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.
Richard says
2nd time making this . Perfect for this snowy day in Chicago. Super easy . I add a bit more pepper. I like it a bit spicy
Rachel Nynas says
This was so yummy! I did make some slight changes. I started with a full stick of butter and 2 heaping tablespoons of minced garlic. I added 2 cans of corn and 1 can of kidney beans and 9ox of reduced fat cream cheese. I had to substitute heavy cream for the half n half. I also didn’t add the cilantro as I’m not a fan of the taste.
Served with crusty bread. It’s a hit!
KB says
This is my go to when it’s going to get cold outside. Perfect every time. Thank you for sharing.
Doreen C. says
I think it’s delicious and the hubby loved it too. I did it on the stove top and used a rotisserie chicken.
I used tip 6 under the crockpot cooking directions which was whisk the cream cheese with some of the hot broth and then added it to the pot and because we wanted it thick I also did the chefs tip regarding corn starch.
John says
How many does this serve?
The Chunky Chef says
I’ve estimated this recipe will feed approximately 6 people, but the exact serving size is up to you. 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
I have made this so many times and always forget to leave a comment. One of our favorite meals and so easy and quite healthy.
Julie M says
I love this recipe, and my family devoured it! I was wondering though, has anyone used any other dairy besides the half and half? I’m only asking because I don’t use half and half regularly, and there is so much left over that I just end up tossing out. Any suggestions would be greatly appreciated. TIA!
The Chunky Chef says
So glad you all loved it! You can use heavy cream, whole milk, evaporated milk, etc. 🙂
Sandi Hampton says
I have made this several times and it is ALWAYS a hit. So delicious and so easy. I don’t change a thing.
Colleen says
Can you make with rotisserie chicken and reduce cooking time?
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, then proceed with the recipe starting in step 5 🙂
Betsy says
Hello!! Do you think I could use frozen diced onion rather the fresh onion?
The Chunky Chef says
I haven’t tested it, but that would probably be just fine 🙂
Julie M says
I used frozen chopped onion and it worked great! I also used frozen diced chicken which worked out to be so much easier.
Taylor says
This is hands down the BEST white chicken chili recipe out there. I’m pretty sure I’ve been making this since you posted the recipe! It’s my go-to winter meal or when I need a meal that while last us a few days. I add a little rice to the bowl before I add the chili and it makes it that much more filling and hardy!
Tommi says
I work for and adult family home and I am always looking for new things for them. I came across this I omitted a few of the things that I didn’t have. I used baby butter beans instead of great northern used one can of chilis instead of two. I subbed two cans of cream of chicken to keep the creamy factor. So fingers crossed.
Cookie says
Tried this for first time…easy to make and the taste is amazing
Denise Zimmerman says
Delicious! I’ll definitely be making this recipe again.
hannah adkins says
If I am using pre cooked chicken (rotisserie chicken), do I need to adjust the time/temperature of the slow cooker?
The Chunky Chef says
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 🙂
Sheila says
I made the White Chili recipe. Wow was it good. Everyone loved it. I need to make it a little thicker next time.
Rebecca Spence says
I saw in the recipe that it should be frozen without the cream cheese and half and half, but is it possible to freeze the leftovers with it? Does it just not reheat as well? It made so much, and it’s delicious, but our little family of 3 can’t finish it all and I’d like the keep the extras!
The Chunky Chef says
I haven’t tested freezing leftovers, as we never have any. The dairy could possibly separate, but this may not happen. If you experiment, I’d love to know how it goes!
Max says
Delicious, came out great! Are there more nutrition facts available? I’m required to track and correct for carbohydrates for my medical condition and would appreciate any additional info like that!
The Chunky Chef says
Since I’m not a nutritionist or dietician, I don’t provide full nutritional information for recipes as there is a potential for error, and I wouldn’t want to potentially and/or unknowingly pass along incorrect information. If full nutrition information is important to you, I recommend running the ingredients through whichever online nutritional calculator you prefer, or that you seek a nutritionist/dietitian for exact nutritional information. However the recipe card plug-in automatically calculates the nutrition, and it’s available at the bottom of the screen when you hit “print recipe”. Just know that this is not double checked and could be inaccurate.
Rebecca Thibert says
Just want to comment that the nutrition information on the recipe card is definitely incorrect, so don’t rely on it. It says there is only 5 carbs per serving, which is impossible when using two cans of beans and a can of corn, both which are high in carbs. This is probably more like 40 carbs per serving. Not criticizing, just noting not to rely on this info.
Jamie says
Absolutely love this recipe! My friend made it years ago, and I couldn’t get enough. I just recently made it and shared some with family who LOVED it and asked for the recipe. It’s one of my favorite easy meals to make!
Tim S says
I have cooked this according to the instructions for the past few years and it’s always a hit anywhere I take it.
Scotty says
I’ve been making this recipe for years now, and it turns out delicious every time. I follow the recipe exactly, and my family thinks it’s great as written. Thanks for the recipe Amanda!