Creamy Crockpot White Chicken Chili

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

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

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

We have officially entered chili season!!  Until now, our hands-down favorite has always been my healthier turkey chili.  While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot.  It’s so deliciously savory with just the right amount of spice!  Plus, it’s almost effortless since it cooks in your slow cooker!

Ladle of crockpot chicken chili from slow cooker


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

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

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

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

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

A lot of creamy white chicken chili recipes don’t have corn in them, but I added some here because the subtle sweetness goes really well with the heat level from the green chiles.

While this chili is perfect for those chilly Fall nights, where you can curl up on the couch with a big bowl and switch on the tv, it’s also really great for game day!  You can feed quite a few people with this chili (especially if you have a big slow cooker like this one, and you can double the recipe), and even pick up a carrying case so you could take this chili tailgating!

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

Spoon of crockpot white chicken chili with garnishes

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

Try a big slice of this skillet cornbread alongside this chili… you’ll love it!!

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

Helpful Tools for This Recipe:

  • PROGRAMMABLE SLOW COOKER – This is the one I have, and I really love it!  It won’t break the budget, but works really well.




Slow Cooker Creamy White Chicken Chili | This creamy white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! |
4.86 from 57 votes
6 servings
Creamy Crockpot White Chicken Chili
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins

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!

Calories: 441 kcal
Author: The Chunky Chef
  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (I do one hot, one mild)
  • 1 15oz can whole kernel corn drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half
  • sliced jalapenos
  • sliced avocados
  • dollop of sour cream
  • minced fresh cilantro
  • tortilla strips
  • shredded Monterey jack or Mexican cheese
  1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.

  2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.

  3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.

  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.

  5. 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.

  6. Stir well and serve with desired toppings.

Recipe Notes
  1.  Recipe inspired from The Cookie Rookie

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

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! |

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175 comments on “Creamy Crockpot White Chicken Chili”

  1. This looks fantastic! I’m all for slow cooker soups and chili during the cold months!

  2. Bring on chili season and this chicken chili looks comforting and delicious!

  3. This looks like a new favorite comfort food! Great time of year to have this!

  4. I love making big vats of chili that I can eat all week long. This looks amazing Amanda 🙂

  5. it was super hot here yesterday and now it’s freezing so I’ve been looking for some new soup recipe! (soup or chili) This is happening asap!

  6. This looks so creamy and delicious. I just love using my slow cooker this time of the year!

  7. Chili is what fall comfort food is all about! And it’s even better that it can be prepared in the slow cooker.

  8. Oooh it looks so appealing! I am a big fan of soup and anything to do with slow cooker is my fave as well :). I will put jãlapeño on top of it ..

  9. Can you make this recipe without cream cheese ? The recipe sounds wonderful but my husband won’t eat cream cheese . Could you add more half in half instead ?

    • Hi Kristan 🙂 Yes, you could absolutely add a bit more half and half, or even heavy cream, whatever you have at home 🙂

      • I used whole milk instead of half and half..tasted great with less

        • I was specifically searching the comments to see if anyone had done this Kari! I had all the ingredients besides the half and half but still wanted to make it!

      • is there a nondairy substitute you suggest?

        • Hi MP 🙂 We do consume dairy in our house, so I don’t know enough about equivalent non-dairy options to give you a suggestion in good faith. Although I have seen a brand at my grocery store called Tofutti, which makes a non-dairy cream cheese, so maybe that would work along with whatever non-dairy milk substitute you usually prefer?

          • Could you maybe blend up some of the beans and liquid so It would have a creamier texture without adding the dairy?

        • I made this for a potluck and separated out a portion of it in a mini crockpot before adding any dairy, I used an allergen free cream cheese substitute. Personally, I wasn’t a fan but my gluten/diary free boss loved it, I guess she is used to the flavor of the substitutes.

  10. I made this yesterday and it is delicious. I usually read through a recipe to see where I can substitute for ingredients and to save prep time. I cubed my raw chicken and ran it through the food processor to skip the shredding part. Piled the processed chicken into the cooker and poured in the dry ingredients after mixing them together. Stepped up the salt and cilantro. Didn’t have canned peppers so substituted a fresh jalapeno, diced finely. Lightly nuked the cream cheese to soften and mixed it with heavy cream to pourable consistency. Piled it in the cooker from the get-go and mixed thoroughly. Medium for about an hour and then low. It was gloriously ready in about 6 hours but would not have suffered by more cook time.. The garnish is lovely, but we don’t stand on ceremony around here. The taste is a winner. By the way, I approach recipes as suggestions. This is a great suggestion!

    • Hi Ginny 🙂 I’m so glad you found the recipe delicious! Your adjustments sounds wonderful as well 🙂

      • putting raw chicken through the food processor would leave it pretty mushy, no? so the consistency would be more like what then, ground chicken? i have this recipe in my little crockpot as i type and am getting ready to make the skillet cornbread. i’ve been in such a huge cooking rut, feeling like we eat the same things over and over, i’m very excited about this! my partner is a little cautious about trying “white chili” but she was raised on meat & potatoes, so hopefully it will be a big hit. if she says “mmmm, this is delicious!” then i know it’s a winner. she scrunched her nose up when i mentioned the skillet corn bread, but i think she’ll come around. let’s hope! love your website and this is my first “chunky chef” recipe!

  11. Could you substitute the half and half for plain milk?

  12. Love recipes and new dinner ideas.

  13. Sounds delicious! I’m planning to make this for our ladies meeting and was wondering how many servings this makes. I think I might need to double it.

  14. Hi! Is it possible to add the half and half and cream cheese at the beginning of the cooking process??

  15. I made it in a big pot and pulled the meat off a rotisserie chicken. No crock pot needed. Family loved it. This is definitely a keeper!

  16. This looks so delish! If I were to use a cooked, shredded rotisserie chicken instead of raw, and just mixed everything together in the crockpot on low for an hour or so, do you think that it would turn out the same? I always have bad luck making chili in the crockpot with raw chicken breasts… The chicken turns out mushy.

    • Hi Kayla 🙂 Thank you! I don’t find that this chicken turns out mushy, but if you’re more comfortable using a rotisserie chicken, I think you could definitely make that work 🙂 I would maybe do 2 hours on low, just to make sure everything is completely heated through and combined. I’ve never tried it this way though, so of course I can’t be 100% sure. I’d love to hear how it turns out!

  17. IF doubling… do you also double the amount of broth? It seems like a lot.

  18. Looks great! Wondering if you could start with frozen chicken and increase the cook time?

  19. I made this bowl of yumminess tonight! I only wished it were thicker. Any ideas?

    • Hi Shawn 🙂 I’m glad you enjoyed the chili!! There are two things you can do to make it a bit thicker. You could use slightly less chicken broth to start with, or mix some cornstarch in with the half and half before you add it to the slow cooker. I would add about 1-2 tsp and use a fork to mix it with the half and half. This way it will work to thicken the chili as it cooks that remaining 15 minutes 🙂

    • You could also puree one of the cans of navy beans to thicken it too. I’ve tried it and it had a nice thickness.

  20. Just finished making this and it is delicious! I went ahead and put some cornstarch in the half and half before adding it but it was still soupy. Next time i will use less chicken broth but it still tastes amazing!

  21. I made this tonight – minus the Cilantro, since my husband and I don’t care for it and also the Cumin, since I didn’t have in my Spice Cabinet. I served with Homemade Tortilla Strips, Sour Cream and Avocado. Didn’t use the grated cheese, but will serve that way when we enjoy the leftovers. I may also add a dash of fresh lime juice next time. Easy, delicious and definitely one I will make again.

  22. We love this and want to make it this weekend when we have Family coming to town. BUT one of them is Gluten Free. I can’t see where anything in this would be gluten, but can you confirm it is gluten free or suggest how to make it so? It’s SO yummy!

    • Hi Ashley 🙂 Thank you, I’m so happy you love it enough to share with family!! I’m definitely no expert on gluten-free, 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 you use (I think some brands can actually contain gluten), you should be good to go 🙂

    • Also, look out for gluten in the cans of green chiles. You would never think gluten would be in that but it is! They do have gluten free options available though.

  23. Can you substitute coconut milk or coconut cream for the half and half and/or cream cheese? I’m sensitive to dairy and try to substitute it out as much as possible. Thanks!

  24. Delicious recipe! My family and friends absolutely loved it!

  25. Is it freezer friendly?

    • Hi Maryam 🙂 I’ve never frozen it (since we usually eat it all in a day or two), but it *should* do okay. Although some creamy soups/chilies have a tendency to separate a bit after freezing, so to play it completely safe, if you know you’re making it with the intention of freezing the whole batch… make it up to the point where you add the cream cheese and half and half, then cool and freeze it. When reheating, add the cream cheese and half and half. But if you’re wanting to freeze the leftovers you have… you could absolutely try it, I just can’t guarantee that it’ll be perfect when you reheat it. If you try it, I’d really love to hear how it turns out 🙂

  26. Made this for the first time tonight and and it won’t be the last! My husband said it was the best new recipe ever and I was to get on here and tell you so! I didn’t make any changes it’s amazing- thank you!

  27. Great new recipe for cold winter nights! Thanks!

  28. This sounds amazing and I can’t wait to make it tonight. Is there a way to do this on the stovetop if I don’t have a slow cooker?

    • Hi Nesa 🙂 Thank you! I’ve never made it on the stovetop, but I’m sure it will work. Essentially you’ll probably do it the same way, poaching the chicken in the broth 🙂 I would do it like this:
      Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe 🙂

  29. This was amazing!!! My husband made it tonight for dinner!!! Anyone know what the points are in the Weight Watcher program?

    • Hi Angela 🙂 I’m SO happy to hear that you loved the chili!! Unfortunately I don’t have any experience with the Weight Watchers program, but maybe there’s a place on their website that you can plug the recipe in and it will tell you?

  30. Hi there! Have you ever doubled this? I need more than 6 servings but am worried there won’t be enough room in my crockpot which is just a standard size nothing large. Thanks! Entering a chili cook-off for the Super Bowl and hoping this will help me win 🙂

    • Hi Lyndsay! I haven’t ever doubled it, because like you, my slow cooker is just a standard size and I was worried it all wouldn’t fit. Maybe you could borrow a slow cooker from a friend and have a batch going in each one? Best of luck to you!

  31. What a wonderful recipe. Due to my health these days, I have to adjust everything…….gives me a new challenge everyday. Lol
    I substituted the cans of chilis due to sodium. I used jalapeños, serranos, and let one habenero steep while cooking.
    Then I used Silk Soy Creamer for the half and half and it worked great. I wondered about the cream cheese but it fit with my numbers and I was so glad it did.
    I also use
    NoSalt substitute. All in all it was fantastic. Thank you so much for this inspiration. I couldn’t have done it without you.

  32. I made it today; delicious! It is so wonderfully different and delicious! My husband loved it, too! Adding this to my favorites!!

  33. When you say “Chicken broth” – is this just made with chicken stock cubes and the recommended amount of water per cube? For example each cube I use says to add 500 ml of water….
    Maybe in the states you can buy “Chicken broth” already made?

    • Hi Alan 🙂 Yes, here in the US you can buy chicken broth or stock pre-made in cartons or cans. If you can’t find that where you’re located then a chicken stock cube dissolved in the recommended amount of water (just end up with the same amount of liquid as the recipe states) will work just fine 🙂

  34. Could I make this in an Instant Pot? If so, do you know the time difference?

    • Hi Elizabeth 🙂 Unfortunately, I’ve never tested this recipe in an Instant Pot, so I can’t say for certain. Your best bet would be to find a white chicken chili recipe specifically created for the Instant Pot, then use these ingredients instead of that recipes. Best of luck!

  35. What is the heavy cream equal substitute (1/2 cup maybe?)… I’m thinking of trying this with shrimp. Any thoughts/ideas on a creamy seafood chili recipe?

    • Hi Angela 🙂 If you’re wanting to omit the cream cheese, then yes, I would do 1/2 cup heavy cream and skip the cream cheese and half and half. Unfortunately, I’ve never made a slow cooker seafood chili, but I would assume that you could cook the chili as is, minus the chicken, then the last 30 minutes or so, add the shrimp so they don’t overcook 🙂

  36. You made me, my son and my readers really happy with this recipe. Thanks.

  37. I love “CHICKEN CHILI”
    I love this post

  38. Can I used bagged/raw Northern beans? I could not find canned Northern beans? If not, will canned cannelini beans work? Thank you!

  39. Oh, WOW, this was delicious!!! Absolutely loved it without any toppings, just tortilla chips for scooping up this yummy chili!

    I can tell you, this recipe is forgiving! I dumped it all in the crockpot and hours later shredded the chicken. In tasting, I was a little heavy handed in the seasonings, so I threw in two more cups of water and another can of beans. Cream cheese went in, used fat free half and half (about a cup) with a couple tablespoons of flour mixed in, and let it simmer. Wonderful, wonderful, wonderful!!

  40. Love!!!!! This recipe. Can it be frozen after cooked? I’m leaving meals for my family while out of town and I have never frozen it yet.

  41. This was very good! A definite make again, I loved the spices, the slow cooker method, really delicious ingredients. I didn’t have any corn and it was still amazing. I loved the garnishes too, especially the tortilla strips. I didn’t have any half and half but it was still creamy with just the cream cheese.

  42. If I’m needing to make a recipe and a half, in the smaller crockpot do I stay with the 4 hours low/8 hours high or do I need to adjust it?

  43. Is this spicy

  44. this was so good my daughter and I enjoyed this so much in fact I had to make a twice in one week the only thing I did different was that at one bell pepper and that’s because I read it on somebody else’s comment thank you so much it was delicious

  45. Made this tonight in the instant pot. It was delicious. Followed the directions, but instead of putting everything in the crockpot I put it in the IP and used the poultry button forn20 minutes. I used 2 frozen chicken breasts and reduced the chicken broth the 14.5 oz because I knew the frozen chicken would create a lot of liquid. In hind sight I should have reduced it even more. It was a little runny when I finished so I threw 4 more ounces of cream cheese in it. We served it over rice. I’m certain this will become a regular in our meal rotation. Might to black beans and a little Ro-tel next time.

  46. Typical Wisconsin weather had us celebrating beautiful fall temps in August and I was more than happy to unleash the flannel and put on a pot of chili. I found this recipe yesterday and knew I HAD to make it.
    While shopping in the produce area for the cilantro I decided to grab a couple Poblano peppers and 3 ears of fresh sweet corn. Roasted the peppers in the oven for a bit, sliced them and used them instead of the can chilis. Sliced the corn off the cob and used it instead of canned. I don’t know if that changed the taste at all but it was scrumptious!

  47. Oh My Goodness! Where has this recipe been my whole life! Loved it, will now be a staple in our home, kids liked it too! I had to make some changes due to what was in the cupboard and kids not liking heat. I did not crockpot it, therefore used 2 cups broth. Used ground chicken cooked with the onions seasoned with chili powder, garlic powder, salt and pepper. Omitted chilies and jalapeño for kids, although if making for myself would definitely use. Once ground chicken was done, added the broth and rest of ingredients to simmer 45 min. The thickness was perfect. I halfed the salt because 1 of my 2 cans white kidney beans had salt added. I also used a heaping 1/2 TSP chili powder in the broth wit the othe seasonings listed. Added 2 oz cheddar cheese to the pot rather than serve on side. The fresh avocado slices were great in it. Loved it, thanks for sharing!

  48. Hi! I’m getting ready to make your recipe now (can’t wait!) do you use thawed or frozen chicken?! If it’s frozen, how long do I cook it? If it’s thawed how long do I cook it?! Thank you!!

  49. Can you substitute the chicken breasts for ground chicken?

  50. Has anyone tried freezing this soup? Just wondered how it did thawed since there is dairy in it…

  51. Can you use frozen, already cooked chicken like the Tyson chicken cubes chicken? If so, how long in the crock pot?! Thank you in advance!

  52. Hi this recipe looks so yummy but I don’t like spicy things. I like flavor but not ‘hot’. If I were to leave out the green chiles would it lower the spicy factor?

    • Hi Nicole 🙂 We don’t like things too spicy here either… I would reduce the 2 cans of green chiles, down to 1 (and use mild), and omit the cayenne pepper. That way you should still have good flavor, but it shouldn’t be spicy 🙂 The cream cheese and half and half reduce the heat factor a lot as well.

  53. When you calculated the servings did they come to about a cup? I’m trying to calculate with my WW points.

  54. I made this saturday…..phenominal….only 1 bowl left for me…..going to make again and frreze in bowl portions. So so good and super easy!

  55. I used half milk half cream plus half stick butter n some cornstarch to thicken it up a little. Was great!

  56. First time ever making this and it was super easy and tasted great! As my very picky eater put it “it was bomb!” So its definitely on my list to make again. Only change I made was I used heavy cream in place of half & half and regular cream cheese.

  57. Is this spicy ? Would I use only mild chillies if I can’t handle too spicy ?

  58. This is one of my go to recipes either for potlucks or just lunch meal prep for the week (My husband is picky so I make all the things I know he won’t like for myself for lunch!). I will say I use SIGNIFICANTLY less broth. The first time I made it true to recipe it turned out super runny, since cutting it down it comes out delicious. I add extra red pepper/chili powder/ chipotle because I like heat. Depending on how healthy I’m being that week I also add extra cheese because let’s be real, everything is better with extra cheese 😉

  59. This isn’t chili…..

  60. Have you ever used boneless skinless thighs? I have a vouple pkgs to use and wonder if theyll be just as good.

  61. I loved this recipe. It’s great cooked in a pot on top of the stove too. I used rotisserie chicken already cooked and added the seasonings and broth, let simmer for 40 minutes to an hr then add cream cheese and half and half. Topped with pepper jack cheese, avocados, sour cream and lime Tostitos… it was out of this world!!!

    • I had a kitchen disaster trying to do this on stove top where I burnt the chicken to a crisp, nearly ruined an expensive pot and my house still reeks of burnt cumin. I used raw chicken breast and my intention was to poach it and pull it. I had it on low simmering and it went from great to kitchen disaster very quickly. I tried the 2nd time in the crockpot and it was perfect! No drama, no burnt stench for days and no massive clean up production!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  74. Looks yummy!
    I am making it today?

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

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

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

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

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

    Happy Holidays!

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

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

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

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

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

    • Hi Maryam 🙂 Yes, absolutely! Essentially you’ll do it the same way, poaching the chicken in the broth ? I would do it like this:
      Add all ingredients up to, but not including, cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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