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!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
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.
Molly B says
This is the best chili/soup ever! I doubled the amount of chicken (we like a lot of meat in our house!) and the spices. Topped w/ sour cream, Mexican shredded cheese, chopped green onions and seasoned tortilla strips. Great for next day leftovers too!
Bev says
This is delicious! The only thing I will change next time is NO salt, as the chicken broth had plenty.
Anita says
This is my new favorite chilli!
Marianne says
This chili was amazing! Everyone asked for the recipe! I doubled it for 8 and it was all gone. Made exactly as written
Terrie says
I served this dish with tortilla chips, and avocado. Delishes! I am adding this to my fall favorites!
DavidF says
Amanda … Oh Dear, you knocked it out of the park. Wife cooked it and it was excellent. I think she barely made any changes. We served it with fresh avacados (chopped-up) with some crunchy tortilla strips that we threw in it. And, it was SPECTACULAR. Thanks for sharing. We are definitely gonna use that one again. Also, we now know who you are and respect your culinary capabilites, so please sub us to any mailouts that you have. Thank you, sincerely.
Cari says
Made this tonight but used rotisserie chicken and used the stove top to prepare. Absolutely delicious. Thank you
AK Phelps says
Just a bit bland – I used extra chili powder & added coriander. If I had more cumin, I think that would have been a big bump. And I’d like to garnish it with pico de gallo the next time!
Rose Kay says
Family favorite been making this for years, seriously no tweaking necessary it’s amazing! Even my “no chili” teenage daughter loves it.
Marylou says
Made this nondairy to lighten it up, but topped with shredded spicy Jack cheese, avocado, green onions and sour cream. Used a can of fiesta corn and Young Huns medium hot green chile. I also used shredded and chopped rotisserie chicken and put everything in together and cooked in the crockpot for 4 hours on high. Perfect! Hubby was in heaven!
Em says
Silly question but is the chicken raw when you add it to crock pot in step 1?
The Chunky Chef says
Yep, it’s raw and cooks with the chili 🙂
Kelly says
Do you think this would work with frozen chicken breast?
The Chunky Chef says
Since the USDA doesn’t recommend using frozen poultry in the slow cooker, I can’t recommend it in good conscience. If you’d like to use frozen chicken, and have an Instant Pot, I would use those directions (in the “chef tips” section right below the instructions). Otherwise, I’d just thaw it to be safe 🙂
Kris says
If I want to use pre-cooked shredded rotisserie chicken, how long should the rest be cooked prior to adding the chicken?
The Chunky Chef says
It just won’t take nearly as long in the slow cooker, and I would add the chicken towards the end so it doesn’t end up mushy. You’ll just need a few hours on low to make sure the veggies are tender, then proceed with the recipe starting in step 5 🙂
Jenna says
Obsessed with this recipe! We go a little heavy-handed on the seasonings and add some paprika and the flavor is unreal. We also add the entire block of cream cheese and do the corn starch trick to thicken it up and just wow. Lasts us for days and as a typical leftovers hater, I look forward to getting to reheat this multiple days in a row.
Shelby says
How much cornstarch?
The Chunky Chef says
It’s listed in the bold and italicized “chef tips” section right below the instructions.
Nancy says
Big hit with the entire party! Many wanted the recipe!
Denise says
Can the half and half and cream cheese be added and slow cooked with the rest from the beginning?
The Chunky Chef says
I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain if that would work. If you do some experimenting, I’d love to know how it turns out!
Zoe says
I first tasted white chicken chili in October of last year from Sam’s. I got it to try it. I love it so much. I went back for more. It was gone! They said it was out of season. It was still October. So I waited until this year to get it and they told me it was discontinued. So I decided I was going to make it myself. I just finished making this recipe. It is so delicious! Thank you so much for sharing your recipe. Now I can have it when ever I want.
DavidF says
Much better if you cook it yourself. For us, we taste things at Costco, find what we like, then learn to cook it ourselves. And, things at Costco have went up (or, at least, it feels like it in October of 2023). So, we are cooking more at home and trying to save money, because all of this inflation is eating up our incomes.
Andrea says
Was sooooo good! Was a little apprehensive while cooking it because I thought it smelled too “cumin-y”, but turned out to be the perfect amount! I used bouillon paste (according to package directions with water) instead of low sodium chicken broth. Used Cannellini beans instead of Northern beans. Used only mild green chiles. Used a little less cayenne. Will definitely make again… and again… and again!
Sue Neilsen says
I’ve made this recipe several times. We love it! It’s a great crock pot
dinner.
Nicole Goodin says
So delicious! Even my picky eater loved this and asked for more!
Brooks S. says
This chili was phenomenal.
I added 2tsp of chilli powder.
Squeeze of lime.
2 tsp of liquid smoke.
1 tsp of smoked paprika
And 1/4 cup of green onion.
Plus a little sugar!
Came out perfect.