Creamy White Chicken Chili {Stovetop or Slow Cooker}
This easy white chicken chili has been winning chili cook-offs for years. It is delicious! Bonus directions for slow cooker or stovetop!
Get ready for the best white chicken chili of your life! The flavors are so tasty, and it is exceptionally easy to make.
White Chicken Chili Variations
The reason this white chicken chili is so appealing is because it can be adapted in many ways.
- Make it on the stovetop or in the slow cooker.
- Use fresh or already cooked chicken.
- Sub out the cream for extra sour cream or milk + flour (for a deliciously thicker version).
- Use salsa verde in place of the green chiles.
Over the last two decades, I’ve made this white chicken chili more times than I can count, and I can attest, as well as the hundreds of comments below, that all of the above variations work brilliantly well.
I almost always use cooked chicken, because it makes the chili even quicker and easier to make, and I prefer subbing in milk + flour for the heavy cream.
Make-Ahead Options
The flavors in this white chicken chili are simple but so delicious.
And the chili gets better with time. So for an even more flavorful chili, make it a day (or two) ahead of time and then reheat on the stovetop or in the slow cooker!
It’s hard to overstate how delicious this chili is – it has won chili cook offs the world ever (no kidding, just scroll through the comments below), and continues to be a huge family favorite for us year after year.
Rave Reviews
Here are just a few of the comments eliciting high praise for this white chicken chili. It really is the best!
I hadn’t made this recipe in over a decade. Earlier this week, my church had a chili cook off. I decided to make this because I hadn’t made it in so long. It was a huge hit! Everyone asked for the recipe. It was gone really quickly. I had to make another batch yesterday for my husband to enjoy at home! I used shredded chicken and cooked great Northern beans in the Insta pot to use. This recipe is perfect! -Teresa ⭐️⭐️⭐️⭐️⭐️
I never comment on the recipes that I make, but this one was awesome. Everyone in my family, and I have two teenage boys, and their friends could not get enough of this. I topped it with green onions, south western flavored tortilla strips and grated cheese…. this will definitely become a weekly rotation…. thank you! -Christine ⭐️⭐️⭐️⭐️⭐️
Our family favorite. Outstanding recipe and so easy to make. -Gail ⭐️⭐️⭐️⭐️⭐️
One of my favorites from Mel! I’ve been making this for years now, and it’s always a crowd pleaser. This is a family favorite and well as a hit whenever I take in a meal or feed a crowd. My favorite way to make it is with rotisserie chicken! So easy! -Jennifer ⭐️⭐️⭐️⭐️⭐️
What to Serve With This
- Chili toppings, like shredded cheese, tortilla chips, etc.
- My Favorite Cornbread
Creamy White Chicken Chili
Ingredients
- 1 tablespoon oil
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces (leave whole for slow cooker method) – see note for cooked chicken
- ½ cup chopped onion
- 1 ½ teaspoons garlic powder or 2 cloves fresh garlic, finely minced
- 2 cans (15.5-ounces each) Great Northern Beans or cannellini beans, rinsed and drained
- 1 ¾ cups chicken broth (14.5-ounce can)
- 2 cans (4-ounces each) chopped green chiles (see note)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup sour cream
- ½ cup heavy cream (see note)
- Fresh cilantro, for garnish (optional)
- Shredded cheese, tortilla chips, other toppings (optional)
Instructions
- Stovetop Directions: in a 4- or 5-quart pot, heat the oil over medium heat. Add the chicken, onion, and garlic powder (or fresh garlic, if using). Cook, stirring occasionally, for 1-2 minutes, until the onion starts to soften (it's ok if the chicken isn't cooked all the way; it will cook more in the next step).
- Add the beans, broth, chiles, salt, cumin, oregano, pepper and cayenne.
- Bring the mixture to a simmer and cook, uncovered, for 15 to 30 minutes.
- Remove from the heat; stir in the sour cream and cream.
- Garnish with fresh cilantro, if desired. Serve with chili toppings of choice, like shredded cheese, tortilla chips, etc. The chili will thicken slightly as it cools.
- Slow Cooker Directions: in a 5- or 6-quart slow cooker, place 1 pound boneless, skinless chicken breasts whole (without cutting into pieces).
- Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or whipping cream yet!
- Reduce the chicken broth to 1 1/2 cups and add to the slow cooker. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours.
- Remove the chicken to a cutting board and shred in bite-size pieces (or use a couple forks and shred right in the slow cooker). Add the shredded chicken back into the slow cooker.
- In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth. Stir this mixture into the crockpot with the other ingredients. Cover and heat through on low or high temperature.
- Garnish with fresh cilantro, if desired. Serve with chili toppings of choice, like shredded cheese, tortilla chips, etc. The chili will thicken slightly as it cools.
Notes
Recommended Products
Recipe originally posted September 2008; updated October 2024 with new pictures, recipe notes, etc
My husband is a Bishop of a YSA ward. Any advice for how to convert this recipe to make 140 servings. We love this soup and it’s always a fan favorite! Thanks for sharing your talents and delicious recipes with the world! 💜
I love this recipe my friend has requested for her meal train after they come home with baby! Can this be frozen? And if so will it reheat good?
It freezes *ok* but the texture is a bit different (maybe slightly grainy) after thawing and reheating.
I’ve made this many times- So good!!
Over time I’ve made some substitutions: I add a jar of salsa verde, and I substitute a block of cream cheese for the sour cream because it’s more forgiving when reheated. I also add frozen super-sweet corn which was suggested by one of the reviewers, and I really like that addition.
I’ve used pork tenderloin instead of chicken occasionally, and even used “Country Style Ribs” which are actually pork shoulder meat. They get very tender when slow cooked. I always get rave reviews from friends and family on this chili.
My family loves this chili!! I make it at least once a week. I made it exactly how the recipe states and it’s delicious! I do have one question though, I have a good size family and this never seems to be enough…could you tell me how I could double this recipe? I’ve heard it’s a little more tricky than just doubling the ingredients. Thank you!
I double this all the time and just double everything straight across!
A winner! We love this!
I have already cut cup fresh jalapeños & poblanos. Can I use those and still add the green chilis from a jar ( I have 505 green chili) in your recipe ? Thank you
I plan on making this tomorrow
Yes, I think that would be delicious!
Left the sour cream out. This is such a delicious recipe.
This chili is ridiculously good. Like, I don’t know why exactly but it hits every note and my husband and I agree it’s the best chili we’ve ever tasted. You are magic and I’m so grateful for you, Mel!!
We have always loved this recipe!! It is my “go to” for cold Indiana days. I am now going to try this variation with salsa verde instead of the chilis. I am sure it will be fantastic!!
This is my go to recipe when it’s a cold day or I have chicken to use. Probably made more than 20 times at this point.
Absolutely delicious in every way. Thank you, Mel! So glad I doubled the recipe.
I’ve made this recipe four times now and it is simply the perfect white chicken chili recipe! I make it in the crockpot every time with three chicken breasts, cooked on low for 6 hours and the chicken comes out perfect. Then I do as Mel says in the notes and add extra sour cream. Perfection! The only white chicken chili recipe you will ever need!
I hadn’t made this recipe in over a decade. Earlier this week, my church had a chili cook off. I decided to make this because I hadn’t made it in so long. It was a huge hit! Everyone asked for the recipe. It was gone really quickly. I had to make another batch yesterday for my husband to enjoy at home! I used shredded chicken and cooked great Northern beans in the Insta pot to use. This recipe is perfect!
This is one of my favorites recipes from your site. I’ve made it so many times but haven’t commented. I used your suggested substitutions of 12 oz salsa verde for the green chilies, 1/2 C milk + 1 T flour & rotisserie chicken for chicken breasts! Thanks for all you do to make us look like rock-star cooks!!