Creamy Crockpot White Chicken Chili

This creamy white chicken chili is made super easy in your slow cooker!  Creamy with plenty of spice, it’s the perfect companion on a chilly night!

There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite!  Just dump everything in your slow cooker and let it do the hard work for you!

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

We have officially entered chili season!!  Until now, our hands-down favorite has always been my healthier 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!

Ladle of crockpot chicken chili from slow cooker

Slow cooker soups are truly amazing, like my slow cooker creamy tomato soup or zuppa toscana.  I’m all about that great homemade flavor without all the effort!

The inspiration came from a combination of a previous recipe of mine, and this recipe from The Cookie Rookie.  Her website is amazing!  Originally I had planned to make this a stovetop soup, but I had this brand new slow cooker from my brother (birthday present), so I figured I’d convert it!

Bowl of white chili recipe with sour cream, avocado, tortilla strips and jalapeños

I won’t claim that this creamy white chicken chili is healthy… but I do think it’s a little healthier.  My old recipe for white chicken chili used all heavy cream to make it smooth and creamy, but this one uses reduced fat cream cheese and a splash of half and half!  I also like to forgo the shredded cheese on top and go for a small dollop of sour cream (I gotta have it!), a few jalapeno slices, some slices of healthy avocado, and some lightly salted tortilla strips.  Tons of great flavor, with a little less calories.

Bowl of slow cooker white chicken chili ready to eat with spoon

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.

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!

I’ve even seen some people having a chili bar at a party, where you whip up a big batch of this creamy white chicken chili, then set out a big variety of toppings and let your guests make it their own.

Spoon of crockpot white chicken chili with garnishes

This is one meal you definitely need to try this Fall or Winter… trust me, you deserve it!

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! | | #cornbread #homemade #jalapenocheddar #castiron #homestyle

Helpful Tools 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.

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! |

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!
4.94 from 193 votes
Print Pin comment
Prep Time: 5 mins
Cook Time: 8 hrs
Total Time: 8 hrs 5 mins
Servings: 6 servings
Calories: 155
Recipe Author The Chunky Chef


  • 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


  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey jack or Mexican cheese


  • 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.



  1.  Recipe inspired from The Cookie Rookie
Are We Friends on Pinterest?Follow me for more great recipes! The Chunky Chef!

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

Creamy Crockpot White Chicken Chili | This crockpot white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! |

Leave a Reply

Your email address will not be published. Required fields are marked *

550 comments on “Creamy Crockpot White Chicken Chili”

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

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

  3. 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?

  4. 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.

  5. 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. 

  6. 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.

  7. 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

  8. 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.

  9. 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!!

  10. 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.

  11. 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.

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

  13. Great recipe! Will definitely be making again.

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

  15. 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.

  16. 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!

  17. 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

  18. 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!!

  19. 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!!

  20. 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.

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

  22. 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. 

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

  24. 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.

  25. 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!

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

  27. 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.

  28. 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.  

  29. 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.

  30. Would this work with chicken thighs?

  31. 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!

  32. 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.

  33. 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! 

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

  35. 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.

  36. 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!

  37. 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.

  38. 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. 

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

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

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

  42. 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. 🙂

  43. 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!

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

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

  46. 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! 

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

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

  49. Can you use dry bras instead of can?

  50. 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.

  51. 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.

  52. 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!

  53. 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!

  54. 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

  55. Very good!

  56. This is recipe rocks

  57. 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.

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

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

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

  61. 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 

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

  63. How would I follow recipe for instant pot?

  64. 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?

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

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

  67. 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. 

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

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

  70. 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?

  71. 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! 

  72. 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.

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

  74. 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 

  75. 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.

    • 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.

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

  77. 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!

  78. 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!

  79. 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!

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

  81. 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.

  82. 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.

  83. 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.

  84. 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.

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

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

  87. Can I use evaporated milk?

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

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

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

  91. 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.

  92. 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.

  93. 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

  94. really, really good

  95. 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!

  96. 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!

  97. Made this chili today and it is perfect

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

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

  100. 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

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

  102. 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. 

  103. 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.

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

  105. 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.

  106. 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

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

  108. 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!

  109. 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!

  110. 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 🙂

  111. 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! 

  112. 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 !!

  113. 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.

  114. Can I use white navy beans?

  115. 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

  116. 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! 

  117. 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.  

  118. 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!

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

  120. 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!

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

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

  123. 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.

  124. 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! 

  125. 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!

  126. 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.

  127. 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.

  128. 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!🤤🤤

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

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

  131. 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!

  132. 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.

  133. 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! 

  134. 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!)

    • 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 🙂

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

  136. Can I use canned chicken? 

  137. 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.

  138. What size crockpot does this require?

  139. This is out of this world!

  140. 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!

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

  142. 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

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

  144. 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 🙂

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

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

  147. 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!! 🙂

  148. 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).

  149. 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;)

  150. How many people will this feed?

  151. 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!”

  152. 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

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

  154. 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!

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

  156. 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.

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

  158. 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.

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

  160. 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! 

  161. 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!

  162. 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!

  163. 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!

  164. Could I use ground chicken instead?

  165. 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! 

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

  167. 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.

  168. 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! 

  169. How much does this make??

  170. 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!

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

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

  173. 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!

  174. 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.

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

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

  177. Hi, this recipe sounds delicious but I’d like to leave out the half and half and cream cheese if possible. Do you have any suggestions for that? Maybe to add cream of chicken and a splash of milk or some flour? Thanks!

  178. This recipe was amazing as is!! I added a bit more half and half because, why not. I actually won my office’s chili cook-off with this!! Thank you!

  179. I’m making this tonight for dinner.  I couldn’t find canned green chilies, I used chipotle instead so we might have pink chilli .  Smells delicious; can’t wait!

  180. Can I use a chili seasoning packet since I don’t have chili powder or cayenne?

  181. OMG… I made this last night on the stove (crock pot broke) and it was soo good! Next time I will do one hot and one mild green chilli, I only did 2 medium I was afraid of the spiciness with my stepson. Everyone loved it (even the picky teens), and came back for seconds.

  182. Do you think it would be just as good with Ground chicken instead of chicken breast? I have that on hand in the freezer.

  183. Quick question. I made a recipe very similar to this years ago and it was my favorite meal ever, but it had rotel, black beans and ranch packets in it. I was thinking about staying with this recipe but adding the ranch, do you think that would taste alright? 

  184. Hi! Do you know what the calorie count is? Protein, fat, sugars? Thanks!

    • 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.

  185. I have tried the recipe the way it was written turned out great couldn’t get my kids to eat it until I added one medium russet potato and a handful of bacon to the recipe and i still have no leftovers whether it’s the modified one or with a little company the original recipe.

    I was hoping there was a way to make this in a pressure cooker instead of the crock pot for the days I don’t have that long to cook it in the slow cooker???

    • Hi Bob 🙂 I’m SO happy to hear everyone loved it, and I love the potato and bacon additions! I haven’t tested this recipe in my pressure cooker, so while I’m sure it’s possible, I don’t have exact times to share :/

    • I have made it in the crockpot and as we speak I have it going in my One Pot pressure cooker. I started out on simmer while I was adding my ingredients because I was waiting on my husband to bring home the great northern! I put mines on 45mins since soup is usually 30mins. I just want to make sure my chicken is done (thawed chicken; not frozen)

      • Hi Shawnda, how did it work for you in the pressure cooker? I am thinking about making this for dinner tomorrow and would prefer the pressure over slow cooker if this worked for you.

  186. My husband (who hates to cook) made this for dinner last night after I sent him the recipe! It was delicious, even my kids liked it! I left out the onion because I forgot to get one at the store, and it was still amazing!

  187. Can I make and freeze white chicken chili? I’d like to make it in advance, freeze and reheat at the tailgate party.

    • Since it has dairy, I’d make it up to the point where you’d add the cream cheese and half and half, but don’t add it. Cool it completely, freeze it. When you’re reheating it, go ahead and add the cream cheese and half and half 🙂

  188. My husband doesn’t like beans, do you think it’s okay to cut out the beans and add more chicken?

  189. Would you recommend freezing this?

    • Since it has dairy, I’d make it up to the point where you’d add the cream cheese and half and half, but don’t add it. Cool it completely, freeze it. When you’re reheating it, go ahead and add the cream cheese and half and half 🙂

  190. Very good recipe with all the toppings!

  191. How many does this recipe serve.  Need a quick answer. 

  192. Is there any way to make this if I dont own a slow cooker?

    • Absolutely! Saute the onion and garlic, then add everything except the cream cheese and half and half. Simmer for 20-30 minutes, or until chicken is cooked through. Remove chicken and shred, then add back to the pot. Add cream cheese and half and half, and cook for 5-10 minutes.

  193. I just made this recipe for our church lunch chili cook off. It was delicious. I doubled the recipe but added less broth. I also added 2 cans of cream of chicken soup and about a cup of shredded monterrey jack cheese. Creamy and cheesey! It’s delicious!

  194. Second time making this recipe! This time though, I’m running a bit short on time, do you think 6 hours on low in the crockpot would still be ok?

  195. Can chicken thighs be used instead of breasts

  196. I made this yesterday in my 6 1/2 quart slow cooker and the taste was even better than I was expecting! I used closer to 2 lbs of chicken and added more cumin and chili powder to compensate. I cut out the corn since I just have a weird aversion to corn added to soups and chowders. I also only used 16 oz of chicken broth. There was a lot of liquid even with reducing the broth, so I’m glad I cut out a cup. I did add some flour to the half-and-half to try to thicken it, so I imagine the leftovers will be nice and thick. I will definitely be making this often!

  197. What is the serving size? Is it 1 cup or 1 and 1/2 cups? I couldn’t find anywhere on your recipe.

  198. What size crock pot do you use? I’d like to use my 6 qt Instant Pot on slow cook function but looks like a lot of ingredients. Do you think it’ll fit or should I pull out the big crock pot? Looks delish – making tomorrow 🙂

  199. Can you freeze this? 

    • I haven’t tried, but since there’s dairy in the finished product, I would only freeze it under the following condition. Make the soup up through step 4 (soup is cooked, chicken is shredded). Cool completely and freeze. Thaw overnight in the refrigerator, and when heating up, add the cream cheese and half and half. That way the dairy isn’t negatively effected.

  200. I accidentally added the cream cheese and half and half at the beginning, was in a hurry! Hope it turns out

  201. I accidentally put the half and half and cream cheese in with everything else. I don’t have time to wait 6-7 hours on low, so I have to cook it on high. Do you think it’ll still turn out? 

    • I’ve never tested the recipe other than as written… and with cooking on high, there’s a risk the dairy could curdle. It might be okay, there’s no way to tell, especially since all slow cookers cook at different temperatures.

  202. Do you have the nutrition facts for the recipe? I saw the calorie count, but I am looking for all the facts.

    • Hi Lindsay 🙂 I don’t provide full nutritional information for my recipes, as I’m not a nutritionist and don’t want to inadvertently pass out false information. I recommend copying the ingredient list into whatever online nutrition calculator you use and trust.

    • I just put into My Fitness Pal, and mine calculated 425 calories per serving (figured 6 servings) but I used 1.75 lb chicken breast to up the protein! 

  203. I added the cream cheese and half and half with all of the other ingredients. Do you think this will still turn out? 

  204. Can you cook the chicken a bit in water before putting all the ingredients in the slow cooker? Just trying to cut down cooking time a bit, thanks! 

  205. Hi there Chef Amanda! I have been trying to make good biscuits forever – and like you said the taste was good but they just weren’t fluffy! I can’t wait to try your recipe! As I looked thru your recipes I noticed your White Chicken Chili & had to check it out. I make a version almost identical but it calls for hominy in place of the corn. I have never been a hominy fan in the past, but girl I have to tell you it is fantastic in this soup! Thanks for the recipes and the inspiration!!!

  206. How many does this original recipe serve? I need to make this for 14 people and need to know if I need to double or triple it.

  207. Made this tonight for dinner. It was so good! Only thing I changed is I put at least 2 lbs of chicken in it and a little more cream cheese and half and half. It was wonderful!

  208. I did the recipe as is but per a suggestion in the comments, I also did the whipped cream cheese and 2lbs of chicken! I also decided to do both cans of green Chile’s as medium. OMG IS THIS AWESOME! Will definitely cook again 😊

  209. So delicious! I made this for the first time for my family last night. I had everything but the chiles. After my husband ate it he said “you know, it’s really good but next time maybe add a can or two of chiles” 😁 so next time I’ll make sure I have chiles.

  210. Made this for dinner tonight and it was absolutely delicious! Didn’t make any changes, it’s perfect just as it is. Will definitely be making this again and again! Thanks for the great recipe. 🙂

  211. Turned out amazing! I changed it slightly – added two more cans of beans and used Mexicorn. Also threw in a can of cream of chicken soup (probably didn’t need it). Was a huge hit for Monday Night Football!

  212. This recipe is perfect ! I usually do one can of northern beans and one can of pinto beans instead (i just love pintos haha) And I add a little extra seasoning (I love some spice). But this soup with some Mexican cornbread is perfect! Everyone always loves it!

  213. I followed this recipe exactly as it is written and it turned out SO good. My husband and kids and I loved it! Thank you so much for this recipe. I’ve been trying to find a good white chicken chili recipe for years.

  214. Is the chicken cooked or thawed before it goes in the crock pot?

  215. Sooo good and easy too! I used a rotisserie chicken to make it even easier.  My picky eater even finished his bowl. Thanks!

  216. This chili is soooo delicious!!

  217. It’s Mid-July and here I am making this recipe and it is seriously delicious. Love it.

  218. This was absolutely delicious and so easy to prepare…you can pretty much have everything on hand at anytime (aside from the avocado). Some of us ate this over brown rice in a bowl and others turned it into a burrito! It got thumbs up all around, kids included! Seems like the leftovers will freeze well! Thank you for a great and easy recipe.
    I used non-fat half and half to save on fat and calories and it was delicious

  219. A WHOLE ONION seems like a lot. Or am I just worried? 

  220. AH MAZING! We eat this at least once every other week, no matter how hot it is outside. It is so good!!!

  221. Delicious recipe! We made a few adjustment just because we like a thick chili…

    Doubled the chicken
    Reduced the stock to 16 oz.
    Used whipped cream cheese (I just could never get the block cream cheese to fully dissolve).
    Added a little corn starch slurry at the end and let thicken for about 15 minutes.

    My husband likes his chili thick and this did the trick. We also add crumbled queso freso to the final product. This chili really sticks to your ribs and we have tons of leftover!

    Thanks for sharing.

  222. This was fantastic. I was looking for a different take on my classic chili recipe and immediately became interested in this recipe. It did not disappoint. Full of flavor and very tasty without feeling it when you step on the scale the next day. I know this was posted a long time ago but definitely wanted to comment. The only con was that there was not enough left for seconds. Everyone loved it!

  223. Can you double this recipe using the same crock pot?

  224. Great recipe

  225. Made this for dinner tonight DELICIOUS. Will definitely make this again.

  226. Made this tonight! Absolutely delicious!! Didn’t have cumin so left that out… flavors terrific!  Has a little kick but nothing too much!  Wouldn’t change a thing with recipe

  227. This recipe was SO good and super easy! Everyone loved it! 

  228. Good day
    I work as a custodian at a school and sometimes the teachers have soup buffet so one of the teachers make the white chicken chilli it was okay it was bland and i know “chilli” has some kick
    So i decided to try to make it found your recipe and followed the recipe to the T.
    wow what a kick love it thank you

  229. has anyone used ground chicken breast in this recipe ? I just bought some on sale!

  230. I made it overnight and finished up today! It is Delicious! I seasoned 3 chicken breast with all the seasonings and still added the recommended recipe amout. I also used heavy cream. I will definitely make this again!!

  231. I made this a few times pretty well keeping to the recipe, only making sure to use as many no salt added ingredients as possible, and exchanging the salt for a few shakes of garlic salt. This time I beefed up the paprika, cumin, and garlic to give a stronger flavor. I also added a little lime flavored yogurt for a tiny bit of bright tartness… it must have worked because I just won our chili cook-off at work! Thank you for coming up with such a good recipe! 

    One thing I’ve found to save a little time: the chicken does not need to be removed from the slow cooker to be shredded. It’s plenty fall-apart-y after cooking all day to just shred itself when stirred!

  232. Made this tonight for dinner. Whole family gave it a big thumbs up!  Will definitely be making this again. Thanks so much for sharing!

  233. I made the white chicken chili today and my family ate it up! My husband had seconds , which is always a happy moment for me. It was rich, it had heat, it was hearty. We put avocado on top and everyone loved it. My tummy is still warm and fuzzy. Xxx

  234. This is a family favorite! Very delicious, and has been integrated into the routine menu at our home. Love the creaminess. I have made this with both the crock pot, but also on the stove. Thank you for this recipe! 

  235. I won 1st place in a chili cook-off with this recipe. I did tweek it a little bit. I I began with one chopped purple onion 2 cans of white beans and a can of corn. Added one can of diced green chili’s and a jar of salsa verde. Then I added a can of diced tomatoes. Cubed 4 chicken breasts and sprinkled the seasonings on the top. Poured 12 oz of broth over the pot. Slow cooked all day and melted cream cheese in a pan before adding it in at the end. Topped with the cilantro, cheese, jalapeno, sour cream, and served with tortilla chips= Award winning white chili.

  236. Best White Bean Chicken Chili recipe I have tried!! Thank you for sharing!

  237. Pingback: 5 Soup Recipes for National Soup Day! - The Romanski Group

  238. I recently had lunch with my Mother at this little diner and the soup of the day was White Chicken Chili….it was absolutely delicious… I went on hunt for a recipe and this was the one I choose…it wasn’t exact but pretty darn close! Thanks

  239. We love this recipe! This is our second time making it and it is delicious. So much flavor and it’s not too haeavy. Thanks for sharing!!

  240. I can’t wait to try this tomorrow! Do you add in the whole cans of chiles? Or drain them first? Thanks!

  241. Pingback: My Favorite Crockpot Recipes - Just Me Growing Up

  242. Pingback: Favorite Crock Pot Meals | England It's Not You, It's Me

  243. Pingback: 20 Delicious Slow Cooker Recipes - Mommy is a Wino

  244. Pingback: 21 Delicious Soup Recipes for Dinner - Mommy is a Wino

  245. I see that the servings is for 6 but what is a serving size please?

  246. Omg Delic. I made it and topped with Avacado, cilantro, and cheese!! This is AMAZING!!! Thanks for sharing your recipe!!

  247. Made this tonight and was very good. I think the next time I will use heavy whipping cream instead of half and half. Topped with cheese, cilantro, and a small amount of sour cream and then topped with corn tortillas. Thank you for sharing!!

  248. This is the 5th time I’ve made this in the last 2 months! Was a big hit for 2 Christmas parties with several recipe requests. I make mine a little hotter and use frozen corn, otherwise just as written. I have 2 crockpots going now to freeze some. Think I’ll freeze some with cream cheese and milk and some without until I reheat as suggested. Love to make regular chili, Brunswick stew, and now this to have ready meals through the winter. This is my new, favorite recipe, thanks so much for sharing!!

  249. Made this chili last weekend and will definitely make it again!! Great flavor and easy to make.

  250. Pingback: 10 Cozy Slow Cooker Soups and Stews to Warm Up Cold Days - Looks Like Happy

  251. Pingback: Slow Cooker Recipes - 20 Insanely Good Recipes to Try!

  252. I pinned this recipe some ago, but came across it this COLD and snowy day here in Appalachia, plus I had everything on hand! No need to plow out for special ingredients. This soup was very good; tasty and creamy. Full disclosure: I only had 1 can of green chilies, so added 1 diced jalapeño and added about 1 cup shredded cheddar/colby blend. Really good. My husband and I are “mostly” retired, so we don’t have the time constraints facing most young families. Next time I probably won’t use slow cooker. May used shredded rotisserie chicken, as that’s usually in the freezer, cook onions & garlic, then pull the rest together in about an hour.

  253. So was a cold winter’s night and my daughter had her wisdom teeth out a week ago! This was the perfect soup! Will definitely make again as everyone liked it and it really was delicious!

  254. My first crack at white chicken chili, I always had this thought….chicken in chili???!!! But, I am sold now!! I made this tonight for dinner and cooked on stovetop rather than crockpot because I found this recipe today at work so didn’t have the chance to cook in crockpot but nevertheless it was amazing even if it was cooked on stovetop.
    I had forgotten to pick up the Half & Half so I substituted 1 Tbsp butter(melted) and 3/4cup of milk. This is DEFINITELY 🌟🌟🌟🌟🌟!! Thanks for the recipe and I would highly recommend trying it out!! I will def be saving this one!!

  255. Pingback: 20 Crockpot Dinners to Make This Week (When You Have No Time to Cook) - Blysee

  256. This was a hit with my family. Will do again !!

  257. This is so good and easy! I’m on the weight watchers freestyle program and this is only 3 points per serving. My family loved it. I used regular cream cheese but 3 oz instead of 4. Great recipe!

  258. Loved this recipe mainly because the spice level was perfect! I used mild chopped green chiles and was glad. I did read some of the comments about the thickness and used some corn starch and 8 ounces of cream cheese. It was soooo good. My husband told me to stick to this recipe always.

  259. Any idea how many ww points this would be?

  260. Instead of making this in the crock pot, could you make it in a soup pot on the stove as well? I have pre-cooked chicken in the freezer that I plan to use, so I’m thinking I could just combine all of the ingredients and cook it on the stove for an hour or so.

    • Hi Emily 🙂 Yes, you can definitely do that. I would start out by sautéing the onions in the pot, just to make sure they soften, then add the rest of the ingredients (except the half and half and cream cheese). Cook that for about 20 minutes or so, then add in the cream cheese and half and half and cook that, stirring often to mix it well, for about 10-15 minutes.

  261. This recipe is fantastic and one we have several times throughout the whole year!

  262. I don’t own a slow cooker but I really want to make this. Saw this on my Instagram and instantly wanted to try this recipe. Is there any other way to make this that does not involve a slow cooker??

    • Hi Maryam 🙂 Yes, absolutely! Essentially you’ll do it the same way, poaching the chicken in the broth ? I would do it like this:
      Add all ingredients up to, but not including, 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 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.

  263. Do you know if anyone has tried this using the Instant Pot? I was looking for recommendations on cooking times with the instant pot. Thank you! I’ll post later if I figure it out.

    • I am going to try it tonight…however I am very new to my instant pot….

      • how did the instapot version turn out? thinking of making for a crowd next weekend. I too am new to the instapot and very curious 🙂 can you share what you did / learned?

  264. Loved this recipe! The broth actually had a lot of flavor before I even added the cream cheese and half & half. It had so much flavor, I could almost cut the cream cheese and cream in half. Great easy recipe and good freeze away for later dish!

  265. I love this recipe! How much is considered a serving size? a cup, a cup and a half? I’m entering this recipe into my weight watchers recipe trackers! Hardly any points at all 🙂 Can’t wait to make it this weekend!

    Happy Holidays!

  266. Hello! Absolutely love this recipe because of how easy it is and how the simplicity doesn’t take away from the amazing flavor! ? With that being said, it is ok if I video blog using this recipe and of course let everyone know was responsible for this beautiful creation?

    • Hi Monica! I’m so glad you love the recipe 🙂 Yes, you can absolutely video blog the recipe, although I’d appreciate a link back to this post in the caption or wherever is appropriate 🙂

  267. Thank you for posting this recipe! I made this last night, and it turned out really good. I would note, like other posters, that this is more of a watery chili – if that’s not your style, I would recommend using about 1/2 to 3/4 the recommended broth. I didn’t mind personally as I do like mine a bit more on the watery side. 🙂 I did follow the recipe exactly as suggested. This only filled my crockpot about 1/2 to 3/4 the way full. I would recommend doubling the recipe.

  268. The nutrition facts say 50.3g of carbs. Is this a typo? Or is that for the entire crockpot of chili?

  269. Looks yummy!
    I am making it today?

  270. This recipe is fantastic. I added some fresh cut up tomatoes and just lived it. I will be making this often. My family and friends kept saying how delicious it is the entire time they were eating it. Soooo good

  271. Okay, we just finished dinner and I got the “This is delicious!” from my partner which is only said when she truly loves something. Then she exclaimed “winner winner white chili chicken dinner”! So trust me, that is a HUGE compliment. Anything involving corn is usually a win for her, but this was a super successful hit. I also made the skillet cornbread, more sweet without heat or cheddar, just plain corn bread. It is perfect. 23 minutes in the oven, a perfect golden brown on sides and bottom, great flavour. It is a bit “crumby” and can’t be handled much, but that’s not a problem. These 2 recipes together are a home run, for sure. This is my first time cooking with your recipes and I am now very eager to try more when I’m feeling bored with my own recipes. Thanks so much!

  272. I rarely follow recipes. I try sometimes but I just can’t make myself do it. But I decided that this one sounded so good that I would try to follow the recipe. I did pretty well. The only thing I did different was at a little more cumin, because I just really like the flavor of cumin, and I added a can of tomatoes, because I love tomatoes in chili whether it’s white chicken chili or what ever. I did not make it in the slow cooker I just did it on the stove and I used a rotisserie chicken. It was absolutely the best White chicken chili I have ever had. I save the recipe so that I can make it again which is another thing I never do. The first time I made it was about a year ago, and I just pulled it out to make again and this time I am doing it in the crockpot with raw chicken, so I’ll see which way I like it better. I absolutely love the garnishes. The crispy tortilla chips the avocado the lime in the sour cream, all of it is absolutely delicious.

  273. Sooooooo freaking good! I made it with jalapeño cheddar cornbread muffins. Will definitely make again!

  274. My hubby and I loved this recipe. I wouldn’t change a thing. Thank you chunkychef.

  275. Great recipe as written. My family enjoyed it, and it was fast to make. Thanks.

  276. This chili is delicious and easy to put together!! Followed the recipe except did not have can of hot peppers so used can of mild and two diced, fresh jalepenos. Will say the flavor profile was on point between the spicy kick, sweet corn balance and creamy, tangy broth. Was declared a winner from every member of the family so now going into the rotation. Have shared this with others too. So glad this popped up on my Pinterest feed!! Thank you!

  277. Was going to make this until I saw the sodium content. Definitely not for people on sodium restricted diets!

    • Never said it was healthy 😉 Feel free to use all reduced-sodium ingredients if that’s what you prefer

    • Not sure why you felt you had to give a low rating to a meal you NEVER cooked. Pretty sad you felt the need to do so & add your comment, when you can obviously substitute low sodium ingredients. This is a great go-to recipe that is easy, delicious, & VERY tolerant to substitutes! Have a wonderful day! ?

  278. Hi, I have this in my slow cooker right now. It smells so good. Can’t wait to try it. Thanks for the recipe.

  279. Super delicious!! Everyone in the house loved it, even the picky kids.

  280. Hi I wanted to make this tomorrow night but I don’t eat meat, has anyone tried making it without chicken, and subbing the chicken brother for vegetable broth?

  281. I had never tried white chicken chili until I tried this recipe, and I won’t be trying any others! I’ve made it half a dozen times now, and it’s alwags a hit. I just started Weight Watchers, so this was the first time I tried 1/3 less fat cream cheese and fat free half and half, but it was still excellent! One serving is 10 smart points with those changes.