This easy chili recipe is a huge hit, especially when the temps drop, and everyone starts craving something warm and satisfying.
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Table of Contents
🗝️ Key takeaways
- Creamy, homemade white chili is loaded with flavor, and the tender chicken cooks perfectly every time.
- This budget-friendly meal fills a large pot so you can feed a crowd on game day or the whole family any night of the week! Perfect for potlucks!
- Choose between crock pot or stove top prep to make this comfort food favorite fit your schedule.
If you're tired of classic chili, enjoy the mild, light flavor and hearty texture of cream cheese chicken chili—it's bound to become a family favorite.
Best of all? Just about 5 minutes prep time is all you'll need!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
Nothing in this cream cheese chicken chili that you wouldn't expect - don't use fat free or low fat ingredients though. Part of the goodness of this dish is in the richness of it.
📖 Variations
- Boneless chicken breasts or thighs are the easiest to cook. However, you can use bone-in chicken and remove the bones before serving.
- Use rotisserie chicken, shredded chicken, or leftover holiday turkey. If the meat's already cooked, just simmer the chili for 15-30 minutes.
- This recipe calls for cannellini beans or white kidney beans, but great northern beans, navy beans, or any other white beans will do.
- Feel free to use Pepper Jack instead of cheddar cheese.
- Homemade chili powder is what I use because it's simply the best. I won't stop you from using your favorite brand, though.
- Toss in a couple of guajillo chiles or poblano peppers for added deliciousness. Be sure to fish them out before serving.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Place chicken breasts in the crockpot and add the chili powder, cumin, and garlic powder.
- Add green chiles - don't drain them first.
- Add the drained and rinsed cannellini beans.
- Put in the corn and onions.
- Pour in chicken broth or stock.
- Cover and cook on low.
- An hour before serving shred the chicken.
- Heat the butter, half and half, cream cheese, and sour cream and add to the
slow cooker . - Cover and cook another hour. Serve with plenty of fresh cilantro on the top!
Stovetop instructions
If you're in a hurry to get dinner on the table and you forgot to start the
Here's an easy way to cook this creamy white chicken chili recipe on top of the stove. I don't think the flavor is quite as good but it's still better than any takeout you can think of!
This will take just about 30 minutes.
- Add the chicken breast to a heavy, 4-quart stockpot.
- Turn the heat to medium.
- Add chicken stock and cook the chicken until tender - it takes about 15 to 20 minutes.
- Shred chicken with two forks and then it add back to the stock.
- Add the remaining vegetables and seasonings and simmer for 5 to 10 minutes.
- While the chicken is cooking mix the cream sauce ingredients according to the recipe below.
- Add it to the chicken mixture.
- Simmer over low heat for about 5 minutes.
- Remove from heat and serve.
🎥 Video
🥫 How to store leftovers
White chicken chili with cream cheese is great the next day, the next-next day, and even the day after that. You get the point—it's a real crowd-pleaser.
Spoon the leftovers into an airtight container and store in the fridge for four to five days. Reheat the chili over the stove or use your microwave.
You can freeze creamy chili, but the texture isn't usually as great after thawing—it might be a bit more watery. In a heavy-duty freezer bag or plastic container, white bean chicken chili will keep for three months.
I love making this chili right after Thanksgiving! I get so tired of turkey leftovers but this easy recipe hides the fact that there are leftovers in it!
💭 Things to know
Expert Tip: Don't use fat-free or low-fat ingredients. They'll make the chili watery and bland. Plus, part of the goodness of this dish is its richness!
- Even though you can cut down on cook time, the longer you let the creamy chicken chili simmer, the better the flavors will blend.
- Heating up the dairy products before stirring them in helps everything melt more smoothly and quickly.
- If using the stovetop method, once you add the cream cheese and sour cream, don't let the chili boil, or it can curdle.
- You can make white chicken chili in the crockpot using the high setting for 3-4 hours. However, switch back to low for the final steps.
- Add your favorite toppings! We like to garnish with some avocado, fresh cilantro, and candied jalapenos. It's also tasty with crumbled tortilla chips or Fritos on top.
👩🍳 FAQs
Swap it for milk if you want to cut back on fat. Keep in mind the texture and flavor will be different. On the other hand, sometimes I'll use heavy cream just to make it extra rich—yum!
Technically, some
If the chili is a little thin for your taste, thicken it up by pulling out a cup or so of the beans. Puree them in the blender before stirring back into the chili. Easy trick!
This doesn't usually happen to me, but I've gotten this question in the comments before. Either of these methods will work:
1. If you are adding the cheese to the sauce, melt it slowly in the cream—before adding it to the chili. Whisk it smooth.
2. The method I prefer is to add the shredded cheese to the top of each bowl before serving. I think it keeps the flavor more intense.
📚 Related recipes
I love slow cooker recipes for back to school! Here are some of my favorites.
- Mexican chicken soup, officially called Pozole Verde, is packed with flavor and texture—the chewy hominy is so satisfyingly delicious.
- Frito Pie combines classic chili (the beefy, tomato-y kind) with salty corn chips. It's a fun way to get everyone excited for dinnertime.
- With zingy Tex-Mex flavor, black beans, and chicken, Crockpot Chicken Tortilla Soup is a soul-warming meal for the chilliest of days.
🍽️ Serve with...
There's nothing better than chili and a hunk of fresh bread... except for when that bread is actually the bowl and you don't have to clean dishes!
Another classic pairing with chili is Buttermilk Cornbread. It's both easy and so delicious.
If you're still looking for more, check out my collection of 75 sides to go with white chicken chili. There's enough to keep even picky eaters happy all season long.
Chili season, that is.
📞 The last word
When my son headed to college about 2 hours south of here I sent him a
Not only was he super popular but I didn't need to worry about his eating habits - this stuff is SO good, y'all!
And, honestly? It's so easy to put together that even a brand new cook can do it successfully!
Love this? Next time try my cheesy chicken enchilada soup or fiesta chicken!
So good for tailgating parties.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars!
📖 Recipe
Creamy White Chicken Chili in the Crockpot
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 ½ pounds chicken breasts, or thighs, boneless
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 ½ cups chicken stock
- 4.5 ounce green chiles, chopped (canned)
- 2 cups corn, (white is preferred)
- 30 ounces white Cannellini beans, , drained
- 2 cups onions, chopped
- 3 tablespoons butter
- 1 cup half and half cream, (light cream)
- 4 ounces cream cheese
- ½ cup sour cream
- ½ cup chopped cilantro, , if desired
- 1 ½ cups shredded Pepper-Jack cheese
Instructions
- Place chicken breasts in the crockpot.
- Add the chili powder, cumin, garlic powder, chicken broth, green chiles, onions, corn and beans.
- Cook on low for 7 hours.
- Shred the chicken in the slow cooker with two forks.
- An hour before serving heat the butter,half and half, cream cheese, and sour cream in a saucepan, whisking until smooth.
- Add to chicken mixture in the slow cooker and cook on low for about 1 more hour.
- Sprinkle with cilantro and Pepper Jack to serve.
Stovetop Instructions
- Add the chicken breast to a heavy, 4-quart stockpot.
- Turn the heat to medium.
- Add chicken stock and cook the chicken until tender - it takes about 15 to 20 minutes.
- Shred chicken with two forks and then it add back to the stock.
- Add the remaining vegetables and seasonings and simmer for 5 to 10 minutes.
- While the chicken is cooking mix the cream sauce ingredients according to the recipe.
- Add it to the chicken mixture.
- Simmer over low heat for about 5 minutes.
- Remove from heat and serve with toppings of choice.
Notes
- If you are REALLY pushed for time use the stovetop method and use a pre-cooked rotisserie chicken from the deli. It will take about 15 minutes.
- Use leftover turkey instead of chicken. I love making this chili right after Thanksgiving! I get so tired of turkey leftovers but this easy recipe hides the fact that there are leftovers in it!
- Add a couple of guijillo chiles for added deliciousness. Be sure to fish them out before serving.
- Use Cheddar cheese in place of the Pepper Jack. This gives the chili a little more color but some people prefer the sharper flavor.
- Substitute white hominy kernels for the corn. I love hominy so sometimes I add it instead of the corn.
- Add diced green and red Bell peppers. This adds flavor without adding too much heat if your family doesn't care for spicy foods.
- Add diced jalapeno. If your family is like mine and likes MORE spice then add jalapeno to taste.
- Crumble tortilla chips on top. I like the crunchy texture and salty flavor that tortilla chips bring to this, as well as other casserole recipes. Just crumble a handful on top before serving.
- Serve over fritos. This is one of my favorite twists on Frito pie!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Restless Chipotle!
First published August 15, 2018. Last updated September 9, 2023 for readability and clarity.
Martha says
Not a fan of traditional chili but I really love this. It makes enough for quite a few meals fir one and freezes very well.
Judy says
Made this today in the crock pot. Super delicious!!! Thank you for a great recipe and it looked good too!!!😋
KWS says
Why do people who have not made this recipe post comments about how good the recipe looks? Most people read the comments to see how the recipe turned out for readers. No one really cares if someone thinks the recipe looks good in the post pictures. It always makes me super cautious about trying a recipe when there are multiple "this recipe looks yummy but I haven't actually made it) comments. Typically that means the bloggers best friends are just adding 5-star comments to increase ratings for the blogger.
Marye says
Sadly I have no best friends... but I hear ya. You gave it a 3 rating without trying it.. which was kind of rude by the way. Just not rating would be great.
pipecreektx says
Snow fell from morning to late afternoon in Georgetown TX today!!! Perfect day to make your chili. I used the stovetop method since my chicken breast needed to be thawed. Found I needed more chicken broth than 1.5 cups. Chili was SOOOO good!!
Marye says
Yummy! We had snow all day here in Dallas, too. Kinda jealous of your chili - I am on bedrest with a broken foot so it will probably be takeout.
Elizabeth says
You never said in the crock pot steps what to do with the onions...I assume you add them with everything else at the beginning and let them cook?
Marye says
Yes. Sorry!
Julia Stearns @ Healthirony says
This white chili looks so zesty and tasty! Absolutely love your creative idea! Thanks for sharing!
Marye says
Thanks! It's one of our favorites
Jill Roberts @ WellnessGeeky says
This white chili looks absolutely fantastic. Beautiful pictures, too. I look forward to trying this. Thanks for sharing Marye!
Marye Audet says
Thanks Jill! It's one of our favorites!
Nutmeg Nanny says
I use my slow cooker all the time. Although it broke the other day so now I'm in the market for a new one. As soon as i get one I need to make this asap!
Michelle@Healthiersteps says
Chili in the winter is my go to winter comfort meal. I always keep cans of white beans on hand. Your recipe looks so delicious!