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!
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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.
Lori M says
The most amazing White Chicken Chili recipe ever! Definitely a keeper!! (The only thing I added was a seeded jalapeno.) Thank you for sharing. 🙂
Cathi Biggs says
Sounds yummy . My daughters family loves. Alias my husband hates beans. Thinking if substituting with rice. If I do would you still put in at the beginnIng like the beans?
The Chunky Chef says
I wouldn’t add it at the beginning or the rice would just disintegrate. Since I haven’t tested adding rice to this recipe, I can’t speak to the exact amount of time it needs to be in there. So I would cook the rice separately.
Rachelle R Hallo says
I am making this as we speak. It smells delicious!!! Only thing i changed was the chicken, i used turkey instead because what i thought was some rotisserie chicken i froze from last year was actually turkey. So here goes nothin!! I will post a review after. Dinner!
Angela Cowardin says
This was delicious 😋 I made it stove top because I didn’t plan ahead for it. I followed the recipe with the exception of cooking the chicken with the onion, garlic and spices first. Used heavy whipping cream vs milk because I had some on hand and love it in soups. Added Hatch chili and made homemade tortilla strips finished with a dollop of sour cream.
Leisha Solesbee says
Today will be my third time making this recipe in the past month! It is DELICIOUS. The only adjustment I’ve made is using half a cup of lactose free milk in lieu of the cream cheese and half/half due to lactose sensitivity. Otherwise, i make it to the recipe. Will continue making this again and again!
Laurie says
Love it! It’s become my go-to white chili recipe. Thanks!
Liz says
Prepared as directed. Absolutely delicious and even better the next day.
Sylvie Jelly says
If I would use ground chicken instead how many pounds would I need?
The Chunky Chef says
I would use the same amount of ground chicken as listed here, just make sure you brown it first.
Kerry roche says
I’m making this now and it smells delicious hoping somebody sees my question before I’m done but I’m wondering if I could use heavy whipping cream instead of half-and-half? I have both here but I was wondering if the heavy whipping cream would make this a little thicker?
The Chunky Chef says
Hi Kerry, I’ve made it with heavy cream before and it turns out really well!
Paula Cox says
I always use the 32 oz boxes of broth. I double the recipe so I can freeze some. We like it without the cream cheese and 1/2 and 1/2. YUMMMMMMY
Autumm says
Love white chicken chili, but when i make it, the cream cheese doesn’t mix well so there are chunks of cream cheese floating & it doesn’t look good. Are there any tricks so that this won’t happen?
The Chunky Chef says
Make sure the cream cheese is well softened. You could even heat it up for a bit in the microwave. You could also add the softened cream cheese to a bowl and add about 2 cups of the hot broth from the chili to that bowl. Whisk until smooth, then stir that into the chili.
Carmen says
Is it ok to use frozen chicken?
The Chunky Chef says
I would thaw it first, as the USDA doesn’t recommend using frozen chicken in slow cookers as they can take too long to come up to a safe temperature.
Sandy says
This was amazing!! I used the stovetop method and used ground chicken but followed the recipe as written. A huge hit in my house. Will make this again 😋
Leah says
Can someone please help? I was so excited to try this recipe after reading it online and after seeing the reviews. I just now assembled everything and put it in the crockpot. However, I accidentally added 32 ounces instead of 24 ounces of chicken broth! Should I add more spices? Add more cream cheese at the end to thicken? I’m worried if I try and scoop out the 8 ounces of liquid I will lose the spices and compromise the taste. Thanks!!
The Chunky Chef says
I would make it as written, then taste it at the end and see if you think it needs more spice or not. For thickening it, 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.
Kaylee says
Can you substitute the cream cheese for Greek yogurt or the half and half with coconut milk?
The Chunky Chef says
I’ve not tested it, so I can’t say for certain if it would turn out the same. My instincts say that it would be okay, but I can’t guarantee it.
Donna says
I’ve made this recipe several times now and I love it just as much now as I did the first time. I use the instant pot version, and I add a couple of cans of diced tomatos and I use the whole box of chicken broth which is 32 ounces instead of 24, also I add 8 ounces of cream cheese instead of four, just because I like it extra creamy. I also double the cumin because I really like the flavor of cumin. Does a great recipe and it makes a lot so quite off and I will freeze some and I also package some up and take it to Neighbors who absolutely love it as well.
Heather says
Did you use frozen chicken in the instant pot?
Lisa Chapman-Sorci says
If I had known how incredibly delish this recipe was, I would have made a double batch from the get-go. It’s a good thing it’s so easy to make ❤
Lisa says
Would like to try this recipe. It says it serves 6. How much per serving?
The Chunky Chef says
I haven’t measured the serving size exactly, but between a cup – cup and a half.
Jen says
My family loved this recipe! I do have a question though, is it possible to freeze this chili after making it?
The Chunky Chef says
I know some other readers have frozen it with success, but I haven’t tried it personally. Sometimes dairy doesn’t freeze well, so I can’t guarantee how it’ll turn out.
Rebecca says
I made this according to stovetop instructions in a medium stock pot and it was sooo good. I doubled the chili powder, cumin, and cayenne that it called for as we like the extra spice. So yummy!!😋
Lisa says
Just made this. Smells amazing. It is really easy and so good. I made Mexican cornbread to go with. Yummy.
Taylor says
I’m very picky when it comes to beans. Do you think it would be okay to swap out for black beans?
The Chunky Chef says
I think it would still taste great 🙂