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
-
Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
-
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.
Lezli Braswell says
The whole family loved it! Just the right amount of spice & creaminess! The topping choices allowed everyone to dress it up as they like.
Tiffany Smith Chamberlain says
Thank you! My three year old gladly ate it! Thats a big win.
Becca says
This recipe was delicious. Thank you for sharing! It wasn’t too spicy, and could have been made spicier with more seasoning if people choosed! Thank you again!
Stephanie Strange says
Thank you! I won 1st place with this recipe. 😀
Ben D Black says
The digity BOMB YO!!!!!!!
Tracy says
This was so easy and delicious. It is a hit every time I make it!
Miranda Antonia Warren says
Would you recommend using a Dutch oven or cast-iron casserole dish to make this recipe?
The Chunky Chef says
And cook it on the stovetop? If so yes, the stovetop directions are in the “chef tips” section of the recipe. If you mean to cook it in the oven, I haven’t tested this recipe that way so I can’t say for certain how well it would work or if any changes would need to be made.
Miranda Antonia Warren says
Thank you!
Jamie Jungerheld says
We made this for a cold snowy night. I took a shortcut and used a store-bought Rotisserie chicken, it just shortened the cooking time and worked out beautifully. It was very tasty. My daughter said next time it needs jalapeños but really it was great the way it was.
Regenia says
Can I use a rotisserie chicken from the deli? How do I change the recipe to accommodate an already cooked rotisserie chicken?
The Chunky Chef says
You can definitely make this recipe using pre-cooked chicken. 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 🙂
Julie Kane says
An I use frozen chicken?
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 recommend thawing your chicken.
Bonnie says
Is this you Jules?
Emily says
My Nana gave me her old crockpot so I made this and it is the actually the best chili I’ve ever had I’m being so serious. Major slay❤️
Emma says
A quick and simple dinner. Crowd pleaser.
Elisa says
I just tried this recipe today, after doing a chili crawl recently in our town. Someone on the chili crawl had white chicken chili and it was delicious, and inspired me to make my own. This recipe is very close to what I had tasted during my chili crawl. I intend to tweak it some and make it my own, but even just making it as written produces a fabulous meal. My toddler enjoyed it too!
Meg says
I really like this. It’s become my go to for potlucks. I’ve been using bone in chicken thighs, and cooking them through before adding the beans. Then I take them out and shred and debone the chicken. Thighs are more flavorful and you get all that collagen from the cartilage. I add the beans when it’s just about done so they don’t get mushy.
Nancy says
Outstanding recipe, husband and I truly enjoyed and so quick and easy.
Angela Sartell says
If using rotisserie chicken, should I add it in with everything even though it’s already cooked or add it at the end so it won’t dry out?
The Chunky Chef says
I would add it towards the end, just so it can get warmed up 🙂
Kathy says
I have made this recipe so many times. It’s always raved about and never wasted. It’s one of our top family favorites. 🖤
Michelle says
Do you know if it would it come out okay if I used plant based cream cheese n dairy free half and half? My daughter loves your recipe but we both recently been diagnosed with alpha gal syndrome.
The Chunky Chef says
I haven’t tested it, but I think that should work just fine 🙂
Michelle says
It’s one of my go to favorites
GaelicGirl68 says
For faster recipe prep one could also use a rotisserie chicken. Just be mindful of the basic seasonings such as salt. Can always add more but you can’t remove it.
Talene says
I absolutely love this recipe. I use chicken thighs and add chicken bouillon. always a hit. thank you so much for sharing this recipe.