Let’s get cozy with a bowl of White Chicken Chili. This creamy and hearty slow cooker recipe is on our weekly rotation during the cold months, which is half the year in Minnesota 😂 . Combining shredded chicken, great northern beans, corn, zesty green chilies, and a flavorful blend of seasonings, all simmered to perfection and infused with creamy goodness. It’s the ultimate comfort food that’s easy to make and even easier to love.
Look no further because this is the ABSOLUTE BEST White Chicken Chili!
The heartiness and comfort that comes with this dish is second-to-none. The robust flavors of the tender chicken, creamy white beans and aromatic seasonings will dominate your taste buds. We recommend a Crock-Pot 7 Quart Oval Manual Slow Cooker here as the ingredients will meld together so well. It will make a major difference in the taste and texture.
As it simmers in the slow cooker, all the components will create an aroma around your house that everyone will take notice of! Trust us. Whenever we cook this, our friends that walk through our door immediately compliment the smell and ask for the recipe. Well here it is!
Let’s get cozy with some White Chicken Chili!
Tips for Making Perfect White Chicken Chili
Keep Seasonings Balanced: Blend those seasonings to perfection by balancing it out. Taste the chili while it’s near the end of the cook when you’re about to shred the chicken to see how it tastes. Adjust if needed. Please do not taste it before the chicken is cooked!
Consider Searing Chicken First: Although unnecessary, you could sear the chicken prior to putting it into the slow cooker. Adds some extra flavor this way and a nice added texture to the chicken.
Creamy Consistency: Gradually add the cream cheese as you’re stirring with the half & half cream. It helps with melting the cheese a bit quicker and gives the cream a smoother consistency. Take notice of any lumps of cheese but don’t fret if you see a bit of chunks here and there. It’s still delicious that way!
Garnishing: The visual appeal comes from the garnish you put onto it when you get your bowl. Cilantro, shredded cheese, green onions, and sour cream go amazingly well with this. And I cannot stress enough how amazing it is with some Brown Rice and Tortilla Chips. I can’t stop eating it with this combo!
Give it time to rest: After you put in the cream and cheese, let the White Chicken Chili rest to really let those flavors come together. It also gives the cheese time to melt into the chili. It definitely makes a difference in flavor.
Ingredients
- 1 1/2- 2 lbs Chicken Breast
- 2 cans Great Northern Beans (drained & rinsed)
- 2 4oz cans Green Chilies
- 12 oz bag Frozen Corn
- 2 cups Chicken Broth
- 3 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 1 tsp No Salt Seasoning Mix
- Salt & Pepper (to taste)
- 4oz Cream Cheese (cut into pieces)
- 3/4 cup Half & Half
Instructions
Combine chicken breast, great northern beans, green chilies, corn, chicken broth, and a blend of seasonings in your slow cooker.
Let it cook on high for 5 hours.
Once done, shred the chicken breast, incorporate cream cheese and half & half, and cook until the cheese has melted.
Garnish to your liking and enjoy!
It’s so absolutely amazing and it goes so well with these recipes!
Try it with out Spicy Green Chutney and Afghan Salad, Salata!
STORAGE RECOMMENDATIONS
USE AIRTIGHT CONTAINERS WHEN REFRIGERATING
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best! Refrigerate when the White Chicken Chili has reached room temperature. Only transfer it to the container when that happens then refrigerate promptly to avoid any bacteria growth. You can keep it refrigerated for 3-4 days.
Freezing
You can freeze the White Chicken Chili in the airtight containers as long as it’s freezer safe. You then can thaw it when you’d like to eat it. We recommend consuming it within 2 months if you do freeze it.
Date the containers
It helps to date the containers so you can remember how long it’s been. Toss it out if it’s been more than 2 months. We can’t recommend consuming it beyond that. But we honestly think you should just consume it within 4 days.
REHEAT PROPERLY
You may microwave the White Chicken Chili or pop it back into a pot and add a bit of water to it, then reheat on the stove top for a few minutes on medium heat.
FREQUENTLY ASKED QUESTIONS
You can certainly thighs in this chili for sure! It’ll cook better and be more tender than the chicken breast would be in the slow cooker.
There are several ways you can do this. Add chili powder or cayenne pepper for some heat. You can add jalapeño into the slow cooker along with red pepper flakes.
Yes you can. Just note that the texture will be different because of the dairy. Thaw the chili gently on a stove and keep stirring.
You definitely can. Follow the same process but use a large pot instead. Simmer it all on low heat and stir occasionally. Probably keep it there for an hour or two. It’s a bit faster but make sure everything is fully cooked.
Yes, canned corn is a good substitute for frozen corn. Drain and rinse it prior to adding it to the slow cooker. Texture may be different but not by much, I assume.
If too thick, add more chicken broth, half & half, or water in small increments. If too thin, allow it to simmer for a little longer.
Want More Great Recipes like this? Here are some of our Go-To Recipes
Kabuli Palaw, Afghan Brown Rice
Love Our White Chicken Chili? Please Provide Us Feedback!
If you make our White Chicken Chili, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
White Chicken Chili
Ingredients
- 1 1/2 – 2 Lbs Chicken Breast
- 2 cans Great Northern Beans
- 2 4 oz cans Green Chilies
- 12 oz Frozen Corn Bag
- 2 cups Chicken Broth
- 3 tsp Chili Powder
- 2 tsp Cumin
- 2 tsp Garlic Powder
- 1 tsp No Salt Seasoning Mix
- Salt and Pepper to taste
- 4 oz Cream Cheese
- 3/4 cup Half & Half
Instructions
- Combine chicken breast, great northern beans, green chilies, corn, chicken broth, and a blend of seasonings in your slow cooker.
- Let it cook on high for 5 hours.
- Once done, shred the chicken breast, incorporate cream cheese and half & half, and cook until the cheese has melted.
- Garnish to your liking and enjoy!
This recipe is awesome! My husband loved it too! I did modify it a little for the stovetop, though. I thought I had enough chicken, but I didn’t, so I had to buy some after work. And by that point, it would’ve taken too long to do it in the crockpot. So I threw everything into a pot (sans the dairy) and braised the chicken in the non-dairy ingredients. Then I shredded the chicken and added the dairy like the recipe, and it was great! Next time, I’ll be better prepared to take advantage of the crockpot “dump and go” method. Thanks again, for another hit you guys!