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.
Tonya Elrod says
Absolutely AMAZING!!!!
Shelley Delgado says
I made this tonight for the neighborhood chili contest… and won 🥇!
I doubled the cream cheese and didn’t add the cilantro during the cooking just in case, I know for some cilantro taste like soap.
Thank you for an easy, delicious recipe!
Tracy says
Goodness me! This was simply AMAZING!!! I followed the recipe exactly except, much to my astonishment, I didn’t have any green chilis in my pantry. I ALWAYS have at least one tin of green chilis in there! DANG. Anyway, I did have some green salsa verde so I used that. Worked just fine in a pinch.
Colleen M says
Can I make this with rotisserie chicken? And if so, at what point would I add it?
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 🙂
Patty says
What would you substitute the beans with? Black beans you think would still keep the same results?
The Chunky Chef says
Yes, but you’ll want to drain and rinse them really well, or the black color can leach into the creamy chili and give it an off putting color.
Abbie says
Do you use frozen chicken or thawed? Is there a difference on the time if frozen. Thank you
The Chunky Chef says
I only use thawed chicken in my slow cooker recipes. 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.
Cassidy says
Could you use heavy whipping cream instead of half and half? Would it be the same amount?
The Chunky Chef says
Yes and yes 🙂
Amber says
About how much white chicken chili is a serving size?
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.
K Elder says
Absolutely suburb ! I’ve never tried white chili before – always felt it would be too bland for my liking. but THIS – this is crazy good. The flavor is outstanding. It’s the only chili my family wants now. Everyone who has tried it has asked for the recipe. I make it as listed. This truly is award winning chili. Thank you sharing Chunky Chef.
J Thorogood says
Truly delicious and well-balanced! Cream cheese tip worked wonders
Cheryl Shook says
What is the cream cheese tip/trick?
The Chunky Chef says
It’s listed in the “chef tips” section of the recipe card, right below the instructions.
Katie H. says
Yep, this is the one. I’ve tried a lot of white chicken chili recipes and this will be my go to! Thank you!
Crystal says
I made this tonight without all the peppery ingredients because my husband can’t have nightshades. It was still delicious! The family really enjoyed it! I will be making this again!
Alexis says
Hello! Is it possible to use whole milk instead of half and half? This looks delicious!
The Chunky Chef says
Absolutely 🙂
Dutricia Richardson says
I made this today but instead of using my crockpot I used my pressure cooker and it was done in 30 minutes. I used spicy chicken broth, which took it to another level. This soup is amazing. I will definitely make this again.
Bobbie Ratcliffe says
I made this chili last week. It was absolutely fabulous! There were a few ingredients i didn’t have and substituted thighs for the chicken breasts. I don’t have a shredder, I like my chicken in cubes. I added a can of jalapeños. I did not drain the northern beans as I like my chili thick like a stew. It was a hit at my house… even my macaw felt SHE needed to have some. I will definitely be making this again!
Kylie Yancey says
Made this for a group of friends for Halloween, it turned out amazing! I ended up adding 16oz of cream cheese and 3lb of chicken, and added some jalapeños for roughly 15 people and everyone loved it! Really easy to make and quite the hit!
Jan says
I made this for the first time today and it is so easy and so delicious! I did have to make a few small changes, based on what I had on hand, but nothing that really changed the recipe. I used four of chicken tender cuts instead of a whole chicken breast. I used a few small squirts of cilantro paste instead of chopped, fresh cilantro. I also didn’t have any cream cheese or half & half on hand, so I just stirred a little bit of heavy cream into it at the end and it worked great. It has the perfect amount of flavor, with a slight bit of kick, and is just really tasty. I’ll be making it again!
Brooke says
Soooo yummy! Made it for a chili cook off and won! Highly recommend!
Rebecca Bateman says
This recipe has been ago to for my family for years! Thanks for sharing!
Jesse says
This recipe is fantastic and thanks so much for the tip on whisking in the cream cheese. So helpful, thank you!