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Home / Fall Recipes

Creamy Crockpot White Chicken Chili

4.77
/5
8 hours hours 5 minutes minutes
2,590 Comments
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By: The Chunky Chefpublished: 01/08/2020

This post may contain affiliate links. Please read my disclosure policy.

This contest-winning crockpot white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! #chickenchili #whitechickenchili #chili #chicken #easyrecipe #dinner #comfortfood #slowcooker #crockpot

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!

This crockpot white chicken chili is easy to make, and has just the right amount of spice to warm up your night!

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

  1. Add chicken to slow cooker
  2. Top with seasonings
  3. Add onion, garlic, beans, chiles, corn, cilantro and chicken broth
  4. Cover and cook on low for 8 hours
  5. Remove chicken to a plate and shred, then return to slow cooker
  6. Add cream cheese and half and half
  7. Cover and cook on high 15 minutes
  8. Serve and enjoy!

White chicken chili in slow cooker

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.

Bowl of white chicken chili with toppings

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.

Spoonful of creamy chicken chili

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!!

Skillet Jalapeno Cheddar Homemade Cornbread | In true homestyle fashion, this jalapeño cheddar cornbread is baked in a cast iron skillet with bacon drippings for extra flavor!  Soft inside, with a mouthwatering crunch on the outside, this cornbread is the one you've been looking for! | https://www.thechunkychef.com | #cornbread #homemade #jalapenocheddar #castiron #homestyle

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!

Slow Cooker Creamy White Chicken Chili | This creamy white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! | http://thechunkychef.com

Creamy Crockpot White Chicken Chili

4.77 from 1442 votes
Author: The Chunky Chef
Prep Time: 5 minutes minutes
Cook Time: 8 hours hours
Total Time: 8 hours hours 5 minutes minutes
Calories: 155
Servings: 6 servings
(hover over # to adjust)
Print Rate Pin
This creamy white chicken chili is made super easy in your crockpot! Creamy with plenty of spice, it's the perfect companion on a chilly night!

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

** to thicken chili even more, mix 1 Tbsp of cornstarch into 2-3 Tbsp of milk/half and half/chicken broth or water.  Stir until cornstarch dissolves, then stir that mixture into the chili.  Cook until thickened to your liking.

STOVETOP DIRECTIONS

  1. Cut chicken breasts into 3 pieces each, then set aside.
  2. 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.
  3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper.  Stir.
  4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
  5. 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.
  6. 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

  1. Add chicken breasts to pressure cooker (I personally use a 6 quart Instant Pot).
  2. Add in onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder.  Stir.
  3. Cube cream cheese and place on top of the chili.
  4. 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.**
  5. Remove the chicken breasts to a plate or bowl and shred with 2 forks.
  6. 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.

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This contest-winning crockpot white chicken chili is made easy in the slow cooker, and has just the right amount of spice to warm up your night! #chickenchili #whitechickenchili #chili #chicken #easyrecipe #dinner #comfortfood #slowcooker #crockpot

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.77 from 1442 votes (247 ratings without comment)

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Recipe Rating




  1. Caleigh says

    Posted on 1/21 at 11:55 am

    Hi! If I make this with a pre-cooked rotisserie chicken, how does the recipe change? Thank you!!

    Reply
    • The Chunky Chef says

      Posted on 1/22 at 7:53 pm

      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 🙂

      Reply
  2. C. Brewer says

    Posted on 1/19 at 1:48 pm

    I have made this too made times to count. It is so good and a family favorite. I made no changes and it’s amazing.

    Reply
  3. Marian says

    Posted on 1/18 at 9:40 pm

    Flavor was amazing. Next time will add some cornstarch to thicken

    Reply
  4. Maria Lemp says

    Posted on 1/16 at 8:32 am

    Can you use whole milk instead of half and half for this recipe?

    Reply
    • The Chunky Chef says

      Posted on 1/16 at 9:56 am

      Yes, it’s pretty forgiving 🙂

      Reply
  5. Marissa says

    Posted on 1/15 at 12:12 pm

    Would chicken bone broth be okay? Or too strong?

    Reply
    • The Chunky Chef says

      Posted on 1/16 at 9:58 am

      I haven’t tested this recipe with bone broth, so I can’t say for certain. If you love the stronger flavor, then you could always give it a try!

      Reply
  6. Kathy Burress says

    Posted on 1/14 at 8:17 pm

    Delicious! I only used one can green chili’s and mild version. Non spicy eaters even loved it with a little kick. Not too much.

    Reply
  7. Sue says

    Posted on 1/14 at 7:00 am

    Any one tried this with coconut milk?

    Reply
    • The Chunky Chef says

      Posted on 1/14 at 9:04 am

      I haven’t, but hopefully someone else has, and will chime in 🙂

      Reply
      • Becca says

        Posted on 1/19 at 11:45 am

        Yes I have! I sub all dairy ingredients. I used 2 cans of coconut milk and a can of coconut cream for making it for 10 servings, all unsweetened by the Thai kitchen brand always turns out amazing!

        Reply
  8. rose anderson says

    Posted on 1/12 at 1:11 pm

    Definitely a hit with us! Easy to make & best chicken chili we’ve had!!

    Reply
  9. Trying new recipes says

    Posted on 1/11 at 8:32 pm

    Made this today and it was real good. Good for meal prep, would be good with crushed Fritos. Used whipping cream because I had no half and half. I could have made it to half and half but it was good with the cream.

    Reply
  10. Linda says

    Posted on 1/11 at 8:12 pm

    Made this today for my husband and sons. It was a big hit for everyone! They’re not cilantro people and I forgot the jalapeños. Still a delicious healthy meal. And I love crockpot meals!! Thanks!

    Reply
  11. Theresa says

    Posted on 1/11 at 11:52 am

    Hands down the best White Chili recipe!

    Reply
  12. Cindy says

    Posted on 1/10 at 8:10 pm

    I’ve made this recipe many times and my family LOVES it. Sooo delicious!

    Reply
  13. JACOB VANMETER says

    Posted on 1/10 at 7:33 pm

    Made this for the family tonight and they devoured it. Bumped up a couple seasonings (we like some kick) but solid chili. Will make again

    Reply
  14. Kathy Pullen says

    Posted on 1/10 at 7:25 pm

    I have had this meal several times and lOVE it!! So delicious. I want to make it for my vegan family, and so will have to leave out the chicken and I have cashew milk for the “dairy” part. If there is no meat, how long should I have it in the slow cooker for??

    Reply
    • The Chunky Chef says

      Posted on 1/12 at 9:49 pm

      So happy to hear! You’ll just need a few hours on low to make sure the veggies are tender 🙂

      Reply
  15. Julie Morris says

    Posted on 1/10 at 2:37 pm

    I make this using frozen diced chicken. Any thoughts about adjusting the cook time?

    Reply
    • The Chunky Chef says

      Posted on 1/12 at 9:50 pm

      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.

      Reply
      • Jessica says

        Posted on 1/13 at 9:37 am

        For frozen chicken do you think you need to adjust time in instant pot? Tia!

        Reply
        • The Chunky Chef says

          Posted on 1/13 at 10:15 am

          There are Instant Pot directions in the “chef tips” section right below the recipe 🙂

          Reply
  16. MONTE FREEMAN says

    Posted on 1/10 at 9:59 am

    I made it once.
    It was gone in 60 seconds.
    I’m back for round 2 😋
    🌟🌟🌟🌟🌟

    Reply
  17. Erica Vega says

    Posted on 1/8 at 6:18 pm

    Best recipe for chicken chili and so easy!!

    Reply
  18. Laura says

    Posted on 1/7 at 4:15 pm

    This turned out amazing – so easy to throw in the crockpot before a busy day! I followed the directions exactly as written and it thickened on its own (no need for the cornstarch) and also was so flavorful. I wouldn’t change a thing! Served this topped with cheese, sour cream, and avocado and with corn bread on the side. Will def make again!

    Reply
  19. Bethy says

    Posted on 1/7 at 1:10 pm

    I absolutely love this recipe. I’ve made it nearly a dozen times since I came across it a couple of months ago. It’s delicious! I either make a batch and freeze half and eat the rest over a a couple of days or I meal prep and have this for lunch for over the week. I have tried freezing this with and without both the cream cheese and the half and half and it (and then add some to it when reheating) and it turns out delicious either way…. granted, it doesn’t last long in my freezer. My 13 yr old daughter recently tried it, so now I’m having to fight her for it. I usually make regular chili for the hubby and her but I made the mistake of sharing. I agree exactly with how the recipe suggests one can if each of the mild and hot green chilies as sometimese mild ones sometimes don’t have enough heat if you like the heat.

    Reply
  20. Dp says

    Posted on 1/6 at 7:51 pm

    I made this tonight for dinner. It was delicious. I just added a whole block of cream cheese instead of a half a block was very happy with it.

    Reply
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