Creamy White Chicken Chili (Slow Cooker)

There are plenty of ways to make chili, but this creamy white chicken chili has an especially easy path to the table: add the ingredients to your slow cooker, let it do the work, then finish the pot with softened cream cheese and half and half. The result is savory, creamy, and gently spicy, with tender shredded chicken, beans, corn, and green chiles in every bowl.

This is the kind of slow-cooker dinner that fits a chilly fall night, a relaxed game-day spread, or a meal-prep routine. The corn brings a subtle sweetness that balances the heat from the green chiles, while the chicken and great Northern beans make the chili substantial without requiring a complicated cooking process. Readers have even written in to say this chili won first place in their contests, which is a lovely thing for a recipe that begins with a slow cooker and a short prep list.

The recipe makes 6 servings and includes slow-cooker, stovetop, and pressure-cooker directions. The main slow-cooker schedule has 5 minutes of prep time and 8 hours 5 minutes of total time. You can keep the heat mild or turn it up with hotter green chiles and jalapeño, serve each bowl with your favorite toppings, or prepare the chili ahead for the refrigerator or freezer.

Why You Will Love This Recipe

It is genuinely low effort. The slow-cooker method asks you to layer the chicken, seasonings, vegetables, beans, chiles, corn, broth, and cilantro before cooking. After that, you only need to shred the chicken and stir in the creamy finish.

The flavor has balance. The broth, cumin, oregano, chili powder, cayenne, and green chiles bring savory warmth and spice. Corn adds a gentle sweetness, and the cream cheese and half and half round everything out into a creamy chili.

You can choose your heat level. Diced green chiles come in several heat levels, and this recipe uses one hot can and one mild can. That gives the chili some character without requiring everyone to eat the same level of heat in every bowl. For a milder pot, choose the green chiles that suit you; the hot varieties can be quite spicy.

It works for make-ahead meals. The finished chili can be refrigerated in an airtight container for 4–5 days. It also freezes well when you hold the cream cheese and half and half until reheating, so the recipe can fit a busy week as easily as it fits a weekend gathering.

Ingredients

The ingredient list is divided into the chili itself and the toppings. Drain and rinse the beans before they go into the slow cooker. The recipe uses low-sodium chicken broth, reduced-fat cream cheese, and two cans of green chiles—one hot and one mild.

For the chili

• 1 lb boneless, skinless chicken breasts, trimmed of excess fat
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 24 oz. low-sodium chicken broth
• 2 15 oz. cans great Northern beans, drained and rinsed
• 2 4 oz. cans diced green chiles; use one hot and one mild
• 1 15 oz. 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
• A small handful of fresh cilantro, chopped
• 4 oz. reduced-fat cream cheese, softened
• 1/4 cup half and half

Suggested toppings

• Sliced jalapeños
• Sliced avocados
• A dollop of sour cream
• Minced fresh cilantro
• Tortilla strips
• Shredded Monterey Jack or Mexican cheese

How to Make Creamy White Chicken Chili

Slow-cooker method

1. Add the chicken breasts to the bottom of the slow cooker. Sprinkle the salt, black pepper, cumin, oregano, chili powder, and cayenne pepper over the chicken.
2. Add the diced onion, minced garlic, great Northern beans, green chiles, drained corn, chicken broth, and chopped cilantro. Stir to combine.
3. Cover and cook on LOW for 8 hours or on HIGH for 3–4 hours.
4. Remove the chicken to a large mixing bowl. Shred it, then return the shredded chicken to the slow cooker.
5. Add the softened cream cheese and half and half. Stir, cover, and cook on HIGH for 15 minutes, or until the chili is creamy and slightly thickened.
6. For a smoother cream-cheese blend, 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 cook on HIGH for 15 minutes.
7. Stir well and serve with the toppings you like.

The cream cheese is added at the end so the chili can take on its creamy texture after the chicken has cooked and been shredded. If you use the whisking method, the small amount of hot chili helps smooth the softened cream cheese before it returns to the larger pot.

Stovetop directions

For a stovetop version, cut each chicken breast into 3 pieces and set them aside. Add 1 Tbsp butter and 1 Tbsp olive oil to a large Dutch oven or soup pot. Heat over medium heat, add the onions, and cook for 4–5 minutes. 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 again, increase the heat to medium-high, and bring the chili to a boil. Reduce the heat to a simmer and simmer 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. Return it to the pot, then add the half and half and cream cheese. Stir well and let the chili simmer for a few minutes. Stir once more and serve as directed above.

Instant Pot directions

For the pressure-cooker method, 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. 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 release naturally for 10 minutes. Then switch the valve to the “venting” position to release the remaining steam completely before opening the lid.

Remove the chicken breasts to a plate or bowl and shred them with two forks. Add the half and half, stir everything together in the pot so the cream cheese melts and the half and half warms, then return the shredded chicken and stir to combine. Serve with the toppings you choose. This method is written for a 6-quart Instant Pot.

Tips for Success

• Choose the chile heat deliberately. There are several heat levels of diced green chiles. The hot versions can be pretty spicy, so use one hot and one mild can, or choose the level that suits the people at your table.
• Soften the cream cheese first. The recipe calls for softened cream cheese. If you want to avoid small pieces in the finished chili, whisk it with a few ladles of chili in a separate bowl before stirring it into the slow cooker.
• Thicken it if you prefer. Mix 1 Tbsp cornstarch into 2–3 Tbsp milk, half and half, chicken broth, or water. Stir until the cornstarch dissolves, then stir the mixture into the chili and cook until it is thickened to your liking.
• Let toppings do some of the customizing. Jalapeños, avocado, sour cream, cilantro, tortilla strips, and shredded Monterey Jack or Mexican cheese give everyone a way to finish a bowl differently.
• Do not overlook the corn. Some creamy white chicken chili recipes leave it out, but the corn in this version brings subtle sweetness that works well with the heat from the green chiles.

Variations and Substitutions

• Use leftover turkey. The recipe can be made with leftover shredded turkey as the protein swap.
• Add black beans. For extra protein, add a can of black beans. Drain and rinse them first; otherwise, they can turn the chili an odd color.
• Increase the heat. Use the hot variety of green chiles and/or add diced jalapeño to the slow cooker for a spicier chili.
• Leave out the dairy finish. For a non-dairy variation, omit the cream cheese and half and half. The recipe will no longer have the same creamy finish, but the chili can still be served with the toppings you choose.

Storage, Make-Ahead, and Freezing

Make ahead: This chicken chili is well suited to preparing ahead and reheats well.

Refrigerate: Store the chili in an airtight container in the refrigerator for 4–5 days.

Freeze: Complete the recipe through step 4 of the slow-cooker method, before adding the cream cheese and half and half. Cool the chili completely, then freeze it. Thaw it overnight in the refrigerator. When reheating, add the cream cheese and half and half, then serve as desired.

Serving Suggestions

Serve the chili in big bowls with sliced jalapeños, avocado, sour cream, fresh cilantro, tortilla strips, or shredded Monterey Jack or Mexican cheese.

This is a natural fit for a chilly fall evening, but it also works for game day. The recipe can feed quite a few people, especially if you have a big slow cooker and double the recipe. If you are taking it tailgating, a slow-cooker carrying case can make transport easier. A big slice of skillet jalapeño-cheddar cornbread is another fitting side for the chili.

Frequently Asked Questions

Can I cook this white chicken chili on HIGH in the slow cooker?

Yes. Cook it for 8 hours on LOW or 3–4 hours on HIGH. After shredding the chicken, add the softened cream cheese and half and half, then cook on HIGH for 15 minutes, or until the chili is creamy and slightly thickened.

How do I get the cream cheese smooth?

Soften it first, then whisk it in a small bowl with a few ladles of chili from the slow cooker until smooth. Stir that mixture into the pot, add the half and half, and continue with the 15-minute HIGH finish.

Can I freeze creamy white chicken chili?

Yes. Cook through the chicken-shredding step, cool the chili completely, and freeze it before adding the cream cheese and half and half. Thaw overnight in the refrigerator, then add the cream cheese and half and half while reheating.

Can I make this chili without dairy?

Leave out the cream cheese and half and half for the non-dairy variation. Keep in mind that those ingredients provide the creamy finish, so the texture will be different from the main recipe.

How can I make the chili on the stovetop or in an Instant Pot?

Use the alternate methods above. On the stovetop, the chicken simmers uncovered for 30–40 minutes after the vegetables and seasonings are built in the pot. In an Instant Pot, cook on manual high pressure for 20 minutes, allow a 10-minute natural release, and vent the remaining pressure completely before opening.

Nutrition

The recipe lists 155 calories per serving. Nutrition information is an estimate and can vary quite a bit depending on the brands used; if exact calorie and nutrition values matter to you, calculate the ingredients separately.