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.
Shanna says
I have made this exact recipe from you multiple times. Im wanting to do it in the instant pot. Do you know if it will work?
The Chunky Chef says
I haven’t tested it specifically, but I think a few other readers have and left comments that might have some information in them 🙂
Will Crump says
I use a pressure cooker to make mine and on a 30 minute setting, with the exact ingredients listed here, and it comes out perfect. Just as if I cooked it for 8 slow hrs.
Do 25 minutes to begin with and then remove the chicken, shread it (it will fall apart with a fork) and put it back in and then add the cream cheese and 1/2 & 1/2 and cook for another 5 minutes. Baaaaaam
Taylor says
I made this for my family tonight and they LOVED it. I like spicy but this has a kick to it for sure. I toned it down w/ a little more cream cheese and an extra splash of the half and half. Maybe I’m a weeny but do what the recipe says because it’s A. Great and B. You can weaken the spicy-ness if it’s too hot w/ extra dairy!
Lesley says
I made this today and it was a huge hit! My husband commented that he would prefer if I reduced the amount of chicken broth a little bit so I will try that next time. The flavor is amazing and the toppings were a great addition. I will definitely be saving this recipe to make it many more times.
Renee says
It was superb! I changed a few things. All you who are watching their diet are going to die. I used one whole package of cream cheese, regular. The chili was much thicker and I preferred that. I had a group over for lunch and there was not a morsel left in their bowls! They loved it! I will do it again, with the toppings, blue chips, and avocado dip, and cornbread. I also used a rotisserie chicken from Costco. What a hit!
Shannon R. says
I was thinking about using a rotisserie chicken! Do you shorten the cooking time?
Cassie says
Could I use heavy cream in stead of half and half
The Chunky Chef says
Definitely!
Mae says
I made this stovetop instead of crockpot following the directions listed in comments below. It took longer, closer to 80 minutes total, but my chicken was frozen and i also added veggies (zuchini, celery, bell peppers and carrots, in addition to the onion and garlic). It turned out really well and everyone loved it. Definitely a keeper!
Tammi says
Anyone happen to know the calories per serving for this recipe?
The Chunky Chef says
Approximately 155 calories per serving. But all nutritional information provided is an estimate.
Abbey Warden says
Best chili ever! I made this for my ladies bunco night and it was a hit! Everyone wants this recipe : )
Dan says
Have you tried freezing this? I want to make ahead for my grandparents to keep in their freezer. Just nervous about freezing the cream cheeses and reheating it
The Chunky Chef says
I haven’t tried freezing it since dairy can be difficult to freeze, but I would make it up to the point right before adding the half and half and cream cheese. Cool and freeze, then when you’re reheating the chili, go ahead and add in the dairy products and it should be good to go 🙂
Carrie says
I make this often as it is a family favorite. It freezes fine! I reheat in a pot not the microwave.
Ann says
My family LOVED this and it was so easy to make! I followed the recipe exactly. I messed up and added to much broth so my family thought I made a soup! Lol! But it was delicious! I’m making again this week and hopefully measuring the broth correctly!
Sophie Anderson says
Thank you for sharing your recipe! Made my crockpot right now. I decide to sub Greek yogurt for the cream cheese to cut a little fat and it was still creamy and delicious.
Chrid says
How did the yogurt substitute taste? Any weirdness at all? I’m trying this out with yogurt tomorrow… Any suggestions are welcome!
Lorie Elerby says
Made this for the 1st time & it was a success. My husband absolutely loved it. I followed the recipe almost as written. The only thing I didn’t exactly measure all of the spices as written. I will definitely make this again.
Amber says
How would you convert this to a stove top recipe?
The Chunky Chef says
I haven’t officially tested this, but I’m sure it will work well. 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 25-35 minutes, or until the chili is thickened to your liking. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.
Shanika says
This chili is amazing and easy to make. I seen a question asking about using chili seasoning in the packet, I used that and the seasoning in the recipe and it tastes really good. I also used extra cream cheese!🤤🤤
Denise says
Ground chicken or turkey is AMAZING in this recipe!
Melissa P says
Thank you for posting this. I was reading the comments specifically to see if anyone had done it with turkey.
Kellie says
I make this a lot in the winter. It is SO good!
Pam says
I make this and it’s great, but I add a can of Rotel tomatoes, a can of cream of mushroom soup, and the whole 8 ozs. Of cream cheese! My family loves it!
Lucy says
Made this twice already!! This recipe is amazing! I used it for a chili contest and am making it tonight again. It was a hit with my husband. I love how quick and easy it was. I did put a tad more salt and I liked it this way.
Melina Kowalski says
Made this last night but with a couple changes. First I used 4 big cans of Swanson’s canned chicken. Put on bottom and seasoned it like the recipe says. Using the canned chicken cut cooking time in half. And trust me, it tasted amazing!
Second, I omitted the corn and cilantro.
Third, I used 6 cans of beans. 2 of those cans I made into a paste with my food processor and dumped that in with everything. It really helped thicken things up.
I put it on low for 4 hours then added cream cheese/half and half, put on warm setting for 15 mins then dinner was served.
Best white chicken chili I’ve ever tasted!
Kelly says
Hi!
This looks so good and I want to make this tomorrow night!
Can you tell me on the spice level how spicy it is?
I have 2 small kiddos that don’t handle a lot of spice well. Is there a way to tone down the spice after it cooks or should I cut down the amount of spices I add while cooking?
(I can’t wait until they get old enough to appreciate the heat like their dad and I do!)
Thanks!
The Chunky Chef says
I would say it’s about a mild/medium heat level, but there are several ways to tone down the spice. Either use 2 cans of Mild green chiles, or cut it down to one mild can. You can also omit the cayenne pepper, and definitely only use jalapenos on yours and your partner’s bowls 🙂