best we’ve (5 of us) have ever had! Didn’t change a thing!

  178. What adjustments would I make if using already cooked chicken?

  179. This recipe is so darn delicious ! I’ve never had white chicken chili before, but my husband begged me to make it because his coworker said that white chicken chili is so good. Well, I looked for a recipe to make in the crockpot and yours looked so good, I had to try it. Let me tell you that this was so tasty that I believe that this has got to be the best one on Pinterest. I’m not even trying any other recipe. I follow the recipe exactly except for cilantro. Yuck, I hate cilantro. Thank you so much for the recipe. I’ve made this 4 times already and plan on a whole lot more. We crave it and wonderful on a cold winters day.

  180. We fixed this for last night, stuclk straight to the receipe except we did stove top and thst is the best chilli we habe aten! This will be on my menu quiet often! Thanl you so much for posting.
    Anna

  181. This was so good! I made it last night! Next time I might not use as much broth, though. I know chili isnt supposed to be thick, but I will use less next time just for my preference! I made a pan of jalapeno cornbread to go with it too

  182. really, really good

  183. Made a few adjustments because of what I had on hand – can of creamed corn instead of kernels, cream cheese with chives instead of plain, unsweetened dairy free creamer instead of half and half.  Reduced broth by about 4-6 oz per others.  Served with sour cream, shredded cheddar and crushed tortilla chips.  Perfect on a cold winter day!  Leftovers turned into chicken chili nachos the next day with melted cheese on top.  Def putting on rotation!

  184. This is, by far, my favorite White Chicken Chili recipe! It’s delicious, easy, and a favorite with my family! Thanks so much for this recipe!

  185. Made this chili today and it is perfect

  186. Made this tonight. It was delicious!  A definite keeper. 

  187. Made this tonight for my roommates and I for the snow day, and everyone loved it. Thanks for the recipe, going into the books! 

  188. Holy S*#! …  this was one of the best recipes I’ve ever had for white chicken chili!  Absolutely phenomenal!  If I could go higher than five stars I would!  

    I added about a half pound more chicken and just adjusted the spices to accomodate it… but it was definitely a family favorite.  Always love trying new chili recipes

  189. Is this safe to refrigerate and warm up the next day? Wondering because of the dairy products

  190. I have made this multiple times and it is a family favorite! I add fresh Serrano peppers to cook in and top with fresh jalapeños, avocado, cheese, and chips. Even my two year old asks for seconds. Thank you for the wonderful recipe. 

  191. Very yummy! I made it with 2 lbs of chicken to make it more macro friendly. I also used greek yogurt instead of cream cheese. Not as creamy but still yummy! Thank you for sharing this recipe.

  192. I made this, but added chili ready diced tomatoes (because I like tomatoes) 6 hours on high and it was great

  193. Hi. I mistakenly put the 1/2 & 1/2 and cream cheese at the beginning instead of waiting. Is it ruined?

    • I haven’t tested the recipe that way, but it could work out okay. It really all depends on how hot your crockpot’s “low” is. There’s a change the dairy could curdle if it’s cooks at a higher temperature.

  194. I made this for the first time today and it has been cooking for 8 hours and is still very liquidy.  How do I thicken it up?  It smells delicious and can’t wait any longer to eat it!!!

    • This chili is supposed to be a little on the thinner side, but you could add some cornstarch to a bit of water, stir it until the cornstarch dissolves and stir that mixture into the crockpot. Keep the crockpot on HIGH and stir it often.

    • I had the same problem the first time we made this..I use 16 oz of chicken stock instead of the full amount because we like it thicker

  195. Have made this multiple times and it’s always so good! 

  196. Made this and it’s amazing 😉 I’m now on a Keto diet… does anyone know how to “ketofy” this? I’m a beginner on this!

  197. Hi! Would you happen to know how I would make this an insta pot? I have made this recipe a bunch of times and love it but most of the time I always crave it and dont have any of the ingrediants to start it before work. Thanks!

  198. Help… My husband decided to ‘help’ me and added way too much chicken broth! I double the recipe but he added three containers of chicken broth!! It is way way way too soupy…. Anything ideas? I hate to waste all of this!

    • You could mash some of the beans to thicken it, add some cornstarch mixed in a bit of water, or place a colander in a big mixing bowl and pour the whole thing through it. Then add the solids back to the crockpot and add the liquid until you get to a consistency you want 🙂

  199. Thank you so much for this recipe! I absolutely love it. My family loves it and my friends all request this soup when they come over. I love to chunk up avocados and dump in my bowl (because the kiddos don’t like them that much) and my friends add a ton of cheese and dip chips into it like nachos. Anyways, thought I’d stop and thank you before I make this again tonight! 

  200. A friend made this and it is absolutely FANTASTIC. I’m seriously putting this recipe into rotation. We’re on weight watchers and this is extremely point friendly. I’m sure I’ll try using fat free cream cheese and half and half, but I doubt it’ll taste as good or be worth the few saved points. 10/10 !!

  201. Can i use dried white beans for this recipe? I am new to using dried beans and i would love to try this recipe with them

    • I haven’t tested the recipe using dried beans, so I really can’t say for certain. I would assume you could, as long as you soaked them at least overnight before using them in this recipe.

  202. Can I use white navy beans?

  203. I have made this exact recipe from you multiple times. Im wanting to do it in the instant pot. Do you know if it will work?

    • I haven’t tested it specifically, but I think a few other readers have and left comments that might have some information in them 🙂

    • I use a pressure cooker to make mine and on a 30 minute setting, with the exact ingredients listed here, and it comes out perfect. Just as if I cooked it for 8 slow hrs.

      Do 25 minutes to begin with and then remove the chicken, shread it (it will fall apart with a fork) and put it back in and then add the cream cheese and 1/2 & 1/2 and cook for another 5 minutes. Baaaaaam

  204. I made this for my family tonight and they LOVED it. I like spicy but this has a kick to it for sure. I toned it down w/ a little more cream cheese and an extra splash of the half and half. Maybe I’m a weeny but do what the recipe says because it’s A. Great and B. You can weaken the spicy-ness if it’s too hot w/ extra dairy! 

  205. I made this today and it was a huge hit!  My husband commented that he would prefer if I reduced the amount of chicken broth a little bit so I will try that next time.  The flavor is amazing and the toppings were a great addition.  I will definitely be saving this recipe to make it many more times.  

  206. It was superb! I changed a few things. All you who are watching their diet are going to die. I used one whole package of cream cheese, regular. The chili was much thicker and I preferred that. I had a group over for lunch and there was not a morsel left in their bowls! They loved it! I will do it again, with the toppings, blue chips, and avocado dip, and cornbread. I also used a rotisserie chicken from Costco. What a hit!

  207. Could I use heavy cream in stead of half and half

  208. I made this stovetop instead of crockpot following the directions listed in comments below. It took longer, closer to 80 minutes total, but my chicken was frozen and i also added veggies (zuchini, celery, bell peppers and carrots, in addition to the onion and garlic). It turned out really well and everyone loved it. Definitely a keeper!

  209. Anyone happen to know the calories per serving for this recipe?

  210. Best chili ever! I made this for my ladies bunco night and it was a hit! Everyone wants this recipe : )

  211. Have you tried freezing this?  I want to make ahead for my grandparents to keep in their freezer. Just nervous about freezing the cream cheeses and reheating it

    • I haven’t tried freezing it since dairy can be difficult to freeze, but I would make it up to the point right before adding the half and half and cream cheese. Cool and freeze, then when you’re reheating the chili, go ahead and add in the dairy products and it should be good to go 🙂

    • I make this often as it is a family favorite. It freezes fine! I reheat in a pot not the microwave.

  212. My family LOVED this and it was so easy to make! I followed the recipe exactly. I messed up and added to much broth so my family thought I made a soup! Lol! But it was delicious! I’m making again this week and hopefully measuring the broth correctly! 

  213. Thank you for sharing your recipe! Made my crockpot right now. I decide to sub Greek yogurt for the cream cheese to cut a little fat and it was still creamy and delicious.

    • How did the yogurt substitute taste? Any weirdness at all? I’m trying this out with yogurt tomorrow… Any suggestions are welcome!

  214. Made this for the 1st time & it was a success. My husband absolutely loved it. I followed the recipe almost as written. The only thing I didn’t exactly measure all of the spices as written. I will definitely make this again.

  215. How would you convert this to a stove top recipe?

    • I haven’t officially tested this, but I’m sure it will work well. Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 25-35 minutes, or until the chili is thickened to your liking. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

  216. This chili is amazing and easy to make. I seen a question asking about using chili seasoning in the packet, I used that and the seasoning in the recipe and it tastes really good. I also used extra cream cheese!🤤🤤

  217. Ground chicken or turkey is AMAZING in this recipe!

  218. I make this a lot in the winter. It is SO good!

  219. I make this and it’s great, but I add a can of Rotel tomatoes, a can of cream of mushroom soup, and the whole 8 ozs. Of cream cheese! My family loves it!

  220. Made this twice already!! This recipe is amazing! I used it for a chili contest and am making it tonight again. It was a hit with my husband. I love how quick and easy it was. I did put a tad more salt and I liked it this way.

  221. Made this last night but with a couple changes. First I used 4 big cans of Swanson’s canned chicken. Put on bottom and seasoned it like the recipe says. Using the canned chicken cut cooking time in half. And trust me, it tasted amazing! 
    Second, I omitted the corn and cilantro. 
    Third, I used 6 cans of beans. 2 of those cans I made into a paste with my food processor and dumped that in with everything. It really helped thicken things up. 
    I put it on low for 4 hours then added cream cheese/half and half, put on warm setting for 15 mins then dinner was served. 
    Best white chicken chili I’ve ever tasted! 

  222. Hi!
    This looks so good and I want to make this tomorrow night!
    Can you tell me on the spice level how spicy it is?
    I have 2 small kiddos that don’t handle a lot of spice well. Is there a way to tone down the spice after it cooks or should I cut down the amount of spices I add while cooking?
    (I can’t wait until they get old enough to appreciate the heat like their dad and I do!)
    Thanks!

    • I would say it’s about a mild/medium heat level, but there are several ways to tone down the spice. Either use 2 cans of Mild green chiles, or cut it down to one mild can. You can also omit the cayenne pepper, and definitely only use jalapenos on yours and your partner’s bowls 🙂

  223. This is so good! I’m wondering if you or anyone has try this recipe with pheasant?

  224. Can I use canned chicken? 

  225. At the beginning, do you cut up the breasts in pieces or leave them whole? Nothing was said about this, so it sounds like you put them into the crockpot whole. 8 hours on even low for skinless/boneless breast, according to my crockpot chicken experience, gives you balsa wood chicken. I cook breasts on low for 5-5 1/2 hours & they’re perfect, but I check them at 4 1/2 hours.

  226. What size crockpot does this require?

  227. This is out of this world!

  228. Made this tonight and it was delicious!!! My husband accused me of getting it from a restaurant and trying to pass it off as my own. :). Looking forward to trying some of your other recipes. Thanks for your sharing!

  229. Made this for my work chili cook off and it won!!! Very good! Thanks for the recipe!!

  230. Do you know roughly how many people this recipe will serve? Want to make this for a party soon and not sure if I should double or triple recipe. Thanks

  231. I made this chili and it was a hit with the family! Great recipe!

  232. Can you add the cream cheese and half and half and then keep it on warm for several hours or would it be better to keep it on warm and the add the cream cheese and half and half right before serving?

    • You can add the cream cheese and half and half and keep it on warm, the only reason I don’t recommend adding them at the beginning is that they can curdle during the cooking process. But warm or even low shouldn’t have any negative effect 🙂

  233. Can you use sour cream instead of cream cheese to make it creamy?

  234. Can I make this without the half and half? I really don’t want to make a grocery store run. 

  235. Hello!! I def made this before and it was delicious! So thanks!

    But, I have a question this time..
    I am using chicken tenderloins instead of breasts (still a little over 1lb) How would this vary as far as time? Considering that the tenders are much thinner.

    Thank you!! 🙂

  236. If doubling this recipe, would it still cook in 8 hours on low?

    • I haven’t specifically tested it, but I think you might need to add an hour or so to the cook time. Unless you have a really large crockpot, you might want to cook it in two separate crockpots (in which case, the original 8 hours on low would be fine).

  237. ive made this several times a true testament to how good this chili is because i rarely repeat very many recipes;) making it for supper tonight but im using bone in skin on chicken breasts i know not as healthy but its what i had. i also added some rotel tomatoes with green chilies… delicious just as written though! iv gotten so many compliments on this! i never review but i wanted to say thanks for a great recipe! this coming from a recipe snob (i usually make a lot of the food network chefs recipes) i definitely need to try some more of your recipes you know what your doing;)

  238. How many people will this feed?

  239. Hi. I’ve made this before in the crock pot, but now I have an instant pot and would like to try making it that way. How would I do so? 

    • I haven’t officially tested it, but another reader commented about their experience using the instant pot, so I’ll post what she wrote. “I made this in my instant pot yesterday and it is amazing – thank you! One of the best soups I’ve ever had! I sautéed the onions, added the spices, then the broth, chilies, and chicken (I doubled the chicken). Covered and set to pressure cook for 12 minutes, natural release for 10 minutes. Take the chicken out to shred. I doubled the cream cheese, beans, and corn and stirred those in. When I put the chicken back in I also needed to add a cup or two more of broth. Perfection!”

  240. I want to make this but my husband is picky and doesn’t like cilantro or green chili’s .. any suggestions? I might just purée them and see if he notices 

    • You can add parsley instead of cilantro, but as far as the green chiles are concerned, I’m not sure what a good substitute would be. Does he like jalapeno? You could use some jalapeno in place of the chiles if he likes it.

    • We make it without either of those and love it! (I’m picky too haha) no substitute needed

  241. Excellent!  And so easy to dump in the crockpot and hours later have an excellent meal. 

  242. This is one of the greatest crockpot recipes ever!  Made this twice–once for my family (2 teens) and once for a church dinner–rave reviews all around. Nothing beats putting this together when leaving home at 7am and returning at 3:30 with dinner ready!

  243. This is very watery and more like a soup. How can you thicken the sauce?

  244. Amazing Recipe!! Won 1st place in our work Chili Cook off!😍 I doubled the recipe, but you won’t need to double the broth. I probably added 32 oz of broth. Added extra cayenne for some heat. I also used three cans of green chilies and one serrano pepper seeded. A few friends have made, and really loved it, thank you for sharing.

  245. I absolutely love this recipe.  It’s easy and simply delicious. I’ve made it twice in one week.

  246. How can I make this without the crockpot? I have cooked rotisserie chicken I’m using and not enough time for the crockpot.

    • I haven’t officially tested this, but I’m sure it will work well. Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in (substituting a few cups of shredded rotisserie chicken for the raw chicken breasts). Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 25-35 minutes, or until the chili is thickened to your liking. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

  247. Best white chili I’ve ever had or made!

  248. Just won my neighborhood’s chili cook off with this recipe! Stuck to the recipe; Doubled all of it except I used 32 oz chicken broth instead of 48 oz. Perfect! Would definitely make again! 

  249. My fiance & I work really weird times. If I were to cook it on low for 15 hours (basically enough time for one of us to go to work and the other to get home) do you think that be okay? At the end of the 15 hours we would shred the chicken & cook on high for 15 minutes. Since it is chicken, it makes me nervous.

    • I’ve never tried to cook chicken that long before… so I’m not sure if it would have an off texture or not. You could always make it as directed on a weekend, or your day off, then reheat it when each of you is home. Leftovers of this recipe are wonderful 🙂

    • Michaela, you could buy a roasted chicken, shred it and add it to your crockpot later then you don’t have to worry about the chicken texture being off. Or you could make this when you guys are in bed and cook on low overnight and be ready in the morning….good luck!

  250. Any ideas if this will freeze okay?

    • I haven’t tried it, because I’ve had bad luck with freezing soups with dairy in them.

    • I did freeze some of this in individual, 1 serve containers for food prep lunches. It held up very well in the freezer. I did use them up within a month, so not sure about long term freezing? Hope this helps. This is hands down my new favorite soup!

  251. This recipe is delicious!! I did change a few things thing though. First I doubled everything. Second I did not use half and half, I substituted it for a couple spoonful’s of low fat sour cream. I also used the lowest of fat cream cheese I could find. I did not put in cilantro or corn. I substituted the corn for hominy. I also used the cheaper “grocery store” branded items instead of name brand. I cooked it low and slow for 8 hours in my crock pot, took the chicken out to shred (it basically shredded itself) and put it back in the pot and added the cream cheese. Perfect!

  252. Could I use ground chicken instead?

  253. This recipe tastes amazing! So easy! Definitely make this! I made it with your jalapeño skillet cornbread recipe which was also amazing! My husband loved them both! 

  254. I’m not a cook, so this is a stupid question, but do I put frozen chicken in? or thawed?

  255. I won the church Chili Cookoff tonight with your recipe! Thanks! It was delicious. I did swap out the raw chicken with a rotisserie chicken which added a little more flavor to the chicken. I’d use a bit less broth next time also as I like it thicker. But it won! Thanks!

    • Did you double up t serve a large amount of people? I have an office chili cook-off for about 20 people. I just wanted to make sure this could make enough for a couple people. I have a large Crock pot.

  256. This was my first time ever making or eating chicken chili and I must say this recipe was absolutely delicious. I was unsure all day of how it would turn out, but myself as well as my hubby and children were very pleased. The only thing I did differently was added an extra can of beans. Will definitely be making again! 

  257. How much does this make??

  258. I made this in my instant pot yesterday and it is amazing – thank you! One of the best soups I’ve ever had! I sautéed the onions, added the spices, then the broth, chilies, and chicken (I doubled the chicken).  Covered and set to pressure cook for 12 minutes, natural release for 10 minutes. Take the chicken out to shred. I doubled the cream cheese, beans, and corn and stirred those in. I also added a cup of frozen chopped kale.  When I put the chicken back in I also needed to add a cup or two more of broth.  Perfection!

  259. I made this today and it was delicious. My husband really liked it. How do you think it’ll reheat? 

  260. If you double this recipe, could it all fit in a 7 quart crockpot? 

  261. I want to try this, but no one in my family likes beans. what if I leave them out? would that be OK?? Maybe I’ll add extra chicken?

    • I’ve never tested the recipe that way, but I think it would be okay. I’d add some extra chicken though.

    • You could pulse the beans lightly in a food processor before adding or use an immersion blender (at the end or with the chicken broth before adding it to the crockpot if you don’t want to blend everything) to break them down – this way your family might not even notice they’re in there! I do this with regular chili to sneak in foods my family doesn’t like the texture of, works like a charm!

  262. Absolutely delicious. Followed recipe but w/ a few liberties of my own:
    – added a serrano pepper to spice it up a little more, held back the chili powder
    – added crispy bacon (chopped) toward the end
    – used one can of great northwestern beans, one can of white pinto

    Have fun with this recipe! But i highly recommend.

  263. I am finishing this up now. It taste great, but seems a little thin. Is there anything I can add to thicken it?

  264. I made this recipe exactly as written. Delicious!!