Love this? Try my cheesy chicken enchilada soup or fiesta chicken next!
❤️ Why you'll love it
This hearty chicken chili is creamy and delicious - perfect comfort food for a chilly day. It's budget friendly and makes enough for a crowd.
Best of all? Just about 5 minutes prep time is all you'll need! Plus I'm giving you instructions for both slow cooker and stovetop preparation.
Let's get started!
🧾 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 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.
- 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.
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- 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 beans.
- Put in the corn and onions.
- Pour in 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.
Stovetop instructions
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.
- 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.
👩🏻🍳 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!
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.
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.
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.
💭 Tips
Expert Tip: 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!
- 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.
- 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!
📖 Recipes to try
I love slow cooker recipes for back to school! Here are some of my favorites.
- 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 a delicious meal that just melts in your mouth.
📚Easy Weeknight Dinners!
Who doesn't need more easy, weeknight dinner recipes? Check out these 30 family friendly, budget friendly family dinners that are freezable, make-ahead, and can be on the table in minutes.
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!
Related recipes
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. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Creamy White Chicken Chili in the Crockpot
Equipment Needed
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
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
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We'll never share your email or send you spam. Pinkie swear.First published August 15, 2018. Last updated August 28, 2020 to add better images and step by step instructions.
Elizabeth
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
Yes. Sorry!
Julia Stearns @ Healthirony
This white chili looks so zesty and tasty! Absolutely love your creative idea! Thanks for sharing!
Marye
Thanks! It's one of our favorites
Jill Roberts @ WellnessGeeky
This white chili looks absolutely fantastic. Beautiful pictures, too. I look forward to trying this. Thanks for sharing Marye!
Marye Audet
Thanks Jill! It's one of our favorites!
Nutmeg Nanny
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!
[email protected]
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!