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.
P says
This is incredibly flavorful. I used thighs vs breasts, added a third can of beans and the liquid from the beans, plus a 15oz can of diced tomatoes with jalapeños. The meat did not require removal to shred, but I cooked it on high for 5 hours. I would suggest completely whisking the cream cheese with half & half both warmed together until they are completely smooth and then adding to the crock pot. This is a keeper!!!
Catherine Macias says
Can I use bone in chicken breast with this recipe
The Chunky Chef says
I haven’t tested this recipe using bone in chicken breast, so I can’t say for certain whether any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂
Marissa says
Just finished having this for dinner and it is a winner! This was my first time making white chili I’m really happy with how it came out, and my partner loved it, too! Highly recommend 🙂
Jackie Griffin says
I added poblano peppers (chopped). I roasted the poblano peppers, canned corn (rinsed) onion (chopped) garlic (chopped) to add extra flavor before adding to the crock pot with the chicken. I also used a bit of heavy cream instead of half and half. Very delicious and flavorful thanks for sharing this delicious recipe.
Deb says
Hello
I’m making the chicken chili. I’m wondering if it can be frozen to eat at a later date?
Thank you,
Deb
The Chunky Chef says
Since dairy has a tendency to separate during the freezing and thawing process, I’ve not tested freezing this recipe, so I can’t say for certain how it’ll turn out.
Christina says
I’m assuming the chicken goes into the crockpot raw but just wanted to make sure that I don’t have to precook it! Thanks so much – excited to make this for a party!
The Chunky Chef says
You’re correct, the chicken goes in raw and cooks in the slow cooker 🙂
Amanda says
Could you use frozen chicken breasts?
The Chunky Chef says
You could use frozen chicken for the Instant Pot version, but since the USDA does not recommend using frozen chicken in the slow cooker, I can’t recommend it either.
carla says
If you use frozen chicken how much would that change the cook time in the instant pot
The Chunky Chef says
I would just add about 2 additional pressure cooking minutes.
Sonya says
Thank you for this fabulous recipe. Very good as is. All my friends and family loved it. I added a little more cayenne pepper, garlic powder and probably 1/4 tsp more of each seasoning to turn the flavors up a notch.
Lynn says
Yummy. But – why use canned beans in a slowcooker?slow cooker?? Better flavor. Firmer beans and less salt.
Love it without the cream cheese.
The Chunky Chef says
Because we like them, and many readers who used dried beans (soaked overnight), didn’t enjoy the results. But of course, please feel free to cook your own version of this chili.
Tyler P says
Would a 4 QT crockpot work for this?
The Chunky Chef says
It might, but would likely be pretty full.
Amy Star says
Best version of white chicken chili I’ve followed!! My alters to the recipe, one can of beans, (only because we aren’t fond of beans) a little extra cream cheese and chicken broth, a little flour for thickening. Thank you for an amazing recipe!!!
Ashlyn Hubler says
Can I half the recipe and use the same cook time? Thanks!
The Chunky Chef says
I haven’t tested halving this recipe, but I think it wouldn’t need as long.
Amy says
Any suggestions for making this dairy free?
The Chunky Chef says
I haven’t tested it, but you could try a non-dairy milk/half and half, and a non-dairy cream cheese 🙂
Jessie says
Husband and toddler approved. After shredding the chicken I fried it in a pan until crispy golden brown edges and squeezes 1/2 a limes juice over it, then threw it back in the pot. I used about 3xs more cumin, garlic, chili powders. I also used about 1/3rd more cream cheese and 1/2 more half and hal because Inended up with more chicken then the recipe called for. Served with tortilla chips and sour cream. I used quite a bit of cornstarch slurry to thicken up too. The lime and frying it in the pan really set it off!
Stephani Burton says
Yum! Made this on stovetop and so dang good!!!!! Added extra chili powder and cilantro and used whole block of cream cheese. Oh and had whipping cream instead of half and half. One of most favorite soups ever! Thank you for posting this heavenly recipe!!
Anna says
Your comment answered my question. I wanted to make this on the stovetop. How long did you cook it? Did you make it all the same except for using the stovetop instead of crockpot? Thanks!
Robin says
My family makes this dish all of the time year round. We love the ease of making the recipe and enjoy the comfort food feeling of this dish!
Taylor says
I love this recipe! Sometimes I don’t use the cilantro but it’s delicious either way☺️ I definitely sprinkle cheese on top and use crackers as my spoon in most cases. There is never any left!
William Tanner says
Flavor and consistency are perfect! Not a drop of this is wasted in our house, the chickens won’t be getting any this time! It is so flavorful, thick, savory and rich. Our favorite recipe!!
Brooke says
I have made this countless times. This soup is better than you can get out at a restaurant. My husband approves and he’s picky. 🙂
Mary says
Hi! I’ve made before, but this time I have shredded rotisserie chicken. I’m assuming I just cut the cooking time to “warming”?
The Chunky Chef says
I’ve found when making this with shredded cooked chicken, it’s best to just use the stovetop instructions in the “chef tips” section.
Sharron says
This recipe is one of my all-time favorites. It’s so darn easy to make and my family and friends love it. It’s a win-win all the way around. I’m so glad I found it. I did just use mild chilies because of young grandchildren. Although the recipe was perfect as is, I might just add more cream cheese next time because I don’t think you can ever have enough cream cheese😉
Jarvis says
What do you do if it taste too much like the milk? Thanks!
The Chunky Chef says
You could increase the amount of spices, and load up on any toppings.
Caro says
Made this today on the stove and it turned out amazing! I did 2 cans of northern beans, 2 cans of corn and 2 cans of black beans (all rinsed). I also seasoned my chicken with all the spices called for in the recipe and then added same spices to the pot once all were together. I simmer for 40 mins, then shredded chicken. Once I shredded the chicken, I followed a tip from another reviewer on here who pan fried the shredded chicken, I did it with a little butter and added one squeeze lime. Then I added back to pot. Added while block of cream cheese and heavy whipping cream. Added more spices and simmer for a few more minutes until cream cheese was melted completely. I made cornbread and added slices of jalapeños to the batter and it was a hit. I’ve made chicken chili before in the crockpot and this was I think was better.
Stacy says
Best chili ever! Compliments to the author. Flavor and consistency are perfect! Not a drop of this is wasted in our house, the chickens won’t be getting any this time! It is so flavorful, thick, savory and rich. Definitely a 5 star recipe!!