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!


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!


  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


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


  • 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.


This recipe is great to make ahead of time, and reheats very well!


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.


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


  • 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!
4.9 from 324 votes
Prep Time 5 mins
Cook Time 8 hrs
Total Time 8 hrs 5 mins
Servings 6 servings
Calories 155


  • 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.



** 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.


  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.


  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.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!


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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Recipe Rating

853 comments on “Creamy Crockpot White Chicken Chili”

  1. Won a chili cook off with this recipe! I added ~6oz oc cream cheese and some Trader Joe’s chili lime seasoning! SO GOOD! Thank you! 

  2. I made this for dinner tonight and my family loved it. Thanks for posting it.

  3. If I want to double the recipe, should I add any time to the cooking? Can’t wait to try this!!

  4. I made this tonight and it’s delicious!  I doubled it intending to freeze half but I missed the step about freezing before adding the half and half and cream cheese. Can I still freeze it? Thx!

  5. I’ve made this recipe many times and love it so much! I’ve only done it in a crockpot once and it was a long time ago. I’m doubling the recipe for a Halloween night shift for my coworkers. I couldn’t find what size of crockpot you use and just wanted to make sure I’m taking a big enough pot. Any thoughts? Thanks! 

    • So happy to hear that you love this chili! I usually use my 6 quart slow cooker for this recipe, so you might want to make sure you have an 8 quart that will likely be pretty full, or 2 6 quart slow cookers 🙂

  6. Want to cook this in a couple of days, I have 32 oz of dry Great Northern beans, how do I sub these in? Do I soak them overnight? I’d like to make only half the bag of beans

  7. I made this last year and plan to again. Better than a white chicken chili I used to make for years.
    I like to blend half of Great Northern beans in a food processor. It gives the creamy texture more naturally in my opinion.
    Used ghost pepper cheese instead of cream cheese to add some heat.
    Used canned mix (corn/chiles/tomatoes) for simplicity.
    May consider adding rice at end.

  8. Oh my goodness, so good! Definitely in the regular rotation.

    The only change I made was to use regular green peppers from my garden, along with hatch pepper flakes to add a bit of heat. I used the Instant Pot version but am confident either the stovetop or Crock Pot would be equally yummy.

  9. Delicious! My family loved it. We made it tonight which happens to be our first snowy night this year and it was perfect. Thank you.

  10. Currently making double the recipe for the first time and plan on freezing some. Why couldn’t you add the cream cheese and half and half and then separate and freeze? Does the dairy do weird things in the freezer?

  11. The most amazing White Chicken Chili recipe ever! Definitely a keeper!! (The only thing I added was a seeded jalapeno.) Thank you for sharing. 🙂

  12. Sounds yummy . My daughters family loves. Alias my husband hates beans. Thinking if substituting with rice. If I do would you still put in at the beginnIng like the beans? 

    • I wouldn’t add it at the beginning or the rice would just disintegrate. Since I haven’t tested adding rice to this recipe, I can’t speak to the exact amount of time it needs to be in there. So I would cook the rice separately.

  13. I am making this as we speak. It smells delicious!!! Only thing i changed was the chicken, i used turkey instead because what i thought was some rotisserie chicken i froze from last year was actually turkey. So here goes nothin!! I will post a review after. Dinner!

  14. This was delicious 😋 I made it stove top because I didn’t plan ahead for it. I followed the recipe with the exception of cooking the chicken with the onion, garlic and spices first. Used heavy whipping cream vs milk because I had some on hand and love it in soups. Added Hatch chili and made homemade tortilla strips  finished with a dollop of sour cream. 

  15. Today will be my third time making this recipe in the past month! It is DELICIOUS. The only adjustment I’ve made is using half a cup of lactose free milk in lieu of the cream cheese and half/half due to lactose sensitivity. Otherwise, i make it to the recipe. Will continue making this again and again! 

  16. Love it! It’s become my go-to white chili recipe. Thanks!

  17. Prepared as directed. Absolutely delicious and even better the next day.

  18. If I would use ground chicken instead how many pounds would I need?

  19. I always use the 32 oz boxes of broth.  I double the recipe so I can freeze some.  We like it without the cream cheese and 1/2 and 1/2.  YUMMMMMMY

  20. Love white chicken chili, but when i make it, the cream cheese doesn’t mix well so there are chunks of cream cheese floating & it doesn’t look good. Are there any tricks so that this won’t happen?

    • Make sure the cream cheese is well softened. You could even heat it up for a bit in the microwave. You could also add the softened cream cheese to a bowl and add about 2 cups of the hot broth from the chili to that bowl. Whisk until smooth, then stir that into the chili.

  21. Is it ok to use frozen chicken?

  22. This was amazing!! I used the stovetop method and used ground chicken but followed the recipe as written. A huge hit in my house. Will make this again 😋

  23. Can someone please help? I was so excited to try this recipe after reading it online and after seeing the reviews. I just now assembled everything and put it in the crockpot. However, I accidentally added 32 ounces instead of 24 ounces of chicken broth! Should I add more spices? Add more cream cheese at the end to thicken? I’m worried if I try and scoop out the 8 ounces of liquid I will lose the spices and compromise the taste. Thanks!!

    • I would make it as written, then taste it at the end and see if you think it needs more spice or not. For thickening it, 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.

  24. Can you substitute the cream cheese for Greek yogurt or the half and half with coconut  milk? 

  25. I’ve made this recipe several times now and I love it just as much now as I did the first time. I use the instant pot version, and I add a couple of cans of diced tomatos and I  use the whole box of chicken broth which is 32 ounces instead of 24, also I add 8 ounces of cream cheese instead of four,  just because I like it extra creamy. I also double the cumin because I really like the flavor of cumin.  Does a great recipe and it makes a lot so quite off and I will freeze some and I also package some up and take it to Neighbors who absolutely love it as well.

  26. If I had known how incredibly delish this recipe was, I would have made a double batch from the get-go. It’s a good thing it’s so easy to make ❤

  27. Would like to try this recipe. It says it serves 6. How much per serving?

  28. My family loved this recipe! I do have a question though, is it possible to freeze this chili after making it?

  29. I made this according to stovetop instructions in a medium stock pot and it was sooo good. I doubled the chili powder, cumin, and cayenne that it called for as we like the extra spice. So yummy!!😋

  30. I’m very picky when it comes to beans. Do you think it would be okay to swap out for black beans?

  31. Do you know all the nutritional info on this recipe besides just the calories? Thanks!

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

    • My hub loves this recipe and said “look, it’s keto friendly too”. He’s not keto. I ran the ingredients and came up with: Calories – 526, Protein – 52g, Fat – 12g, Net Carbs 109g, Fiber 33g,
      I’ll make it for him and the rest of the tribe but I’ll have to admire from a distance!

  32. Can I make this on the stove in a pot? 

  33. Amazing chili!!! I loved it, however QUESTION, I hope you see this in time lol. I am am making it at my boyfriends house and he only has a small crockpot.. like ones made for college kids. I probably have a couple inches left without the cream cheese and the ending stuff.. will it cook the same?! I’m hoping it will!

  34. This is now one of my favorite dishes. I cooked it once, for the first time,about a month ago and it was phenomenal. Fixed this again for dinner tonight and it’s even better. I’m from the south so I just eyeball the amount of spices. After shredding chicken I toss in some more salt, pepper, and chili powder. Turned out even better the second time. 

  35. Could the chicken be cubed before cooking?

  36. I’ve made lots of different recipes of white bean chicken chili over the years. This is the Absolute Best and easiest ever! I used canned cannellini beans instead of Great Northern because that is what I had. We love it!!!!!!! YUM!

  37. A favorite! Been making this couple years and shared with many. 

  38. This was absolutely delicious! Was nervous about adding two cans of chiles because my kids normally throw their noses up at anything green but I went with the recipe and I’m so happy I did! 👍🏻👍🏻

  39. I know this was posted originally long before Jan 2020 because I’ve been making this recipe for at least a couple years now. This is HANDS down my favorite chili and most popular dish among family and friends. I also modified it so i could make it in the Instant Pot but instead of adding the cream cheese while its pressure cooking I take out the chicken and shred it then switch the instant pot to soup and integrate the cream cheese and half and half.

    I have two small family gathers this weekend (two different sides of the family) and both requested that I bring “my” white chicken chili. SO good. SO easy. LOVE.

  40. This is the best white chicken chili we have ever had! I have made it several times, it’s amazing the way it is. However, I tried it once with adding a packet of ranch seasoning and it was even more amazing. Thank you for sharing!

  41. The video shows adding chicken broth before cooking, but the recipe does not. Can you please clarify for me so I don’t mess it up. 

  42. Can I cook it on low for 11 hours?

    • I think the chicken would be way too overcooked if it was cooked for that long, but if you have one of the slow cookers that will automatically switch to warm after the inputted cooking time, then that would work.

  43. Great recipe however I love lots of flavour in my chilli so I had to keep adding more chilli powder and cumin. I also added another 4oz cream cheese. It’s really good but lacks flavour for my palate. I would make it again for sure but would add a ton more spices fr the start and maybe 3/4th of the chicken broth. I feel whenever I use a lot of chicken broth, it blands the taste. 

  44. How long would this recipe cook in an electric pressure cooker?

  45. Do we know the carb/fat/protein nutrients per serving?

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

  46. The absolute BEST white chicken chili recipe EVER!!! We have made this several times! Always a hit! Thank you!

  47. Do you know what the serving size is? 1 cup?

  48. WOW! This is soooo good!!! I followed the slow cooker recipe exactly and I was surprised at just how delicious this dish was. I will definitely be adding this to my list of slow cooker hits!

  49. We have made this twice. It is absolutely amazing! We will be making it again tomorrow night! A wonderfully easy recipe. Thank you!

  50. I made this but when i added the cream cheese it didn’t fully melt and it ended up in small chunks that were impossible to fish out or melt. So, i would recommend making sure your cream cheese is beyond softened like sit it out hours before you plan to make this. And maybe heat up the cream cheese as well.

  51. Stumbled upon the recipe and it looked so good I decided to give it a try! Had to make some adjustments for things I didn’t have on hand but it turned out perfect! 

  52. I love white chicken chili. I only wish the rest of my family did. I’ll have to make a batch and freeze some.

  53. I made it on the stovetop. It was super easy, fast and so ridiculously awesome I need to make double the batch next time its almost already gone

  54. Hello! I forgot to add low sodium broth would this be a problem? I added regular chicken broth not low sodium 

  55. This is such a great recipe, I make it about 2-4 times per month for my husband and I! There’s some in my crockpot cooking now as I type this!
    Per previous comments, I added way less broth-just 6oz. and I don’t add any half and half. We like our chili chunky and thick and this does the trick. We add sliced jalapeños, sour cream, and/or guacamole on top for an amazing meal! I can’t get enough!

  56. I made this a couple of days ago for my son and me. I have a very tender mouth so I used one can of mild chilies and didn’t add all of the spice in the recipe. My son added tobasco to his. The corn was a delicious touch too. I had just cut some off the cob and cooked it down getting ready to freeze it the next day. The freshness and sweetness it added was really nice! We both loved it!

  57. Hi! This looks great and can’t wait to try it. Just wondering it says 6 servings per recipe  but how much is one serving? 

  58. Is the nutritional information per serving or the whole meal? Its a favorite in our house!!!! Thanks for sharing:)

  59. So GOOD! love your tips for spicy levels, using dairy and the toppings. Used our 6qt. CrockPot and turned out amazing.

  60. My husband and son love this recipe. I’ve made it in the crockpot and in a pressure cooker. Great either way. Thanks for the recipe!

  61. This is one of our favorites!! Turns out delicious every time, we love avocado, tortilla chips and sour cream on it. Even my picky toddlers love it. Thank you so much for a great recipe!

  62. Delicious recipe! It was a big hit with our family of 12 at a recent get together. Even the grandchildren went back to fill their bowls the second and third time.

  63. I have made this a few times now and my family LOVES it! I do agree it’s not really thick like a chili so we call it chicken chowder! 🙂 I have made a few minor tweaks and it’s now a family favorite! I also serve with cornbread and double the recipe. My boys eat almost the entire batch in one meal! Thanks so much for sharing!

  64. This was delicious and I made it exactly as written! I forgot to add the toppings though:(. I will add them when I eat as leftovers.

  65. Is this gluten free?  Or is there a way to make it that way?  Thank you.

    • As written, I don’t believe it’s gluten-free. However, I’m definitely not an expert on gluten-free (no one here has celiac disease), but I think as long as you don’t use tortilla strips, make sure to rinse the beans well, and be careful about which chicken broth and green chiles you use (I think some brands can actually contain gluten), you should be good to go 🙂

  66. I love this recipe and have made it multiple times. It’s more like a soup though, not a thick hearty chili, so be prepared for that. Super yummy, but definitely soup. I add Rotel lime cilantro tomatoes, a red bell pepper and an extra can of beans in a chili sauce. I’m sure the extra liquid is why it’s like soup but it’s great that way for us. 

  67. This beats anything I’ve ever made in my crockpot!!! I add twice the chicken it calls for and it doesn’t matter if it’s white or dark, it’s still amazing! I even add a little cornstarch to a bit of water and stir it in to thicken it a bit. Mine is always a bit runny without it. The blend of all the spices together fill my home with the best perfume! And my husband, who rarely comments on a meal, looked at me and said, “This is really good!” I nearly fell off my chair!!!! : )

  68. I found  this during Corona meltdown and have made it several times! Everyone who has eaten it and everyone  I’ve shared it with, loves it! It is excellent!
    I do the stovetop method and use rotisserie chicken. 

  69. OMG!!! This was/is delicious ! I have never had a white chicken chili that I actually liked. This chili is fantastic! Flavorful with a wee bit of a kick and filling. I made a few changes though , like I used a can of hot Rotel instead of green chilies because that is all I had on hand . I added one can of black beans with a little of the sauce they came in and since I only had a white onion that is what I used in place of the yellow one. Other than that I followed the recipe to a “T”. The next time I make this though I plan on adding a little more chicken because I like more meat in my chili . I also took the advice of another poster and mixed the cream cheese with 2 cups of the hot chili until smooth then I added in the half and half with 2TBLS. cornstarch for thickening before adding it all to the chili to Other than that this was absolutely perfect !! thank you so much!!

  70. Do you think I can use cream corn instead of whole kernel corn ?

  71. Can this be used with chicken thighs? If so, please advise on cook time in IP. Thanks!

  72. This is a favorite and in regular rotation at our house, especially in fall/winter. But it’s 115 F here right now and I’m still making for dinner tonight!! 

  73. I found this recipe to be very satisfying and would rate it excellent. I did change some things that I think makes it even better. I used a roasted chicken from Costco and chopped it up into bite size pieces. I also used my own chicken bone broth rather than store bought and cooked dried northern beans from scratch. I cooked the one onion in the beans and the 2 cloves of garlic as well in the beans. I also seasoned the beans with some salt pork. I only used one 4oz can of chilies and one 7 oz. can of niblet corn. All the spices were the same. Because all my ingredients were already cooked I used a stove top cooking methods rather than the 8 hr. crock pot recipe. I did leave out the half and half because after adding the cream cheese at the end it was rich and thick enough for me. Cream would have made it over the top rich, but that’s my taste. Served with a side of corn bread and dinner is served.

  74. This is *The Best white chicken chili I’ve ever had, and I can’t remember the last time I made a recipe that didn’t need adjustment / help. SO easy and spot on!
    Thank you!!!!!

  75. I should have read the comments before I made this. The taste was very delicious, exactly what I was wanting! But it did turn out more like soup than that thick chili consistency I was expecting. I did add corn starch but it didn’t seem to help. Other people said they used less broth so I will definitely be making it again with this adjustment.

  76. Delicious recipe! Followed it pretty much as is except that I only used about 8-10 oz of chicken broth since 24 oz just seemed an awful lot to me for chili. I figured I would just add more half and half at the end if more moisture was needed but I didn’t have to. It was the perfect chili consistency. I will definitely make this again. Thank you for posting. 

  77. I made this exact recipe for my boyfriend and it was AMAZING. I thickened with the smallest amount of corn starch but it probably didn’t even do anything…. wasn’t needed. Topped with cheddar cheese and sliced green onions for crunch and it was to die for. Highly recommend!

  78. Turned out quite nicely. The liquids do all the work by adding a punch to the chicken.

    • This was delicious. I modified slightly on the amount of chicken stock but this recipe was so good. Topped with sour cream and green onions. 

  79. Am I able to dump all the ingredients into the bowl of my slow cooker the night before and refrigerate it And then cook it the next morning or will it mess with the texture of stuff?

    • I don’t think it would effect the texture, but you may have to add some extra cook time, since your insert and the food will be cold to start with. I’d use a thermometer to make sure the chicken gets to 165°F internal temperature.

  80. Love this recipe ! Question, I know it says this feeds 6, what is the portion size? 

  81. My husband LOVES this recipe! I didn’t use a crockpot just cooked the chicken, shredded then added all the other ingredients. Delicious!

  82. I have made this recipe numerous times and everyone loves it! I always save time by boiling my chicken and shredding it then adding it with all of the ingredients into the crockpot. I add elbow macaroni at the end to make it a little more filling and use Mexican blend shredded cheese. 

  83. Can I use chipotle chili pepper powder & cayenne pepper powder mix ?
    And could I just use chipotle chili powder if so how much?
    I’m making this today .
    Also I’m cooking it in oven before hand wondering if I could keep it warm in oven through afternoon til dinner time ?

    • It’s a very forgiving recipe, so I think you’d be okay with either of those two spices. If using just chipotle chili powder, use the same amount as the regular chili powder. Yes you can keep it warm 🙂

  84. Forgot to drain and rinse beans.. will this affect this recipe much?

  85. Can anybody tell me if this recipe can be canned?

  86. I enjoyed this recipe tasted great and fulfilling easy to follow and during this time at home i needed something different i didn’t put the jalapeno on all of it family don’t receive hot stuff well

  87. My friends call dibs on leftovers when I make this! Perfect!!!!!

  88. Planning on cooking this tonight, but am wondering if you include the liquid from the cans of chiles, or if you drain them first? I am assuming “yes” since the recipe indicates that the beans and corn should be drained, but does not indicate so for the chiles. Thank you.

    • Yes I usually include the juices, but you can do whichever you prefer 🙂

    • Hello! Can you please advise the setting and time if I’m using frozen chicken breasts? Also, about how many I would use for the recipe proportions?

      • Hi there 🙂 I’ve not tested this recipe using frozen chicken before, so I can’t say with any certainty. I’ve also always followed the USDA recommendations to not use frozen meat in a slow cooker, as it can potentially spent too much time at an unsafe temperature.

      • I make this regularly w frozen chicken breasts in the Instant Pot! Do everything the same, just up the pressure cooking time to 30 minutes. I wouldn’t recommend cooking frozen chicken in a slow cooker.

    • Absolutely love this recipe!  I made it before reading the comments and found out it is a bit thinner than a typical chili consistency. No biggie, mixes a couple spoons of corn starch and a bit of water to thicken and it was perfect! The only other change I made to the recipe was only using one can of chilies. Other than that was fabulous as written! Thank you for my new favorite meal!

  89. This was easy and delicious! I paired it with your jalapeno cheddar cornbread and it was a hit 🙂

  90. best white chicken chili ever

  91. What size crock pot do you recommend using? I have a 1.5 qt crock pot that I like to use because it’s just me. 

  92. It’s was ok but it was more of a soup consistency than chili

    • I always end up thickening mine by mixing some of the liquid with cornstarch until I get the consistency I want. 

  93. Is it possible to sub heavy whipping cream for half and half 

  94. Okayyyy!!! This is hands down the best chili I have ever had and probably the best thing I’ve ever made in my entire life! I’ve had this link saved for over a year and finally made it today! Wow! The only thing I changed was I used 16oz of cream cheese like some of the other reviews did and added a tiny bit more cayenne, chili pepper and salt to taste. This is going to be my new go to for sure.
    Thank youuuuu!!! 

  95. Wow! LOVED IT. When I told my husband I was making this chili, he said he was not a big fan of chicken chili but after he tasted this, he was very impressed and told me to make it again any time. Thank you!

  96. :ove it. Has become a staple in my house.

  97. Awesome. I can’t stop making it.

  98. I can’t do super spicy, so I changed it a bit- removed the chiles and the cayenne, then added mushrooms and spinach for preference. Great recipe, tastes fantastic.

  99. Add another champion trophy to this recipe! Won first place out of 16 chilis! The best part? Second and third place were the two rival diners in town!!
    I always use fresh jalapeno instead of chilis and add some fiesta shredded cheese in at the end as well. Season to taste.
    Thank you for the great recipe!

  100. I changed the recipe a bit.  I used three chicken breasts, 8 oz of cream cheese.  I added more of the spices and some hot sauce.  Next time I make this I would use 32 oz of broth instead of 24 oz.  very tasty!

    • I’m making this now using 3 chicken breasts, 8 oz cream cheese, and 32 oz broth – and subbing 1 can Ro*Tel for the green chilies – so I’m looking forward to trying it tonight!

  101. Definitely a winner, literally just won my work’s chili cook off today with this recipe!

  102. Where’s the nutrition facts on this 

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

  103. This is awesome!!! So good when cooking for a crowd. Thanks so much.

  104. Always my go to! So good!

  105. Wow, I made this for a Christmas party with my girlfriends!! They all went back for seconds!!
    There are alot of ingredients but worth the effort. Enjoy!!

  106. So I choose this receipt because so many people said they won their work chili cook off and guess what… I WON MY WORK CHILI COOL OFF! This recipe was a huge hit!! Definitely recommend !! I Used my instapot and my crock pot to make this chili. I sautéd my onions and garlic in butter in my Instapot, then cooked two chicken breast with all the seasoning and chicken broth in with the onions and garlic for 20 min. I shredded the chicken in the insta pot then add the chicken mixture  to my crockpot. Added more broth, the beans, chili’s, corn, cilantro and more seasonings and then cooked that over night. The next morning I tempered some cream cheese (you HAVE to temper it or it will chunk ), added that with my cream and bam! AWARD WINNING CHILI! 

  107. Family and I loved. Made exact to recipe,  And I never do that.  Daughter added crushed red pepper to hers, and husband added red hot.  I added nothing.  Made this first time last week.  Made a double batch today.  

  108. 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!

  109. 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.

  110. 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.

  111. 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!

  112. 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!

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

  114. Wonderful!! 

  115. 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!

  116. Forgot to Add stars!

  117. 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 🔥😋

  118. This chili is very good.

  119. 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! 

  120. 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!! 

  121. 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.

  122. 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!!

  123. 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. 🙂

  124. 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.

  125. 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!

  126. 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.


  128. 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.

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

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

  131. 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!!

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

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

  134. 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!  🙂

  135. 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😬

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

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

  138. Love it

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

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

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

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

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

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

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

  146. 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.

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

  148. 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.

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

  150. 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.

  151. 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. 

  152. 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!

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

  154. 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. 

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

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

  157. 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 🙂

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

  159. 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! 

  160. 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.

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

  162. 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!

  163. 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.

  164. 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!

  165. 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

  166. 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.

  167. 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?

  168. 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! 🧡💜)

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

    • I think it would be too full if it was doubled in a 6 quart.

      • I was able to make 1.5X the recipe in my 6 quart instant pot. At the top of the recipe there is a slide for different amounts of servings. I just changed that to 9 servings instead of six and was able to print off the recipe with perfect ingredients for 9 servings.

  170. 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!

  171. 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!

  172. 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? 

  173. 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).

  174. 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”

  175. 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. 

  176. 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!

  177. 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? 

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

  179.  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.

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

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

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

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

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

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

  186. 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!

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

    • Thanks for sharing. I love this recipe, but my family won’t eat beans. Now everyone is happy!

      • My family has a bunch of Keto dieters and they do not do beans. I made this same recipe with radishes boiled in chicken broth then drained (so the red does not dye the rest of the chili). So good…I was hesitant but gave it a try…won a chili cook off!

    • I’d like to use potatoes also. Do you need to adjust anything else to accommodate them?

  188. 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.

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

  190. 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!

  191. 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.

  192. 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!

  193. 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.

  194. 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!

  195. 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.

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

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

  198. 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?

  199. 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.

  200. 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. 

  201. 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.

  202. 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

  203. 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.

  204. 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!!

  205. 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.

  206. 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.

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

  208. Great recipe! Will definitely be making again.

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

  210. 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.

  211. 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!

  212. 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

  213. 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!!

  214. 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!!

  215. 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.

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

  217. 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. 

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

  219. 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.

  220. 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!

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

  222. 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.

  223. 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.  

  224. 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.

  225. Would this work with chicken thighs?

  226. 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!

  227. 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.

  228. 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! 

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

  230. 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.

  231. 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!

  232. 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.

  233. 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. 

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

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

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

  237. 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. 🙂

  238. 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!

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

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

  241. 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! 

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

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

  244. Can you use dry bras instead of can?

  245. 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.

  246. 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.

  247. 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!

  248. 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!

  249. 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

  250. Very good!

  251. This is recipe rocks

  252. 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.

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

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

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

  256. 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 

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