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Home / Fall Recipes

Creamy Crockpot White Chicken Chili

4.77
/5
8 hours hours 5 minutes minutes
2,583 Comments
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By: The Chunky Chefpublished: 01/08/2020

This post may contain affiliate links. Please read my disclosure policy.

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

There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite!  In fact, many readers have written in to say this chili won 1st place in their chili contests!  Just dump everything in your slow cooker and let it do the hard work for you!

Recipes like my Slow Cooker Chicken Tikka Masala and Crockpot Meatloaf are great for when you want a family pleasing meal with minimal effort. We love cooking in the crockpot, and this is one of my Slow Cooker Recipes you’ll definitely want in your recipe box!

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

WHITE CHICKEN CHILI RECIPE

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

While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot.  It’s so deliciously savory with just the right amount of spice!  Plus, it’s almost effortless since it cooks in your slow cooker!

HOW TO MAKE WHITE CHICKEN CHILI

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

White chicken chili in slow cooker

COOKING TIPS FOR CHICKEN CHILI

This white chicken chili is really so easy that I don’t have many tips!

  • Be mindful of heat levels – there are several heat levels for diced green chiles, so be sure you’re getting the one you really want.  The hot versions can be pretty spicy!
  • Go toppings crazy – like most chilis, you can top this recipe with so many delicious things!  Tortilla strips, jalapenos, sour cream, cheese, cilantro, green onions, avocados, etc.

Bowl of white chicken chili with toppings

VARIATIONS OF THIS RECIPE

  • Protein swap – try making this chili with leftover shredded turkey!
  • Extra protein – try adding a can of black beans, just make sure you drain and rinse them, or they can turn your chili an odd color.
  • Add heat – for a spicier chili, try using the hot variety of green chiles, and/or add some diced jalapeno to the slow cooker.
  • Non-Dairy – you can enjoy this chili without adding the cream cheese and half and half.

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

MAKING CREAMY CHICKEN CHILI AHEAD OF TIME

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

FREEZING

This chili freezes beautifully, with some minor adjustments.

Complete the recipe through step 4, then cool completely and freeze.  Thaw overnight in the refrigerator.

When reheating, add cream cheese and half and half and serve as desired.

STORAGE

Chicken chili can be kept refrigerated in an airtight container for 4-5 days.

Spoonful of creamy chicken chili

While this chili is perfect for those chilly Fall nights, where you can curl up on the couch with a big bowl and switch on the tv, it’s also really great for game day!

You can feed quite a few people with this chili (especially if you have a big slow cooker like this one, and you can double the recipe), and even pick up a carrying case so you could take this chili tailgating!

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

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

SPECIAL EQUIPMENT FOR THIS RECIPE

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

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

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

Creamy Crockpot White Chicken Chili

4.77 from 1437 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 5 minutes minutes
Calories: 155
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
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!

Ingredients

  • 1 lb boneless skinless chicken breasts trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (low sodium)
  • 2 15oz cans great Northern beans drained and rinsed
  • 2 4oz cans diced green chiles (I do one hot, one mild)
  • 1 15oz can whole kernel corn drained
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 3/4 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • 1/4 cup half and half

TOPPINGS:

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

Instructions

  • Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
  • Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  • Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
  • Remove chicken to large mixing bowl, shred, then return to slow cooker.
  • Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
  • If you want to ensure a smooth blend of the cream cheese, try adding the softened cream cheese to a small mixing bowl, then adding a few ladles of the chili from the slow cooker. Whisk until smooth, then stir that mixture into the slow cooker and proceed with adding the half and half and cooking on high for 15 minutes.
  • Stir well and serve with desired toppings.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

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

STOVETOP DIRECTIONS

  1. Cut chicken breasts into 3 pieces each, then set aside.
  2. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot.  Heat over MED heat and add onions.  Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.
  3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.  Stir.
  4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  5. Increase heat to MED HIGH and bring to a boil.  Reduce heat to simmer.  Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.
  6. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

INSTANT POT (PRESSURE COOKER) DIRECTIONS

  1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  2. Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder.  Stir.
  3. Cube cream cheese and place on top of the chili.
  4. Cover and seal with lid, switch the valve to the "sealing" position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min then switch the valve to the "venting" position to completely release steam before opening lid.**
  5. Remove the chicken breasts to a plate or bowl and shred with 2 forks.
  6. Add half and half.  Stir everything together in the pot to melt the cream cheese into the chili and warm the half and half, then return the shredded chicken and stir to combine. Serve garnished as desired.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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This contest-winning crockpot white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! #chickenchili #whitechickenchili #chili #chicken #easyrecipe #dinner #comfortfood #slowcooker #crockpot

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.77 from 1437 votes (247 ratings without comment)

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Recipe Rating




  1. Gina says

    Posted on 5/8 at 11:19 am

    Insanely good, I’ve made this twice in the last two weeks! Definitely run through a nutrition calculator as the author suggested as the calories were pretty far off from the 155 calories the article said, mine came out to 280 calories with only using a little cheese as a topping and nothing else.

    Reply
  2. Kay says

    Posted on 5/5 at 9:11 pm

    This is the best soup hands down!

    Reply
  3. Michelle says

    Posted on 4/21 at 7:06 pm

    This is super tasty.

    Reply
  4. Ellen A says

    Posted on 4/21 at 6:42 pm

    This is delicious but how much is 1 serving?

    Reply
    • The Chunky Chef says

      Posted on 4/21 at 10:01 pm

      My serving sizes aren’t measured precisely, and are merely an estimate.. but I would estimate between 1 – 1.5 cups.

      Reply
  5. Zola Sherman says

    Posted on 4/18 at 3:25 pm

    I want to know about printing. All I get as options is pdf, none of my printers. I always use pdf to save recipes to my computer, but use whatever printer I want to use for hard copies, like in the kitchen when I am actually making a recipe. Please help me out here.

    Reply
    • The Chunky Chef says

      Posted on 4/18 at 8:02 pm

      Unfortunately that’s something with your computer or phone, not the website. It can’t override available printers, so there’s nothing I can do on my end. Have you double checked that your printers are connected and set up on whatever device you’re on? If so, could you save as a pdf then print the pdf, instead of printing right from my website?

      Reply
  6. Sue Wilhelm says

    Posted on 4/15 at 11:07 am

    My family loves this andi have been making it for several years. Best chili out there

    Reply
  7. Kari says

    Posted on 4/15 at 9:06 am

    Made it when my son came from down south to visit be cause it was something different. He really enjoyed it & so did my husband & myself.

    Reply
  8. Katie says

    Posted on 4/12 at 7:42 am

    I have been making this for a few years now. I brought it to work for a pot luck and now I am asked to make it at lease once or twice a winter for pot luck. every on just loves IT and so do I.

    Reply
  9. Daph says

    Posted on 4/11 at 7:24 pm

    Tried this tonight and WOW! My husband isn’t a fan of past chicken chilli’s that I’ve made and he even said this recipe was fantastic. Thank you!

    Reply
  10. Lori says

    Posted on 4/10 at 2:59 pm

    I’ve made this many times! Always a hit!! Thanks for the recipe!!!

    Reply
  11. David says

    Posted on 4/3 at 10:30 pm

    I loved this recipe! I think next time I make it I will add extra Cannelini beans and puree them to add thickness in place of extra cream cheese or the cornstarch method.

    Very tasty! I loved this so much!

    Reply
  12. Kaitlin Czech says

    Posted on 4/3 at 3:51 pm

    So good!!! I added a tiny bit of hot chili oil and some extra Italian cheese and extra corn&spinach. Will definitely make again 🙂

    Reply
  13. Caylee says

    Posted on 3/31 at 8:45 pm

    I made this in the Instant Pot. It was really delicious but my only concern was that it was super watery, even after the addition of the half and half. Maybe I did something wrong, but still I can’t complain about how good the dish tasted!

    Reply
    • The Chunky Chef says

      Posted on 4/1 at 8:13 pm

      So glad you loved the taste! This recipe isn’t meant to be very thick, it’s a bit more broth-y, but I did include ways to thicken it if you’d prefer a thicker version 🙂

      Reply
  14. Crystal Fiore says

    Posted on 3/28 at 12:48 am

    Thank you for including the stove top method- This is what I used and it turned out perfectly! YUMMM

    Reply
  15. Tabby Carle says

    Posted on 3/25 at 4:16 pm

    Great recipe!

    Reply
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