Creamy White Chicken Chili

This creamy white chicken chili is an effortless slow cooker meal that brings warmth and comfort to any chilly evening. Packed with tender chicken, beans, corn, and just the right amount of spice, it becomes creamy and satisfying without much hands-on time. It’s a great choice for a busy weeknight or weekend feeding a crowd.

I first made this during a cold weekend and ended up making it monthly after my family declared it a new favorite. The rich creaminess alongside the smoky spices feels like a big warm hug.

Ingredients

• Boneless skinless chicken breasts: One pound trimmed of excess fat for lean protein that stays moist
• Yellow onion: One diced to build a savory flavor foundation
• Garlic: Two cloves minced for aroma and depth
• Low sodium chicken broth: Twenty four ounces to keep salt in check and layer flavor
• Great Northern beans: Two fifteen ounce cans drained and rinsed for creaminess and fiber
• Diced green chiles: Two four ounce cans, one hot and one mild for balanced heat and veggie goodness
• Whole kernel corn: One fifteen ounce can drained, adding sweetness and texture
• Salt: One teaspoon for seasoning that enhances all flavors
• Black pepper: One half teaspoon for subtle heat
• Ground cumin: One teaspoon to provide smoky earthiness
• Oregano: Three quarters teaspoon for herbaceous notes
• Chili powder: One half teaspoon for mild spice complexity
• Cayenne pepper: One quarter teaspoon to kick up the heat gently
• Fresh cilantro: Small handful chopped for brightness and freshness in the finished dish
• Reduced fat cream cheese: Four ounces softened to add velvety richness
• Half and half: One quarter cup to smooth everything together with a touch of creaminess
• Toppings: Sliced jalapenos, sliced avocados, a dollop of sour cream, minced fresh cilantro, tortilla strips, or shredded Monterey Jack or Mexican cheese

Instructions

Add the chicken:

Add the chicken breasts to the bottom of the slow cooker and season with salt, black pepper, cumin, oregano, chili powder, and cayenne pepper. Ensure the spices coat the chicken evenly for balanced flavor throughout the chili.

Layer the remaining ingredients:

Top the chicken with diced onion, minced garlic, drained beans, diced green chiles, corn, chicken broth, and chopped cilantro. Give everything a gentle stir to combine but avoid overmixing which can affect texture.

Cook:

Cover the slow cooker and cook on low for 8 hours or on high for 3 to 4 hours until the chicken is fully cooked and flavors have melded beautifully.

Shred the chicken:

Remove the chicken breasts carefully to a large bowl. Use two forks to shred the chicken into bite-sized pieces before returning it to the slow cooker. This helps disperse the chicken more evenly.

Add cream cheese and half and half:

Add the softened cream cheese and half and half to the slow cooker. Stir thoroughly to incorporate these creamy ingredients, then cover and cook on high for an additional 15 minutes until the chili becomes creamy and slightly thickened.

Optional smooth method:

For an extra smooth mixture, whisk the softened cream cheese with a few ladles of chili in a small bowl until smooth before stirring it back into the slow cooker with half and half and cooking on high. This avoids lumps of cream cheese in the final dish.

Serve:

Give it one last good stir and serve hot topped with your favorite garnishes like sliced avocado, jalapenos, cheese, sour cream, cilantro, and tortilla strips to add layers of texture and flavor.

The star of this chili for me is definitely the cream cheese that transforms a standard crockpot stew into a luscious and smooth comfort food. I remember one winter evening when I served this after a snowstorm and everyone around the table savored every spoonful while warming up from the cold outside.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave stirring occasionally to maintain creaminess. If the chili thickens too much when refrigerated, add a splash of chicken broth or half and half while reheating to loosen the texture.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for a more tender and juicy result. Cannellini beans are a great alternative to great Northern beans if you want a silkier bean texture. For a dairy-free creamy version, skip the cream cheese and use full-fat coconut milk though the flavor will be slightly different.

Serving Suggestions

Serve with warm corn tortillas or crispy tortilla chips to add crunch. Pair with a simple side salad or steamed rice for a complete meal. Top each serving with fresh lime wedges for a zesty contrast that brightens up the creaminess.

This creamy white chicken chili is reliable, flavorful, and perfect for feeding a crowd; enjoy customizing toppings and spice levels to make it your own.

Common Questions About Recipes

→ Can I make this chili spicier?

Yes, adding extra diced hot green chiles or a pinch of cayenne pepper can increase the heat to your taste.

→ What can I use instead of cream cheese?

For a similar creamy texture, try using sour cream or Greek yogurt added at the end of cooking.

→ Is it possible to cook this chili on the stovetop?

Absolutely, sauté the ingredients in a pot then simmer uncovered for 30-40 minutes before adding cream cheese and half and half.

→ How do I thicken the chili further?

Mix 1 tablespoon of cornstarch with a small amount of milk or broth and stir into the chili; cook until desired thickness is reached.

→ Can I prepare this in an Instant Pot?

Yes, add all ingredients to the pressure cooker, cook on high for 20 minutes, then shred chicken and stir in cream cheese and half and half.