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!
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
- Add chicken to slow cooker
- Top with seasonings
- Add onion, garlic, beans, chiles, corn, cilantro and chicken broth
- Cover and cook on low for 8 hours
- Remove chicken to a plate and shred, then return to slow cooker
- Add cream cheese and half and half
- Cover and cook on high 15 minutes
- Serve and enjoy!
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.
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.
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!!
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!
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
STOVETOP DIRECTIONS
- Cut chicken breasts into 3 pieces each, then set aside.
- 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.
- Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Stir.
- Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
- 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.
- 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
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Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
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Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder. Stir.
- Cube cream cheese and place on top of the chili.
- 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.**
- Remove the chicken breasts to a plate or bowl and shred with 2 forks.
- 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.
Brooke says
This is so good! I’m wondering if you or anyone has try this recipe with pheasant?
Melina Kowalski says
Can I use canned chicken?
The Chunky Chef says
You could, but in my experience canned chicken has a distinctive flavor that isn’t present in the original recipe.
Sue says
I use canned chicken every time I make this. We love it!
Elyce says
At the beginning, do you cut up the breasts in pieces or leave them whole? Nothing was said about this, so it sounds like you put them into the crockpot whole. 8 hours on even low for skinless/boneless breast, according to my crockpot chicken experience, gives you balsa wood chicken. I cook breasts on low for 5-5 1/2 hours & they’re perfect, but I check them at 4 1/2 hours.
The Chunky Chef says
I leave them whole, and as they’re cooking in liquid, they do not dry out or get tough.
Cindy says
What size crockpot does this require?
The Chunky Chef says
I would use one 6 quarts or larger.
Connie says
This is out of this world!
Anthony Allen says
Made this tonight and it was delicious!!! My husband accused me of getting it from a restaurant and trying to pass it off as my own. :). Looking forward to trying some of your other recipes. Thanks for your sharing!
Emily J says
Made this for my work chili cook off and it won!!! Very good! Thanks for the recipe!!
Rebecca Parker says
Do you know roughly how many people this recipe will serve? Want to make this for a party soon and not sure if I should double or triple recipe. Thanks
The Chunky Chef says
There’s a bright green box in the upper left-hand corner of the recipe box that says how many servings are in each recipe (6 servings for this recipe).
Kassandra Miller says
I made this chili and it was a hit with the family! Great recipe!
Catherine Bergethon says
Can you add the cream cheese and half and half and then keep it on warm for several hours or would it be better to keep it on warm and the add the cream cheese and half and half right before serving?
The Chunky Chef says
You can add the cream cheese and half and half and keep it on warm, the only reason I don’t recommend adding them at the beginning is that they can curdle during the cooking process. But warm or even low shouldn’t have any negative effect 🙂
Jessica says
Can you use sour cream instead of cream cheese to make it creamy?
The Chunky Chef says
Yes that would be a good substitute 🙂
Stevie says
Can I make this without the half and half? I really don’t want to make a grocery store run.
The Chunky Chef says
You can use milk… may not be as creamy, but will still be good 🙂
Ashley says
Hello!! I def made this before and it was delicious! So thanks!
But, I have a question this time..
I am using chicken tenderloins instead of breasts (still a little over 1lb) How would this vary as far as time? Considering that the tenders are much thinner.
Thank you!! 🙂
The Chunky Chef says
So glad you loved it before!! I haven’t tested it with tenders, but I would guess 4 hours or so on LOW should do the trick 🙂
Sarah says
If doubling this recipe, would it still cook in 8 hours on low?
The Chunky Chef says
I haven’t specifically tested it, but I think you might need to add an hour or so to the cook time. Unless you have a really large crockpot, you might want to cook it in two separate crockpots (in which case, the original 8 hours on low would be fine).
nicole says
ive made this several times a true testament to how good this chili is because i rarely repeat very many recipes;) making it for supper tonight but im using bone in skin on chicken breasts i know not as healthy but its what i had. i also added some rotel tomatoes with green chilies… delicious just as written though! iv gotten so many compliments on this! i never review but i wanted to say thanks for a great recipe! this coming from a recipe snob (i usually make a lot of the food network chefs recipes) i definitely need to try some more of your recipes you know what your doing;)
Nicholas Moscatello says
How many people will this feed?
The Chunky Chef says
There’s a bright green box in the upper left-hand corner of the recipe box that says how many servings each recipe makes (this recipe makes 6 servings).
Rhonda says
How much is a serving? Roughly how many ounces?
Thanks in advance.
The Chunky Chef says
I don’t measure it exactly, but it’s whatever is 1/6 of the crockpot full. I would estimate around 1 1/2 – 2 cups.
Sarah Gardner says
Hi. I’ve made this before in the crock pot, but now I have an instant pot and would like to try making it that way. How would I do so?
The Chunky Chef says
I haven’t officially tested it, but another reader commented about their experience using the instant pot, so I’ll post what she wrote. “I made this in my instant pot yesterday and it is amazing – thank you! One of the best soups I’ve ever had! I sautéed the onions, added the spices, then the broth, chilies, and chicken (I doubled the chicken). Covered and set to pressure cook for 12 minutes, natural release for 10 minutes. Take the chicken out to shred. I doubled the cream cheese, beans, and corn and stirred those in. When I put the chicken back in I also needed to add a cup or two more of broth. Perfection!”
Eden says
I want to make this but my husband is picky and doesn’t like cilantro or green chili’s .. any suggestions? I might just purée them and see if he notices
The Chunky Chef says
You can add parsley instead of cilantro, but as far as the green chiles are concerned, I’m not sure what a good substitute would be. Does he like jalapeno? You could use some jalapeno in place of the chiles if he likes it.
Samantha says
We make it without either of those and love it! (I’m picky too haha) no substitute needed
Darlene says
Excellent! And so easy to dump in the crockpot and hours later have an excellent meal.
Paula says
This is one of the greatest crockpot recipes ever! Made this twice–once for my family (2 teens) and once for a church dinner–rave reviews all around. Nothing beats putting this together when leaving home at 7am and returning at 3:30 with dinner ready!