Creamy White Chicken Chili in the Crockpot

Creamy white chicken chili is a hearty bowl of luscious goodness on a cold, icky day. It’s filled with corn, chicken, white beans, and other yummy things then simmered in an unbelievably rich sauce that will have your family licking their plates. This easy chili recipe is just spicy enough for the adults while not being too spicy for the kids – it’s sure to be a family favorite!

Instructions for slow cooker and stovetop preparation.

If you don’t have time but you still want the flavor try my cheesy chicken enchilada soup!

Recipe Ingredients

Nothing here 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.

• Boneless chicken breasts or thighs make it easy but you could use bone in chicken and remove the bones before serving.
• Homemade) chili powder is what I use but you can certainly use your favorite brand.
• Cumin is one of those flavors people either love or hate. I love its warm, earthy flavor – it tastes like summer to me.
• Garlic powder is great for adding intense amounts of flavor but it can weaken as it gets older. Make sure you keep yours fresh.
• Chicken stock has more flavor than chicken broth. Either is fine.
• Canned green chiles are very mild but still add to the flavor.
• Corn is a must in this recipe. I like using white corn but yellow corn is fine. Canned or frozen – your choice. If you can get fire roasted corn try it!
• White Cannellini beans go with the all white theme of the chili. It’s mostly aesthetic.
• Onion types depend on your personal tastes. Yellow onions are fine – I usually use the white onions because they are sharper in flavor.
• Butter is used to add extra creaminess to the white chicken chili.
• Half and half cream (light cream) keeps it rich but you can use milk if you want to cut back on fat. Keep in mind the texture and flavor will be different.
• Cream cheese is part of the what keeps this chili rich but it also adds a tangy flavor.
• Sour cream is…. well read the above statement. Don’t substitute yogurt or low fat sour cream – it will break in the sauce.
• Cilantro is a gorgeous garnish plus it adds flavor if you like it. I love it so I usually put it on by the handful.
• Pepper Jack is the cheese of choice for this but a Mexican blend works.

White Chicken Chili Is Comfort Food

The only thing better than chili is chili that you cook in a slow cooker… right?

The thing is that, even though I love my chili recipes, I do get tired of the red chili all the time. When I started seeing recipes for slow cooker white chicken chili I have to admit that my interest was piqued.

And by piqued I mean I was drooling down the front of my shirt.

When it’s cold I like chili. Since I work in my kitchen a lot it is awesome to smell the slow cooker all day long, knowing that something yummy is going to get spooned out of it at night.

Plus it saves money on those big scented candles I love. Am I right?

Cumin is one of my favorite flavors so if you’re not a fan you might want to dial that back a little. I ladled the chili into bowls, sprinkled it with Shredded Pepper Jack cheese, and we were ready to eat. You can use Cheddar or Mexican blend cheese if you like.

If you are thinking of something more Italian in flavor try this grilled chicken Alfredo!

How to Cook White Chicken Chili on the Stove

If you’re in a hurry to get dinner on the table and you forgot to start the slow cooker all is not lost! 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.

1. Add the chicken breast to a heavy, 4-quart stockpot.
2. Turn the heat to medium.
3. Add chicken stock and cook the chicken until tender – it takes about 15 to 20 minutes.
4. Shred chicken with two forks and then it add back to the stock.
5. Add the remaining vegetables and seasonings and simmer for 5 to 10 minutes.
6. While the chicken is cooking mix the cream sauce ingredients according to the recipe below.
7. Add it to the chicken mixture.
8. Simmer over low heat for about 5 minutes.
9. Remove from heat and serve.

Creamy White Chicken Chili FAQs

Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!

This recipe is fine for a beginning cook. It’s rated very easy.

How do you thicken white chicken chili?

If your chili is a little to thin for your tastes you can thicken it up by pulling up a cup or so of the beans and pureeing them in the blender before stirring back into the chili.

How do you keep the cheese from gumming up on the spoon?

Someone on the blog was asking how to keep the cheese from gumming up on the spoon – there are a couple of ways to do it.

First, if you are adding it to the sauce melt it slowly into the cream before adding it to the chili. Whisk it smooth.

The other thing, and the one I prefer, is just to add the shredded cheese to the top of each bowl before serving. I think it keeps the flavor more intense.

However you like to do it –give this a try. It’s on my favorites list now.

How do you store leftover chili?

If you’ve got leftovers don’t worry.

You can store them in the refrigerator for up to a week or you can freeze for longer storage. The frozen chili may get just a touch watery but it will be fine when you’ve heated it up.

Variations on Chicken Chili

There are a lot of ways you can tailor this creamy white chicken chili recipe to your own tastes. Here are some of my favorites.

• 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!
• 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 recipe. Just crumble a handful on top before serving.
• Serve over fritos. This is one of my favorite twists on Frito pie!

More Slow Cooker Recipes from Restless Chipotle

I love slow cooker recipes for back to school! Here are some of my favorites.

• Honey Garlic Meatballs have a sweet-tangy-spicy sauce that forms a sticky glaze. You can make this in the oven or slow cooker.
• Beef Tips and Gravy has been warming hungry bellies for decades.The whole family will love this updated version with a lighter gravy and a little punch from poblano and guijillo chiles. 
• Beef and Noodles is classic comfort food that’s packed with old fashioned goodness. Tender beef and rich gravy is spooned over buttery noodles for the ultimate comfort food. Instructions for crockpot, instant pot, and top of the stove included.
• Pot Roast with Jalapeno Cheese Grits is so easy and when you pair that tender, falling apart beef with the creamy, jalapeno cheese grits you won’t need to call the family to dinner more than once. Not only does it make the whole house smell like Sunday at Gramma’s —  it tastes amazing.
• Slow Cooker Steak Sandwiches are full of BIG Texas flavor from the cornmeal sandwich rolls to the chipotle aioli and ultra tender bottom round roast that’s braised to buttery perfection!
• Tequila and Lime Chicken Tacos are an easy Tex-Mex dinner that cooks right in your crock pot all day long. The flavors absorb into the meat during the long cooking process so that when you’re ready to eat you’ve got delicious chicken that just melts in your mouth.

You May Need

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

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!

If you need a slow cooker consider this Hamilton Beach Slow Cooker on Amazon. It’s the one I bought for one of my military kids a couple of years ago and I really like it. You can program it so that your food is ready when you are – makes it even easier than a regular slow cooker!

 Creamy White Chicken Chili Recipe

This is so good! I love when fall comes around because it means I’ll probably be eating this a lot right along with my other favorite… smothered chicken!

If there’s any question in your mind about the chicken’s doneness (I’ve had slow cookers turn off during storms without me noticing) just check with an instaread thermometer – it should be 165. This information on safe cooking temperatures is invaluable.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

5 from 5 votes

Creamy White Chicken Chili Recipe

Print Add to Collection Go to Collections

Creamy slow cooker white chili filled with white beans, chicken, and cheese is a great way to warm up on a chilly icky day. Make it in the slow cooker or on top of the stove.

Course Main Course

Cuisine Southwestern

Keyword chicken,comfort food,creamy,crockpot,easy,spicy

Prep Time 5 minutes

Cook Time 8 hours

Total Time 8 hours 5 minutes

Servings 8

Calories 439

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• Slow Cooker

Ingredients

• 1 1/2 pounds chicken breasts, or thighs, boneless
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 1/2 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
• 1/2 cup sour cream
• 1/2 cup chopped cilantro, , if desired
• 1 1/2 cups shredded Pepper-Jack cheese

US Customary – Metric

Instructions

• Place chicken breasts in the crockpot.
• Add the chili powder, cumin, garlic powder, chicken broth, green chiles, corn and beans.
• Cook on low for 7 hours.
• An hour before serving heat the butter,half and half, cream cheese, and sour cream in a saucepan, whisking until smooth.
• Shred the chicken in the slow cooker with two forks.
• 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

Variations

• 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!
• 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 recipe. Just crumble a handful on top before serving.
• Serve over fritos. This is one of my favorite twists on Frito pie!

Nutrition

Calories: 439kcal | Carbohydrates: 24g | Protein: 31g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 120mg | Sodium: 560mg | Potassium: 642mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1045IU | Vitamin C: 12.2mg | Calcium: 274mg | Iron: 2.4mg

Sign up for the emails and never miss another recipe!!

I’M IN!

We’ll never share your email or send you spam. Pinkie swear.