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.
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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!
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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.
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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.
Jasmine says
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!
Rasbhari says
I love white chicken chili. I only wish the rest of my family did. I’ll have to make a batch and freeze some.
Nicole says
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
Andrea Perez says
Hello! I forgot to add low sodium broth would this be a problem? I added regular chicken broth not low sodium
The Chunky Chef says
It should be okay, just a bit more salty, so definitely give it a taste before serving. You can use a splash of lime juice to help cut the salt if it’s too much.
Ashley says
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!
Beth Ann says
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!
Jonette says
I’m in the process of making this. If I want to make it thicker and use the cornstarch slurry, when should I add that?
The Chunky Chef says
At the end 🙂
Mackenzie says
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?
The Chunky Chef says
I haven’t measured the serving size exactly, but between a cup – cup and a half.
CB says
Delicious!
CB says
Is the nutritional information per serving or the whole meal? Its a favorite in our house!!!! Thanks for sharing:)
The Chunky Chef says
It’s per serving 🙂 So glad you enjoy the recipe!
A Bauers says
So GOOD! love your tips for spicy levels, using dairy and the toppings. Used our 6qt. CrockPot and turned out amazing.
J Bazman says
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!
Lindsey says
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!
Mollie says
I was wondering how spicy this is. I love spicy good but my children and husband do not. Is this spicy as is?
Hannah says
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.
Laurie says
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!
Julie B McArdle says
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.
Lisa Meade says
Is this gluten free? Or is there a way to make it that way? Thank you.
The Chunky Chef says
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 🙂
Maria says
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.
Jersey Girl says
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!!!! : )
Margi says
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.
Renee G says
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!!