Want a warm hug in a bowl? This White Chicken Chili recipe, inspired by my love for easy crock-pot meals, is pure comfort food. It’s creamy, flavorful, and so easy to make, you’ll wonder why you haven’t tried it before. Perfect for busy weeknights – who needs takeout when you have this?
Top Reasons To Make It
This white chicken chili is a crowd-pleaser for a reason. It’s hearty and satisfying, perfect for cool evenings. Quick prep time means you can get dinner started and then move on with your day. It’s also ridiculously easy to customize. Add more spice, swap out the beans – make it your own!
Ingredients
- Chicken breasts: For that protein punch.
- Great Northern beans: These add creaminess and texture.
- Corn: Because everything’s better with a touch of sweetness.
- Diced green chilies: A mild, flavorful kick.
- Onion: Adds depth and savory notes.
- Garlic: Flavor booster!
- Chicken broth: The base of our delicious chili.
- Cream cheese: Makes it extra rich and dreamy.
- Spices (cumin, oregano, chili powder, cayenne pepper, salt, pepper): To build those warm, cozy flavors.
See the recipe card below for precise measurements.
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add the great northern beans, corn, green chilies, onion, and garlic to the slow cooker.
- Pour the chicken broth over the ingredients. Season with cumin, oregano, chili powder, cayenne pepper, salt, and pepper.
- Cover and cook on low for 6-8 hours, or until the chicken is cooked through and easily shreds (about 190°F internal temperature).
- Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the pot.
- Stir in the cream cheese until melted and smooth. So good.
- Serve hot, with your favorite toppings (see suggestions below!).
Crockpot Cooking Tips
- Don’t lift the lid too often while cooking –it lets out the heat and can increase cooking time.
- For a thicker chili, mash some of the beans against the side of the slow cooker before adding the cream cheese.
- If you’re using a smaller slow cooker, you might need to reduce the cooking time.
- Want to be fancy-pants? Sear the chicken before slow cooking for extra flavor.
- Make sure your slow cooker is clean! (Just kidding…mostly.)
Variations & Substitutions
Need a dairy-free option? Use a plant-based cream cheese. For a spicier chili, add more cayenne pepper or a chopped jalapeño. You can also swap out the great northern beans for cannellini beans or even black beans. Add a can of diced tomatoes and some taco seasoning for a delicious Chicken Taco Soup twist. Feeling adventurous? Try adding a can of drained and rinsed hominy.
Storage & Reheating
This chili will keep in the fridge for 3-4 days. Store it in an airtight container. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Don’t let it boil when reheating – that can make the chicken tough. Always make sure your chili reaches an internal temperature of 165°F when reheating for food safety.
Frequently Asked Questions
Can I make this White Chicken Chili recipe on the stovetop? Absolutely! Just simmer all the ingredients (except the cream cheese) in a large pot until the chicken is cooked through, then shred and stir in the cream cheese. How about a Cream Cheese Chicken Chili in the Instant Pot? Yes! Use the “Soup” setting for about 20 minutes, then shred the chicken and stir in cream cheese. Many readers are also looking for other slow cooker recipes, like Chicken Taco Soup. I have a fabulous one on my blog! It is always a favorite.
This White Chicken Chili Recipe, inspired by classic crock-pot cooking, is my go-to comfort meal, and I hope it becomes yours too.