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Home / Fall Recipes

Creamy Crockpot White Chicken Chili

4.77
/5
8 hours hours 5 minutes minutes
2,591 Comments
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By: The Chunky Chefpublished: 01/08/2020

This post may contain affiliate links. Please read my disclosure policy.

This contest-winning crockpot white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! #chickenchili #whitechickenchili #chili #chicken #easyrecipe #dinner #comfortfood #slowcooker #crockpot

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!

This crockpot white chicken chili is easy to make, and has just the right amount of spice to warm up your night!

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

  1. Add chicken to slow cooker
  2. Top with seasonings
  3. Add onion, garlic, beans, chiles, corn, cilantro and chicken broth
  4. Cover and cook on low for 8 hours
  5. Remove chicken to a plate and shred, then return to slow cooker
  6. Add cream cheese and half and half
  7. Cover and cook on high 15 minutes
  8. Serve and enjoy!

White chicken chili in slow cooker

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.

Bowl of white chicken chili with toppings

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.

Spoonful of creamy chicken chili

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!!

Skillet Jalapeno Cheddar Homemade Cornbread | In true homestyle fashion, this jalapeño cheddar cornbread is baked in a cast iron skillet with bacon drippings for extra flavor!  Soft inside, with a mouthwatering crunch on the outside, this cornbread is the one you've been looking for! | https://www.thechunkychef.com | #cornbread #homemade #jalapenocheddar #castiron #homestyle

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!

Slow Cooker Creamy White Chicken Chili | This creamy white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! | http://thechunkychef.com

Creamy Crockpot White Chicken Chili

4.77 from 1443 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 5 minutes minutes
Calories: 155
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!

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

** to thicken chili even more, 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.

STOVETOP DIRECTIONS

  1. Cut chicken breasts into 3 pieces each, then set aside.
  2. 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.
  3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.  Stir.
  4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  5. 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.
  6. 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

  1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  2. Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder.  Stir.
  3. Cube cream cheese and place on top of the chili.
  4. 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.**
  5. Remove the chicken breasts to a plate or bowl and shred with 2 forks.
  6. 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.

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This contest-winning crockpot white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! #chickenchili #whitechickenchili #chili #chicken #easyrecipe #dinner #comfortfood #slowcooker #crockpot

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.77 from 1443 votes (247 ratings without comment)

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Recipe Rating




  1. Jane says

    Posted on 3/24 at 11:07 am

    Is this recipe printable?

    Reply
    • Amanda says

      Posted on 3/26 at 8:22 pm

      Sure is! There’s a handy print button right in the recipe card 🙂

      Reply
  2. Michelle Pierce says

    Posted on 3/23 at 7:14 pm

    This was really good. I didn’t have low-sodium chicken broth so I used what I had and 1/2 the salt. It was seasoned perfectly! Beats the white chili packets that I can’t find anymore.

    Reply
  3. Sally Armani says

    Posted on 3/23 at 11:41 am

    I love this recipe! Thank you for sharing. 10 stars for sure! 😊

    Reply
  4. Cynthia says

    Posted on 3/22 at 11:32 pm

    One of my favorite meals!! It’s so hearty and tasty!

    Reply
  5. Jill says

    Posted on 3/22 at 7:58 am

    My family loves this recipe. Easy and so delicious.

    Reply
  6. Tricia says

    Posted on 3/21 at 8:23 pm

    I use a baked chicken from the grocery store, tear the chicken off the bone, use fire roasted/southwestern whole kernel canned corn, add some black beans, add a bit more half and half, use a full 8 Oz block of cream cheese, play around with the exact amount of spices (based on taste preferences for myself or guests), throw it all in the crockpot and voila! It’s amazing! Everyone loves it! It’s not the most exact or healthiest, I realize, but tasty and super easy! I serve with spicey guacamole chips. Garnish with cilantro, Fiesta Shredded cheese and sour cream. Big fave!

    Reply
  7. Janice says

    Posted on 3/21 at 5:49 pm

    Love this recipe, it says six serving, do you know how much that is per serving?

    Reply
    • Amanda says

      Posted on 3/22 at 9:01 pm

      I don’t measure exactly, it’s just about 1/6th of the crockpot-full. I would estimate between a cup/cup and a half.

      Reply
  8. Becky says

    Posted on 3/20 at 7:01 pm

    The best I have tried/made so far!

    Reply
  9. Rachel says

    Posted on 3/16 at 10:49 am

    I am making this for dinner tonight. We have to count carbs because our son is diabetic. Can you tell me how many carbs are in this. They are really excited to have it. Thank you so much!

    Reply
    • Amanda says

      Posted on 3/16 at 10:00 pm

      As I’m not a nutritionist, I don’t provide full nutritional information for recipes as there is a potential for error and I wouldn’t want to potentially and/or unknowingly pass along incorrect information. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information.

      Reply
  10. Jazmin Lester says

    Posted on 3/12 at 1:57 pm

    Can I use heavy cream instead of half and half??

    Reply
    • Amanda says

      Posted on 3/12 at 1:59 pm

      Yes, you sure can 🙂

      Reply
  11. Megan says

    Posted on 3/11 at 9:34 am

    Very good!

    Reply
  12. ShaunaB says

    Posted on 3/9 at 9:32 pm

    This is a great recipe. I’ve made it a few times now.

    Reply
  13. Elaine says

    Posted on 3/8 at 9:49 am

    I made this last night for dinner guests, and I thought they would never stop eating! They absolutely loved it and so did I. They even asked to take home with them whatever was left! I will be making this recipe again and SOON.

    Reply
  14. Karen says

    Posted on 2/28 at 2:19 pm

    I made this recipe pretty much according to directions the first time (used frozen corn instead of canned, and I didn’t have any cream cheese). It was delicious, but we weren’t too crazy about the texture of the chicken.

    Today I made it on the stove top and substituted a couple of diced sweet potatoes for the chicken. (I used cream cheese today.). Amazing!

    This will be a go-to recipe for me. Thank you so much for publishing it. My sister will be making a vegan version in a few days – white potatoes instead of chicken, vegetable broth, and cashew cream.

    Reply
  15. Laurie Ann Natal says

    Posted on 2/28 at 10:31 am

    We absolutely love this, has become one of our family favorites

    Reply
  16. Tonya Elrod says

    Posted on 2/28 at 12:53 am

    This recipe is excellent!! I also added red bell prior for extra flavor. It was absolutely delicious!! I was very impressed! I made a double batch & it was gone in 3 days! My family loved it!! Also the second time i made it i used half the amount of Cayenne pepper so it would be less spicy for the younger kids in my family.

    Reply
  17. Ctaborda says

    Posted on 2/27 at 10:20 pm

    The best chicken chili ever! This is perfect for a cold day; comfort food that is like a blanket for your soul. Absolutely delicious!

    Reply
  18. Maria D says

    Posted on 2/27 at 12:42 am

    Can I use frozen chicken breast? Should I up the cook time if so?

    Reply
    • Amanda says

      Posted on 2/28 at 10:03 pm

      The USDA doesn’t recommend adding frozen meats to a crockpot, since the slow rise to temperature means the meat is kept at in the “danger zone” for too long, allowing bacteria to grow. So in good conscience, and for liability reasons, I can’t advocate using frozen chicken in a slow cooker. I always use thawed chicken for this.

      Reply
    • Michelle says

      Posted on 3/5 at 7:57 am

      You could use frozen chicken breasts in the instant pot. When I use frozen meats in the instant pot, I always end up adding a few extra minutes.

      Reply
  19. Cindy says

    Posted on 2/26 at 10:09 am

    So easy to make and everybody loves it. I’m not one for spicy food but suggestion of one can hot and one can mild green chiles is a perfect middle ground for me.

    Reply
  20. Rebekah says

    Posted on 2/26 at 10:03 am

    Me whole family loves this chili! We use two crockpots- a spicier version for my husband and I, and a less spicy version for the kids.

    Reply
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