Crockpot White Chicken Chili (Creamy and Easy)

This white chili chicken recipe crockpot method is the kind of dinner that makes a busy evening feel easy: add the ingredients to the slow cooker, let the chicken and seasonings simmer together, then finish the pot with softened cream cheese and half and half. The result is creamy, savory, and pleasantly spicy, with tender shredded chicken, hearty beans, sweet corn, and green chiles in every bowl.

There are plenty of varieties of chili, but this creamy white chicken chili has a particularly cozy combination of textures and flavors. The corn adds a subtle sweetness that balances the heat from the green chiles, while the cream cheese gives the broth a rich finish without requiring a complicated stovetop sauce. Readers have written in to say this chili won first place in their chili contests, and the recipe is just as comfortable on a chilly fall night as it is at a game-day gathering.

Compared with turkey chili, this creamy white chicken chili takes the top spot for a savory bowl with just the right amount of spice.

The slow-cooker version takes 5 minutes to prepare and has a listed cook time of 8 hours, for a total time of 8 hours 5 minutes. It makes 6 servings. A programmable slow cooker is the special equipment for the main method, and the recipe also includes stovetop and pressure-cooker directions when you want a different cooking route.

Why You Will Love This White Chicken Chili

It is mostly hands-off. The chicken, beans, vegetables, broth, herbs, and spices cook together in one slow cooker. The only finishing work is shredding the chicken and stirring in the dairy ingredients.

The flavor has a balanced kind of heat. The seasoning blend brings cumin, oregano, chili powder, and cayenne to the pot, while the two cans of diced green chiles can be chosen as one hot and one mild. That combination gives the chili warmth without making the heat level a mystery.

The finish is creamy and hearty. Great Northern beans add substance, chicken supplies the main protein, and corn brings a gentle sweetness. Cream cheese and half and half are added at the end so the finished chili is creamy and slightly thickened.

It works for more than one occasion. Serve it in big bowls for a fall dinner, set out toppings for game day, or take it to a tailgate in a suitable carrying case. If you have a large slow cooker, the recipe can be doubled.

Ingredients

Trim the chicken, dice the onion, mince the garlic, drain and rinse the beans, and drain the corn before you begin. Keeping those small preparations together makes the dump-and-cook method especially quick.

For the chili

• 1 lb boneless skinless chicken breasts, trimmed of excess fat: These cook in the chili before being shredded and returned to the pot.
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 24 oz. low-sodium chicken broth
• 2 15oz cans great Northern beans, drained and rinsed
• 2 4oz cans diced green chiles: The suggested combination is one hot can and one mild can.
• 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

Topping ideas

Set out any of these toppings at serving time: sliced jalapenos, sliced avocados, a dollop of sour cream, minced fresh cilantro, tortilla strips, shredded Monterey Jack or Mexican cheese, and sliced or minced green onions. Use as much or as little as you like.

How to Make Crockpot White Chicken Chili

1. Season the chicken. Add the chicken breasts to the bottom of the slow cooker. Top with the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Build the chili. Add the diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth, and cilantro over the chicken. Stir so the ingredients are distributed through the broth.
3. Cook until the chicken is tender. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Shred the chicken. Remove the chicken breasts to a large mixing bowl, shred them, and return the chicken to the slow cooker.
5. Add the creamy ingredients. Add the softened cream cheese and the half and half. Stir, cover, and cook on HIGH for 15 minutes, or until the chili is creamy and slightly thickened.
6. Blend the cream cheese smoothly if needed. For an especially smooth mixture, put the softened cream cheese in a small mixing bowl. Add a few ladles of chili from the slow cooker and whisk until smooth. Stir that mixture into the slow cooker, then add the half and half and continue cooking on HIGH for 15 minutes.
7. Stir and serve. Stir the chili well, spoon it into bowls, and add the desired toppings.

Stovetop directions

For a Dutch oven or soup pot, cut each chicken breast into 3 pieces and set them aside. Add 1 Tbsp butter and 1 Tbsp olive oil to the pot. Heat over MED and add the onions. Cook for 4-5 minutes, then add the garlic and cook for 1 minute, stirring often.

Add the salt, pepper, cumin, oregano, chili powder, and cayenne pepper, then stir. Add the chicken, great Northern beans, green chiles, corn, chicken broth, and cilantro. Stir, increase the heat to MED HIGH, and bring the mixture to a boil. Reduce the heat to a simmer and cook uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.

Remove the chicken to a bowl and shred it, then add it back to the pot. Add the half and half and cream cheese, stir well, and let the chili simmer for a few minutes. Stir again and serve with the toppings listed above.

Instant Pot directions

The pressure-cooker directions are written for a 6-quart Instant Pot. Add the chicken breasts to the pressure cooker. Add the onion, garlic, chicken broth, beans, green chiles, cilantro, corn, salt, black pepper, cumin, oregano, chili powder, and cayenne powder. Stir, then cube the cream cheese and place it on top of the chili.

Cover and seal the lid. Switch the valve to the “sealing” position and cook for 20 minutes on manual high pressure. When cooking is complete, let the pressure naturally depressurize for 10 minutes. Then switch the valve to “venting” to release the remaining steam completely before opening the lid.

Remove the chicken breasts to a plate or bowl and shred them with 2 forks. Add the half and half. Stir everything together in the pot so the cream cheese melts into the chili and the half and half warms, then return the shredded chicken and stir to combine. Serve with the desired garnishes.

Tips for Success

• Choose the chile heat carefully. Diced green chiles come in several heat levels, and the hot versions can be pretty spicy. One hot can and one mild can gives the chili a mixed heat level; choose the cans that match your preference.
• Soften the cream cheese first. Softened cream cheese is easier to stir into the hot chili. If small pieces remain, use the ladle-and-whisk method in the instructions before adding the half and half.
• Drain and rinse the beans. This is part of the ingredient preparation and is especially important if you add black beans as a variation, since the extra liquid and color can change the appearance of the chili.
• Use the texture cue, not just the clock. The finished slow-cooker chili should be creamy and slightly thickened after the final HIGH-heat step. The stovetop version should be thickened to your liking after its uncovered simmer.
• Thicken it further if you prefer. Mix 1 Tbsp cornstarch into 2-3 Tbsp milk, half and half, chicken broth, or water. Stir until the cornstarch dissolves, stir the mixture into the chili, and cook until it thickens to your liking.

Variations and Substitutions

• Use leftover shredded turkey. The chicken can be swapped for leftover shredded turkey for another way to make the chili.
• Add black beans. For extra protein, add a can of black beans. Drain and rinse them first so they do not turn the chili an odd color.
• Increase the heat. Use the hot variety of green chiles and/or add diced jalapeno to the slow cooker.
• Leave out the dairy. The chili can be enjoyed without adding the cream cheese and half and half. The finished texture will not have the same creamy dairy finish.
• Keep the corn. Many creamy white chicken chili recipes leave out corn, but it belongs here because its subtle sweetness works well with the heat from the green chiles.

Make-Ahead, Freezing, and Storage

Make ahead

This chili is a good make-ahead meal and reheats very well. For the best match to the freezing directions, complete the slow-cooker recipe through step 4, after the chicken has been shredded and returned to the slow cooker, but before adding the cream cheese and half and half.

Freezing

The chili freezes beautifully with a small adjustment to the finishing steps. Complete the recipe through step 4, cool the chili completely, and freeze it. Thaw it overnight in the refrigerator. When reheating, add the cream cheese and half and half, then serve as desired.

Refrigerated storage

Keep chicken chili in an airtight container in the refrigerator for 4-5 days. When reheating a make-ahead or frozen batch, add the cream cheese and half and half, then serve as desired.

Serving Suggestions

For a relaxed dinner, put the toppings on the table and let everyone finish a bowl with jalapenos, avocado, sour cream, cilantro, tortilla strips, cheese, or green onions. The toppings add coolness, freshness, crunch, or extra heat to the creamy base.

Serve this chili on a chilly fall night with a big spoon and a warm side. A big slice of skillet jalapeño-cheddar cornbread is a fitting accompaniment. The chili also works well for game day. A large slow cooker can help when you want to double the recipe for a group, and a carrying case makes it practical to take the chili tailgating.

Frequently Asked Questions

How many servings does this recipe make?

The recipe makes 6 servings. A large slow cooker can be used when doubling the recipe for a bigger gathering.

Can I cook the chili on HIGH in the slow cooker?

Yes. The slow-cooker directions give two settings: LOW for 8 hours or HIGH for 3-4 hours. After either cooking time, shred the chicken and finish the chili on HIGH for 15 minutes with the cream cheese and half and half.

How do I keep the cream cheese from clumping?

Start with softened cream cheese. For the smoothest blend, whisk it in a small bowl with a few ladles of hot chili until smooth, then stir that mixture into the slow cooker. Add the half and half and continue with the final HIGH-heat step.

What if I want a thicker chili?

Use the cornstarch mixture described in the tips: dissolve 1 Tbsp cornstarch in 2-3 Tbsp milk, half and half, chicken broth, or water. Stir it into the chili and cook until it reaches the thickness you prefer.

Can I freeze white chicken chili?

Yes. Complete the recipe through step 4, cool the chili completely, and freeze it. Thaw overnight in the refrigerator. Add the cream cheese and half and half while reheating, then serve as desired.

What toppings go with white chicken chili?

Try sliced jalapenos, sliced avocado, sour cream, fresh cilantro, tortilla strips, shredded Monterey Jack or Mexican cheese, and green onions. You can choose one topping or set out several for a topping bar.

Nutrition

The listed nutrition is 155 calories per serving. Nutrition information is an estimate, not professional nutrition advice, and calories can vary quite a bit depending on the brands used. If calorie counts or other nutritional values are important to you, run the ingredients through the online nutritional calculator of your choice.