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.
Lee Anne Budach says
I have made this at least a dozen times, exactly how written, and it’s amazing every time. All guests love it too and ask for the recipe. That’s when they find out how easy it is! Thank you so much!
Judy says
I cut back a bit on the spice but I will increase it next time. It was delicious anyhow.
Emma says
Would it be possible to substitute the cream cheese for plain Greek yogurt?
The Chunky Chef says
That should work just fine 🙂
Rachel says
Excellent recipe! The flavor is spectacular. Just the right amount of spice. This is the first crockpot white chicken chili recipe I’ve tried and I’m not looking for any others. My 18 month old daughter loves it too. I like adding extra veggies and it doesn’t seem to dilute the flavor. I recommend for sure. I make it regularly now. Thank you so much!!
Pamela says
We make this bi-weekly! One of our most favorite meals!
Chelsea says
A favorite in our quick and yummy recipe rotation! It’s my go to when dropping off for others.
Alyssa says
How much is a serving size of this?
The Chunky Chef says
My serving sizes aren’t measured precisely, and are merely an estimate.. but I would estimate between 1 – 1.5 cups.
Sandi H says
This is one of my favorite recipes! I make this for every occasion and everyone asks for more. I’ve shared this recipe 100 times! So Good and So Easy! The only thing I’ve changed is to have substituted sour cream for cream cheese just because I didn’t have the cream cheese available. Thank you Amanda. This is a keeper for sure!
Kaitlyn ashley says
This is such a good recipe! We use it all the time, so quick so easy to memorize!
Monique B says
This recipe lived up to the hype! Ratios for the ingredients are pretty much prefect. I usually have to add something to push the flavor up but didn’t have to with this one. Got nothing but compliments and request for recipe. This on is a crowd pleaser.
rebekah says
So yummy! I doubled the recipe but didn’t not had 3 cans of beans. I also only used 2 4oz cans of green chilis and left out the half and half (didn’t have any) Everything else the same. Flavor was perfect!
Trish says
I added a can of black chili beans and extra chili powder and a can of diced tomatoes with green chilies. So good..
Tamara Ford says
We love this chicken chili! It is in our rotation. Thank you for sharing it.
Kathy says
This recipe is the BEST!
Vanda Canady says
Favorite on a rainy day!!
Jen says
Made for the family again tonight! Always a big hit and going on a continuous rotation. I have to double the recipe to ensure we have enough but we always have leftovers and this chili is the only leftover that gets eaten entirely! Tonight’s meal had to be prepared in the pressure-cooker but came out PERFECTLY with your provided directions, thank you so much for the recipe and the different preparation methods. <3
Donna says
I want to make this chicken chili but don’t have any cream cheese in the house, can I substitute something else for that?
The Chunky Chef says
You could try sour cream.
Em says
Delicious! My husband normally prefers a red meat beef chili, but he really enjoyed this! My 4 & 5 year old devoured it as well. This will become a regular in our household.
Kristina Lamontagne says
I have made this at least a dozen times. It eventually becomes super quick to make and super versatile. One quick tip-I’ve used 2 cans of chicken before instead of chicken breasts. Couldn’t even tell a difference. (And I’m not much of a can person) You can also switch out beans for black and use more or less chilies. Super, super tasty. Thank you!!
Kara says
This recipe is on repeat at our house. WE ALL LOVE THIS RECIPE! You are brilliant. Thank you for all of the recipes you create!