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!
4.5 from 617 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!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4


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

1,000 comments on “Creamy Crockpot White Chicken Chili”

  1. This was so easy and great! As mentioned in another comment, I used 1 can of Rotel as a substitute, as my store was out of the cans of green chilis. I used about a 1/4 C. to 1/3 C. or so of the chopped cilantro. Thank you for a great recipe and including all the extra tips!

  2. This sounds so good, I plan to make this weekend. However, I’m not sure with the instructions if the chicken should be thawed or if it’s ok to add frozen chicken? What is your recommendation?

    • The USDA doesn’t recommend adding frozen meats to a crockpot, since the slow rise to temperature means the meat is kept at in the “danger zone” for too long, allowing bacteria to grow. I always add thawed chicken to this.

  3. I’m about to make this but am shocked it calls for 24 oz of chicken broth! No way my crockpot can hold that! Do I have to cut everything else in half if I cut the broth in half?

  4. This recipe turned out amazing! I have been cooking for my boyfriend for 3 years and he said this was his favorite meal that I have ever made him! Will definitely be making again!

  5. The chili was great! Can you name the spices you used please? We were a little confused. Super easy, delicious and nutritious.

  6. I cannot find green chilies anywhere is there anything you would recommend to substitute?

  7. I’m curious as to why you cook whole chicken pieces, then shred. Why not chop the chicken first before cooking? Well, I guess shredded chicken is different than chopped chicken. Is that the only reason?

    • Since this recipe cooks all day in the crockpot, chopping the chicken up before hand just isn’t necessary. We prefer the texture of shredded chicken in our chili, and I wanted this recipe to be low on prep work, which makes just adding the whole chicken breasts much easier.

  8. Is there any way you can substitute the canned beans with dry beans? If so, what would be the ratio since dry beans expand when cooking?

    • I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if using dried beans would work well. I did have another reader write in that she tried it and didn’t have great results, so my guess is it would need some adjustments, but I can’t speak to what they would be.

  9. I am going to try this in the instant pot. What should I increase the time to if my chicken is frozen? Thanks!

  10. This was super easy to make, I used cubbed low sodium chicken from the deli, I also pre cooked bacon and chopped it up before adding.  Turned out awesome, like really really awesome!!  🙂

  11. My first time tasting and making white meat chili and I am sold. I’ve nothing to compare it to but I do know it’s very delicious. I did not change anything. My sister loved it as well. I will be making it again. 

  12. I love your recipes. But, please do not use weight as an measurement amount!
    Example: 2 pounds of chicken breast. How much chicken breast is that if we do not have
    scales! Please just say 2 medium chicken breasts, or 1 large chicken breast, etc.


    • I’m glad you enjoy them! I use weight amounts, because saying 2 chicken breasts can be detrimental since breasts can vary from 3 – 12oz. Generally, packages of chicken breasts will state the weight on them, and if you’re getting chicken from a butcher, you can specify the exact weight you need 🙂

  13. This is my absolutely, hands down, favorite white chili. It’s on the menu every two weeks! Thank you for sharing. 

  14. I made this. It’s delicious!!! I added an extra can of chiles to make it a little spicier. I’d use a little more chicken and less broth next time. The nutrition info on the recipe is way off though. When I entered it in to a recipe builder, I got 375 cals; 44g carbs; 34g protein; and still 6g fat (I also used half fat free cream cheese cause I was trying to get rid of it. I would maybe also use a little more cc next time)

    • Glad you enjoyed it! The calorie count per serving is included in the recipe card as a courtesy, and is calculated automatically through the recipe card. Nothing is perfect 🙂

    • I’ve made white chicken chili before but not this recipe. It is slightly different and I am looking forward to trying it out. Does anyone know if it is gluten free? If not, any suggestions as to variations to make it gluten free? I’m wanting to also make it for a friend that is gluten free. Thanks!

  15. What is the serving size? I see it says 6 servings but is that like 1 cup of chili per serving?

  16. I used dry beans which i soaked overnight, but they were still somewhat firm after 9 hours in the slow cooker.the chicken shredded beautifully, but wjat might i have done wrong?

  17. So I made the mistake of adding the half and half at the beginning of the cook time. Im cooking it on low for 8 hours. Any idea if the recipe will still be safe to eat and taste good? I forgot that I was supposed to wait to add that at the end until it was too late. 🙁 Wondering if anyone else has done the same thing with good results…

    • Dairy can possibly curdle during the slow cooking process, but it doesn’t always happen (since all slow cookers cook at different temperatures). If it looks curdled, I wouldn’t eat it, but it might be okay, I just can’t say for certain without looking at it.

  18. Sauce was too thin.  Flavor was not horrible but kinda meh tbh.  

    • I’m sorry you didn’t have a good experience with this recipe. I’m surprised, as so many other readers have loved it! Did you notice where I mentioned how to thicken the chili to your liking?

  19. I’ve made this three times it is so good even made a crock pot full for my sons roommates it was a hit!  I don’t try to thicken the sauce and I use mild chili’s so not too much heat. Top with Colby jack cheese and have some vegetable ritz crackers nearby!

  20. I am planning on making this for dinner tonight but the day got ahead of me 🙁 Is there any way I can speed up the cooking process if I don’t quite have 8 hrs? Maybe cut the chicken smaller? Would like to haver it done in 5 or 6 hours. Thank you!

    • I’ve not tried it myself, but I think cutting the breasts into a couple of pieces should work. I’ve also got stovetop instructions listed right below the recipe 🙂

    • I always use a whole rotisserie chicken Shredded before putting into crock pot.  I like better than just the breasts, and it cooks quicker.  Insta pot recipe works well too but I prefer crockpot. 

  21. Loved this recipe!! What is the nutrition information for this recipe? 

    • Glad you enjoyed it! The calorie count per serving is included in the recipe card as a courtesy, but as I’m not a nutritionist, I don’t provide full nutritional information for recipes since I wouldn’t want to potentially and unknowingly pass along incorrect information.

  22. In my crock pot now, forgot to buy the half and half! Do you think milk and maybe some sour cream might be okay? Can’t wait to try!

  23. That was awesome! TQ

  24. Love this recipe! Have made it multiple times and its always a hit.

    Question though- I am making this for New Years eve for a group of 12 and will be doubling it. Does that change the cook time as well? I am doing it in a crock pot

    • So happy you love this recipe! If you’re doubling it, you may want to cook it in two crockpots, as unless you have a huge crockpot, it may not all fit. If cooking it in two crockpots, keep the cook time the same, but if you do have a large enough crockpot, I would add an additional hour or so 🙂

  25. This was delicious!! I also did one can of hot green chiles which gave the soup a nice boost in flavor.

  26. I’ve been searching for this recipe for ten years!  It tastes exactly like 400 Beach’s in St. Pete and I have tried so many other recipes. This is it and it was easy!  Thank you, thank you, thank you!

  27. I made this for a potluck at work, was a big hit and everyone asked for the recipe. I excluded the beans, only because I’m not a fan of beans in general, but it’s still so good, I’ve made it a few times and everyone always asks for more. Leftovers, even better! My tech said the only thing that would’ve made it better, is if was colder outside.

  28. This recipe is so tasty!! It has become one of my go to favorites. Thank you so much for sharing this with us!!

  29. Made this tonight, it was great! I like my chili a bit thicker and wonder if not draining/rinsing the beans would thicken it up next time???

  30. Absolutely delicious and so easy! I will most definitely make this again and add it to my meal rotation. 

  31. Made this last night, so good. So much good flavor. I did do one hot and one mild chilies like you said. It was a bit spicy but delish. I did do this on the stove. Made chips to go with it. Thank you for this!

  32. Made this tonight for dinner and for lunch the next few days and WOW. So good and so easy. I accidentally used 8 oz of cream cheese because I’m tired and wasn’t paying attention 🤦‍♀️ but it was very good still and I didn’t make any other changes. Cant wait to make it correctly next time 😂 

  33. I have made this in the crockpot and the Instant Pot and we absolutely love it! It is so flavorful and delicious! Thank you for the awesome recipe!

  34. Hi 
    Can I freeze for meal prep. Wasn’t sure with cream chz and half and half
    Thank u

    • I froze it without the cream cheese and cream. Then reheated and added them at the end of reheating. Had it tonight for for dinner and it was great. 

  35. This soup is amazing.  Perfect – didn’t add any extra spice.  I usually do to everything i make. 
    Thank u

  36. Great recipe! I’ve made this many times using the canned chills. Since we had a great crop of poblanos and jalapenos this summer (I froze some) I’ve made it using those. (If it’s not spicy enough, I put a little bit of chopped jalapenos I also mix the cream cheese and half and half together before adding to the soup.. That way it just melts into the soup.

  37. This is absolutely delicious but the calorie count is way off! I just did the math and it is actually 363 calories per serving. Which is a HUGE difference, especially for people keeping track. 

    • Glad you enjoyed the recipe! I’m not a nutritionist, nor do I claim to be, and the calorie count listed is an estimate. It’s automatically calculated via the recipe plugin program. If keeping track of calories is important to you, you’ll want to do you own calculations, especially when calorie count on ingredient can vary quite a bit depending on what brand is used.

  38. This is a great recipe. I made it on the stovetop, but I bought a roasted chicken at my grocery store and used it. It worked great. I also used frozen corn and added more broth. About to make it again today. . .

  39. Hi,
    Can I use whole milk in place of half and half, which I forgot to buy? Also can I add the cream cheese and milk a few hours before I serve?

    • Yes, you can substitute whole milk for the half and half. If you’ll be keeping the chili on the warm setting for those few hours, then yes, but if you’re continuing to cook, then I’d wait.

  40. Oh! I forgot to ask…..Should I put the cream cheese and half & half in tonight or when I reheat it for the chili cook off tomorrow?? Thanks!!

      • Thanks!! UPDATE!! This chili is AMAZING!!! The store I went to was all out of cans of just green chiles so instead I used ROTEL tomatoes and chiles….One mild and one with habaneros! Yum! We also made the skillet cornbread but for some reason that turned out a little dry. Suggestions?? My fiance made the cornbread. He is a pretty good cook. Was still good with butter on it though!! I can’t wait to try some more of your recipes!

  41. Hi! I’m making this right now for a chili cook off tomorrow! Unfortunately it’s going to end up being more pink than white I think because the store I went to was out of green chiles so I got cans of tomatoes with green chiles!! 🙂 I hope it still turns out ok. It smells great so far!!! I’ll update with a rating as soon as I taste it!!!

  42. This white chicken chili is so delicious! My husband asks for it all the time! Thank you for the great and easy recipe!

  43. Made this in the instant pot and it’s so yummy! Just the right amount of heat and very creamy!  My families new chicken chili. 

  44. If I only have one can of the northern beans, what can I sub in as a second type of bean?

  45. I don’t like chicken so can I add shrimp to this?

  46. Any thoughts on how this would work with ground chicken?


  47. Hi! Any advice on how to cook in a crock pot with dry navy beans and no chicken? Great recipe thank you!!

    • As this recipe was developed with canned beans, I don’t know exactly how to change things for using dried beans. I’m sure it could be done, but without testing and retesting it myself, I can’t tell you cook times with any certainty. I would make sure the dried beans are soaked overnight before using them though. If you try it, I’d love to know how it turns out!

  48. I have made this a few times in the past and my husband,who hates beans, loves it! I smoked a turkey for Thanksgiving this year and was wondering if I could use already cooked turkey in this? Will I need to cook it for less time? I really like the smokey flavor of the turkey and want to use up as much of it as possible before it goes bad.

    • I’m so happy you guys like the recipe 🙂 I think leftover turkey would be amazing in this chili! I would cook it on the stovetop, since you don’t have to cook the protein (there are stovetop directions in the recipe notes section), but if you wanted to still do the crockpot, I’d try 3-4 hours, just to get all the flavors really combined.

  49. Great recipe. We loved it. Didn’t alter the recipe and it was delicious. I made the on the stovetop version., such a nice change from ordinary chili …
    Thank you for sharing
    Really Really Good !!

  50. i’ve made this a million times and love it! do you think i could sub in red onion?

  51. My husband enjoyed this recipe. I tasted tasted the broth (I’m vegetarian so I didn’t eat it).  It had good flavor but I felt like it was missing acid. Have you tried adding lime juice?

  52. I was considering making this for an event where the slow cooker will be plugged in for a few hours as we serve folks. Do you think this will be okay? I do this will chili and my gumbo, but with the cream cheese and half and half, I wanted to make sure. Thank you and can’t wait to try this!

  53. Checking for understanding, if I use the crockpot add the cream cheese at the end after coming but if I use the instant pot- add the cream cheese in the beginning before cooking the chicken? 

  54. I followed the Instant Pot directions.  Step 3 has you add the cream cheese before cooking and Step 6 refers to stirring everything together to melt the cream cheese, after cooking. I added mine at step 3.  It was a little off but the family still ate it all (said broth had an odd flavor – thought it was the oregano, I think it was the cream cheese). Will make again and add the cream cheese last!!

  55. Is it okay to use chicken breast tenders?!

  56. OMG! Made this recipe today as it is written & AHHHHMAZING! I did too taste test before adding the cream cheese & half & half ….oh yeah! I’m definitely adding it to my Sunday cooking rotation with & with out them both. I’m also going to experiment with fat free half & half just to cut the calories a little… although it might not make it as creamy.

    Thank you so much for sharing!

  57. Loved this! And it got the seal of approval from my son, who is a picky eater. He actually used the word “phenomenal.” I make Trisha Yearwood’s tortilla soup, which is a favorite of mine. This tasted very similar, BUT…had a LOT less calories. That recipe calls for 4 cups of half and half. And this was easier to make. The only changes I made were 1) adding chopped fresh jalapenos in place of one can of diced green chiles (I only happened to have one) 2) I used ancho chipotle chili powder and 3) after adding the cornstarch slurry, I turned the Instant Pot on saute to help the thickening process along. I love that you include instructions for the Instant Pot. Can’t wait to try more of your recipes!

  58. What if I accidentally added the cream cheese in the beginning? Should I take it out? 

    • I don’t advise adding the cream cheese in the beginning, as dairy products can potentially curdle if cooked at too high of a temperature, and all slow cookers cook at different temperatures.

  59. Excellent! Love this slow cooker recipe! I didn’t use the half and half and just garnished with  a dollop of cream cheese when I served it. 
    Had to use navy beans because the store was out of the great northern. Turned out ok! 
    This is going to be one of my regular recipes! 

  60. Absolutely delicious! My family loved it. I’ll be making it again next week!

  61. Very good. My first time with white chili as I’ve always been more of the master of “traditional” chili. I followed the recipe except I didn’t have canned chilis so I used 1 fresh jalepeno, Fresno and poblano pepper in addition to the cayenne and a few squirts of habanero hot sauce( I like it hot!). I used Whole Foods frozen fire roasted corn Ans can’t decide if I liked that or not. The chili had a smoky flavor especially w poblano. 

    After I shredded chicken, I went through with a potato masher to break up some of the bean. 

    I think my mistake was making a cream based Zappa Toscanini and eating that 2 days before this. I should spread the cream based soups out lol. Will make again. Great recipe thx

  62. Really good but disappointed the calorie count is so inaccurate. Actual calories are actually double.

  63. If I double this in the crockpot do I need to adjust the time?

    • When doubling, make sure you have a very large slow cooker or it may not all fit. I usually use two 6 quart slow cookers when doubling. I’d also add about an hour to the cook time (if cooking all in one slow cooker).

  64. Very delicious!

  65. Incredibly delicious! Can I freeze the leftovers?

  66. If I use 2 pounds of chicken how much broth should I use? Can’t wait to try it!

    • If you’re doubling the chicken, you’ll need to double all the other ingredients, otherwise it won’t taste the same. Also, make sure you have a very large slow cooker or it may not fit.

  67. This was perfect! I made it exactly like the recipe says..but my crockpot runs hot so only needed abt 4 hrs on low and it was done. The only thing I did different: instead of cream cheese I added 5 oz of BOURSIN cheese. This is my secret ingredient to replace cream cheese. Thank you so much! 

  68. This is delish! I added a can of Rotel for a little extra pizazz and I ate so much I was full as a tick! Will definitely make again! 

  69. Can I use buttermilk in place of half and half

  70. Soooooo good! I made this for my family, it was so easy
    and delicious. We topped the chili with some Monterey Jack cheese, oyster crackers & jalapeños. I will definitely be making this again. 

  71. Such a delicious chili. I’ve made this twice so far, once in the crockpot and tonight on the stovetop with corn and black beans (due to COVID, forgot white beans in grocery delivery), and it was so great both times! It really is the perfect blend of spices, and it can be made with fresh or jarred jalapenos. The questions about leftovers and freezing are just puzzling to me because we barely had enough leftovers to put a small bowl in the fridge, and $10 says my husband will eat that tomorrow. Thank you!!

  72. Hi,
    Thank you for the recipe! My boyfriend and I absolutely love it! I am wondering if taking away the beans would change the flavor at all. I love the flavor, but the beans were a little much for me. Thank you, again!

    • I hear you, I’m not a huge “bean person” myself… I don’t think it would change the flavor much, but the texture would be different. Maybe use just 1 can of beans and an extra chicken breast?

  73. I made this exactly as written and it turned out beautifully. My four kids aged 1 through 9 all loved it. It had the perfect combination of heat and cream to balance it out. I added some shredded mexican blend cheese and a small dallop of sour cream but that wasn’t even necessary. I will definitely be making this again. Thanks for the great recipe!

  74. My favorite soup! Sooo good I had to force myself to stop eating. I made the recipe exact except that I used boneless skinless chicken thighs. I usually need to add a lot more seasonings to soups than the recipe calls for but this right on -perfect! Thank you!

  75. I made this and added 1/2 cup jalapeño juice (doesn’t make it hot just adds a different flavor) and used green chili and tomato from Aldi and it was fantastic. Definitely recommend!

  76. I’ve made this twice, the first time for a chili cook-off and won! Very good recipe…

  77. I am trying this weekend with Turkey. Do you think 2 cans black-eyed peas would work to substitute great northern beans?

  78. My favorite fall/winter dish of all time. In fact, I make it once or twice each month! It’s honestly just so delicious and we don’t get tired of it. I make it as described, except I add an additional can of corn because #Iowa girl here! We also skip the toppings. No reason really, its just so good as is! I will never make another white chili again — this one is IT.

  79. Trust me on this one — Add about a teaspoon of hot sauce to your bowl and stir. It took this to the next level. AMAZING recipe!

  80. My first visit to your website & I hit a homerun for dinner tonight with this recipe!! It was soooo good & thoroughly enjoyed by everyone at the table!! The hurricane was blowing outside but everything was warm & tasty inside!! Can’t wait to see what other “jewels” you have on your website. Must say a very special “thank you” for making the recipe easy to follow with ingredients that I’ve heard of & were easy to find at my local grocery store! You’ve made me a believer that I can put a nice meal on the table for everyone to enjoy!! A great moral booster!!

  81. This was just gross and lacked flavor. It was so bland. Our family had to scrap this straight into the trash. I guess making it in a crockpot was just a bad idea. We don’t usually like many crockpot meals. Maybe it would be much better on the stovetop but didn’t have time for that on this day. Tried doctoring it up with Jalapeños, sour cream, cheese, avocado and a little cilantro but it still lacked flavor. It was still so bland. I can only speak for the crockpot cooking method for this recipe but from our experience it was not good. So much wasted food and toppings. 

    • I’m sorry you didn’t enjoy this recipe! I’m surprised you found it bland, as hundreds of other reviewers have loved it’s flavor. We do all have different tastes however, and I wish you the best of luck with future recipes.

    • Maybe you guys have covid because this recipe is anything but bland 😉

    • What an absolutely unnecessarily rude review. Here, let me help you a bit: “We made this recipe but it just wasn’t for us. It didn’t have as much seasoning as our family likes.”  There, fixed your review. 

      On another note, this is in my crockpot right now. It’s a snowy day and I have been craving this! Delicious!!

  82. Made it. Loved it. Will save and repeat. I made a few changes and add in based on my preferences and your recommendations. I added black beans, 2 tablespoons of canned jalopenos, and extra broth; I left out the cilantro. a

  83. Great recipe! To make chili thicker you can also puree 1/2 cup of the white beans with a little chicken stock then add to chili and it will thicken just beautifully!!

  84. So I made this dish tonight it is yummy I didn’t cook it as long though being that I pre cooked my chicken I also added some hot sausage and I used a can of chillies and tomato mix I also used a little red Chile pepper flakes instead of cayenne pepper  I also added bag seasoning soup mix from Walmart it’s just frozen peppers and celery I believe and onions and I white corn and cream corn.  Lol I made it my own for the most part.

  85. I made this chili today! I put all the spices in but omitted the green chilies as our family doesn’t eat those. I also used rotisserie chicken and it turned out great!

  86. Made this tonight and everyone gave it a thumbs up!! Everyone also requested the recipe.  So glad to have found this website and recipes.

  87. I have made this a few times and love it . 
    I have some rotisserie chicken that I want to use that is frozen. I think I have three cups of shredded chicken .  Is that enough for the recipe ?
    Also since the chicken is already cooked when do I add it ? From the beginning ? Thanks , would like to make this tomorrow 11/1/20. 

    • So glad you love it! Yes, 2-3 cups of shredded chicken should be good for this recipe. Since the chicken is already cooked, I’d cook the soup for 6 hours on low and add the chicken about 2/3 of the way through.

  88. Have you ever had anyone try cooking this on the Big Green Egg? I’m a new owner, but was thinking of trying it on there, and was curious about cooking time.

    • I haven’t tried it myself, or heard from any other readers who have… but maybe some other readers will chime in 🙂

    • Is it ok to add the half and half and cream cheese in the beginning with all the other ingredients if we are cooking on high for 3-4 hours?

    • I was kind of thinking the same thing. I will likely make the recipe completely as is first and then go from there. (It is a huge pet peve of mine when people take recipes from someone on the internet change it all up on the first try and then comment on the recipe- especially negative comments – well you didnt make the recipe!! haha anyhow…) This looks like a great recipe without any changes, but I have just been pondering it.

      What I was thinking about doing was roasting the chicken on the egg at 400 with a very basic rub. When the chicken was done, take the platesetter out and roast some poblanos and maybe some jalapenos to use in place of the canned chilis. That is what I am thinking right now.

  89. Followed the recipe exactly and it was amazing. Will be making this again for sure.

  90. I want to make this with already shredded rotisserie chicken breast. How long would you suggest I cook? 

  91. 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! 

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

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

  94. 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!

  95. 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 🙂

  96. 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

  97. 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.

  98. 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.

  99. 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.

  100. 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?

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

  102. 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.

  103. 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!

  104. 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. 

  105. 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! 

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

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

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

  109. 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

  110. 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.

  111. Is it ok to use frozen chicken?

  112. 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 😋

  113. 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.

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

  115. 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.

  116. 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 ❤

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

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

  119. 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!!😋

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

  121. 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!

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

  123. 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!

  124. 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. 

  125. Could the chicken be cubed before cooking?

  126. 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!

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

  128. 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! 👍🏻👍🏻

  129. 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.

  130. 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!

  131. 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. 

  132. 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.

  133. 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. 

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

  135. 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.

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

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

  138. 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!

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

  140. 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.

  141. 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! 

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

  143. 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

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

  145. 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!

  146. 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!

  147. 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? 

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

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

  150. 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!

  151. 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!

  152. 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.

  153. 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!

  154. 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.

  155. 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 🙂

  156. 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. 

  157. 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!!!! : )

  158. 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. 

  159. 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!!

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

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

  162. 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!! 

  163. 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.

  164. 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!!!!!

  165. 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.

  166. 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. 

  167. 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!

  168. 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. 

  169. 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.

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

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

  172. 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. 

  173. 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 🙂

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

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

  176. 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

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

  178. 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!

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

  180. best white chicken chili ever

  181. 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. 

  182. 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. 

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

  184. 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!!! 

  185. 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!

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

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

  188. 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.

  189. 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!

  190. 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!

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

  192. 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.

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

  194. Always my go to! So good!

  195. 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!!

  196. 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! 

  197. 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.  

  198. 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!

  199. 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.

  200. 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.

  201. 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!

  202. 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!

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

  204. Wonderful!! 

  205. 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!

  206. Forgot to Add stars!

  207. 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 🔥😋

  208. This chili is very good.

  209. 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! 

  210. 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!! 

  211. 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.

  212. 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!!

  213. 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. 🙂

  214. 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.

  215. 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!

  216. 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.


  218. 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.

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

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

  221. 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!!

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

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

  224. 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!  🙂

  225. 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😬

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

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

  228. Love it

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

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

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

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

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

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

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

  236. 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.

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

  238. 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.

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

  240. 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.

  241. 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. 

  242. 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!

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

  244. 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. 

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

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

  247. 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 🙂

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

  249. 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! 

  250. 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.

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

  252. 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!

  253. 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.

  254. 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!

  255. 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

  256. 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.

  257. 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?