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.
Jen says
Have you ever used boneless skinless thighs? I have a vouple pkgs to use and wonder if theyll be just as good.
The Chunky Chef says
Hi Jen 🙂 I haven’t tried it, but I think they should be just as good!
G says
This isn’t chili…..
The Chunky Chef says
Thanks for your super helpful info… actually, this is a TYPE of chili. The kind of chili you’re probably thinking of, is not the only kind of chili. Broaden your horizons 😉
Melanie says
This is one of my go to recipes either for potlucks or just lunch meal prep for the week (My husband is picky so I make all the things I know he won’t like for myself for lunch!). I will say I use SIGNIFICANTLY less broth. The first time I made it true to recipe it turned out super runny, since cutting it down it comes out delicious. I add extra red pepper/chili powder/ chipotle because I like heat. Depending on how healthy I’m being that week I also add extra cheese because let’s be real, everything is better with extra cheese 😉
Nicole says
Is this spicy ? Would I use only mild chillies if I can’t handle too spicy ?
The Chunky Chef says
Hi Nicole 🙂 I don’t find it too spicy, but if you’re worried, I’d use mild chiles and cut back a little on the cayenne.
Shelley Bohler says
First time ever making this and it was super easy and tasted great! As my very picky eater put it “it was bomb!” So its definitely on my list to make again. Only change I made was I used heavy cream in place of half & half and regular cream cheese.
Tina says
I used half milk half cream plus half stick butter n some cornstarch to thicken it up a little. Was great!
Betty says
I made this saturday…..phenominal….only 1 bowl left for me…..going to make again and frreze in bowl portions. So so good and super easy!
Julia says
When you calculated the servings did they come to about a cup? I’m trying to calculate with my WW points.
The Chunky Chef says
Hi Julia 🙂 I’ve never measured it precisely, but it’s probably more like 1 1/2 cups or so per serving.
Nicole says
Hi this recipe looks so yummy but I don’t like spicy things. I like flavor but not ‘hot’. If I were to leave out the green chiles would it lower the spicy factor?
The Chunky Chef says
Hi Nicole 🙂 We don’t like things too spicy here either… I would reduce the 2 cans of green chiles, down to 1 (and use mild), and omit the cayenne pepper. That way you should still have good flavor, but it shouldn’t be spicy 🙂 The cream cheese and half and half reduce the heat factor a lot as well.
Jana says
Can you use frozen, already cooked chicken like the Tyson chicken cubes chicken? If so, how long in the crock pot?! Thank you in advance!
The Chunky Chef says
Hi Jana 🙂 I’ve never tried it that way, and only tested the recipe as written, so I can’t really say for sure.
Sara Richards says
Has anyone tried freezing this soup? Just wondered how it did thawed since there is dairy in it…
Nicole says
Can you substitute the chicken breasts for ground chicken?
The Chunky Chef says
Hi Nicole 🙂 I’ve never tried, so I can’t say for sure. It would probably be okay though
April says
Hi! I’m getting ready to make your recipe now (can’t wait!) do you use thawed or frozen chicken?! If it’s frozen, how long do I cook it? If it’s thawed how long do I cook it?! Thank you!!
The Chunky Chef says
Hi April 🙂 I use thawed chicken and cook it just like the recipe directions say to in the slow cooker
Amanda says
Oh My Goodness! Where has this recipe been my whole life! Loved it, will now be a staple in our home, kids liked it too! I had to make some changes due to what was in the cupboard and kids not liking heat. I did not crockpot it, therefore used 2 cups broth. Used ground chicken cooked with the onions seasoned with chili powder, garlic powder, salt and pepper. Omitted chilies and jalapeño for kids, although if making for myself would definitely use. Once ground chicken was done, added the broth and rest of ingredients to simmer 45 min. The thickness was perfect. I halfed the salt because 1 of my 2 cans white kidney beans had salt added. I also used a heaping 1/2 TSP chili powder in the broth wit the othe seasonings listed. Added 2 oz cheddar cheese to the pot rather than serve on side. The fresh avocado slices were great in it. Loved it, thanks for sharing!
Callie Fritchen says
Typical Wisconsin weather had us celebrating beautiful fall temps in August and I was more than happy to unleash the flannel and put on a pot of chili. I found this recipe yesterday and knew I HAD to make it.
While shopping in the produce area for the cilantro I decided to grab a couple Poblano peppers and 3 ears of fresh sweet corn. Roasted the peppers in the oven for a bit, sliced them and used them instead of the can chilis. Sliced the corn off the cob and used it instead of canned. I don’t know if that changed the taste at all but it was scrumptious!
April says
Made this tonight in the instant pot. It was delicious. Followed the directions, but instead of putting everything in the crockpot I put it in the IP and used the poultry button forn20 minutes. I used 2 frozen chicken breasts and reduced the chicken broth the 14.5 oz because I knew the frozen chicken would create a lot of liquid. In hind sight I should have reduced it even more. It was a little runny when I finished so I threw 4 more ounces of cream cheese in it. We served it over rice. I’m certain this will become a regular in our meal rotation. Might to black beans and a little Ro-tel next time.
Bell says
this was so good my daughter and I enjoyed this so much in fact I had to make a twice in one week the only thing I did different was that at one bell pepper and that’s because I read it on somebody else’s comment thank you so much it was delicious
The Chunky Chef says
Hi there 🙂 I’m so glad that you all loved this chili so much!
Michelle says
Is this spicy
The Chunky Chef says
Hi Michelle 🙂 I would say it has a mild heat level
Jessica says
If I’m needing to make a recipe and a half, in the smaller crockpot do I stay with the 4 hours low/8 hours high or do I need to adjust it?
The Chunky Chef says
Hi Jessica 🙂 I’m pretty sure the 8 hours on low or 4 hours on high should be fine, but you could always go a little over if you’re worried 🙂
Crissy says
This was very good! A definite make again, I loved the spices, the slow cooker method, really delicious ingredients. I didn’t have any corn and it was still amazing. I loved the garnishes too, especially the tortilla strips. I didn’t have any half and half but it was still creamy with just the cream cheese.