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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
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.
Jennifer Gregory says
I’m making this as I write this. I’ve tweaked it a bit adding chicken (Orrington Fatms) broth base and seasoning. I’ve also added more cayenne, garlic powder and more cream cheese. I’ll let you know how it turns out!!!
Jen says
I’m making this today for 9 people portion. Call me dumb or whatever but the measurements drove me nuts. Like .75 tsp of chili powder and .38 tsp of cayenne. Can you tell me a easy way to figure out measurements. Hope it turns out I did the best I could. I will let you know. It looks amazing!
The Chunky Chef says
It just comes down to math… since this recipe serves 6, when changing the serving amount, the spice quantities will be a bit off (unless changing the serving size in increments of 6). So .75 tsp of chili powder would just be a 1/2 tsp + 1/4 tsp, and for the cayenne I would just do a heaping 1/4 tsp (since 1/4 tsp is .25). The good news is that spices, especially in cooking (vs baking) aren’t going to throw the whole dish off, since you don’t have to be as precise. I tend to view spice quantities as a guideline anyway, since everyone has their own preferences and spice tolerances 🙂 Hope it turned out well!
Kevin says
We love this recipe. I usually make in the Instant Pot and the cooking time is perfect. I often substitute a fresh poblano pepper for the canned peppers and sometimes I chunk up some baby bok choy instead of onion but the ingredients as listed are fantastic. I also use much less broth, just enough so the Instant Pot does not complain.
Mel says
This is the best chili I’ve ever, ever had in my entire life. Superb, delicious, flawless. It’s in my regular meal rotation. My husband doesn’t get excited about food but says that this chili is incredible. I’m making it again for his birthday this weekend. Thanks for sharing the recipe.
Cindy Buffo says
Amazing!!!
Jenn says
So easy, so delicious.
Dianne says
I am trying this recipe next week while we camp in the mountains. How many servings does it make?
The Chunky Chef says
I estimate this serves approximately 6 people. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc 🙂
Sheila says
How many servings will this make?
The Chunky Chef says
I estimate this serves approximately 6 people. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc 🙂
Amanda says
This was so great. Doesn’t look appealing but the taste makes up for it! I liked it following the directions the hubby preferred his with some hot sauce!
Dawn says
Hi! I made this in the crockpot but as it cooked on high for the time, the broth evaporated and the beans didn’t cook. I’m not sure if I did something wrong or what the deal is. Have you had this happen before? If so, what’s the fix?
The Chunky Chef says
Did you use dried beans? I’ve had many readers comment that without tweaking, this recipe doesn’t work with dried beans (even when soaked overnight).
Tiffany says
Delicious!! I’ve made this a few times and it’s a huge hit with even the pickiest people I’ve made it for
Susan says
I’m planning on making this, it sounds delicious! Is there a reason not to use chicken thighs?
The Chunky Chef says
You can use chicken thighs if you’d like.
Dave Jennings says
Amazing recipe! Loved the creaminess and very flavorful! Did mine on the stovetop because of time constraints, but it was perfect
Maren Johnson says
SO delicious! So many flavors…I made it on the stovetop with pre shredded deli chicken but love having the crockpot instructions too. My husband is a quiet guy but he raved about it!!
Tina says
The cream cheese ruined it for me. Did not care for the flavor profile.
Anna says
This is AMAZING. I have made it several times now. I was wondering if you can make it on the stovetop?? I need to triple the recipe for a big party, and my crockpot is too small. Would it work? Thanks for such a wonderful recipe!!
The Chunky Chef says
So glad you enjoyed it! There are complete stovetop directions in the “chef tips” section right below the recipe.
Jennifer says
This is my GO TO recipe for white chicken chili every year! My family loves it! I use a rotisserie chicken for mine though & cut it into cubes. The flavor is so much better in my opinion. I also make mine in the crockpot. I just turn it on high until all the flavors are well combined. About 2 hours. I always top with cilantro, sour cream, shredded cheese, & fresh jalapeño slices. I’d also like to add this is just as good after it’s been frozen. LOVE this recipe!
Susan Petre says
Great recipe but if you use regular chicken broth, such as Costco’s organic broth, cut the salt in half.
Julia says
I used low sodium broth, and still cut the salt by one third. It was perfect.
Sherry says
This is a family favorite!! I’ve made it dozens of times over the past 5 years and it never disappoints! Everyone who tries it loves it, and there’s never any left. I usually replace the can of corn with a can of fire roasted corn, add more cream cheese, and use heavy cream instead of half and half. But it’s also delicious as written!!
Anj says
This recipe was fantastic! The only thing missing was extra flavor-we added jalapeños, jalapeño seasoning salt, habanero hot sauce, extra cumin, and garlic powder. Easy fix! Thanks for sharing!