Creamy White Chicken Chili {Stovetop or Slow Cooker}
Easy and so delicious, this best-ever white chicken chili has been a family favorite for years (with no signs of stopping!). With directions for stovetop or slow cooker, it’s versatile, simple, and tasty!
Let’s talk about chili.
Creamy white chicken chili to be exact.
I like classic red chili. Here are a few of my favorite red chilis:
My Mom’s Classic Red Chili
Slow Cooker Red Chili
Hearty Turkey and Bean Chili
Sweet Heat Louisiana Chili
But if I’m being honest, I LOVE (double heart, love, love, love) white chili.
And I hate to throw out exclamations like this: but this creamy white chicken chili is the best of the best of the best.
I mean, just read through the comments and you’ll see why so many people rave about this white chicken chili.
Not only is it a cinch to throw together, but the flavor is amazing.
Over the years, I’ve kept the basic recipe the same, but you can see below that I’ve added some notes to make this recipe even more delicious.
It also works beautifully in the slow cooker.
And since I know people will ask (can’t blame you), I actually have tried this in the Instant Pot as well.
But it definitely falls into the category of: it’s just as fast to make it on the stovetop. By the time the IP comes up to pressure, cooks the chicken, and the pressure releases, this white chicken chili can be ready to go via a saucepan on the stove.
However, I’m not one to talk you out of using that Instant Pot every single day of your life. So, feel free to give it a go.
I didn’t include directions for the IP below because I don’t make it that way, but you can try tossing everything but the dairy ingredients in the IP (use whole chicken breasts) and cook for 8 minutes on high pressure (probably 3 minutes for cubed chicken, but the other ingredients, like the onion, may not soften fully).
Let the pressure naturally release for 10 minutes, quick release the rest of the way, stir in the sour cream and cream/milk, select Saute and heat through.
See How To Make It Here:
And also, if you are interested, here are a few of my other beloved white chili recipes:
White Bean Chicken Chili (with a little extra flair that makes it different than today’s recipe)
Roasted Garlic and White Bean Chili
Slow Cooker White Bean Chicken Chili (not creamy, more brothy)
Slow Cooker Jalapeño Popper White Bean Chili
What to Serve With This
- Chili toppings, like shredded cheese, tortilla chips, etc.
- My Favorite Cornbread
FAQs for Creamy White Chicken Chili
No, cooking time stays the same.
Yes!
Yes I freeze it all once it is made- the texture can be a little grainy, but we don’t mind.
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)
- 1 medium chopped onion, (about 1/2 cup)
- 1 ½ teaspoons garlic powder or 2 cloves fresh garlic, finely minced
- 2 cans (15.5-ounces each) Great Northern Beans, rinsed and drained
- 1 (14.5) ounce can chicken broth, (about 1 3/4 cups)
- 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 whipping 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 immediately with other toppings of choice, if desired.
- 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 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. 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. Whisk the cream mixture into the crockpot with the other ingredients. Let the chili cook warm through on low temperature. Serve.
Notes
Recommended Products
Recipe originally posted September 2008; updated with new pictures, recipe notes, commentary.
The video in this post was made in partnership with Inspo
Delicious! My children and I really enjoyed this twist on chili.
Love this recipe. Instead of the cans of chili’s, (which I didn’t have in the pantry), I used 1 Cup of Hatch Chili Green salsa. Was so good!!! Thanks, Mel.
Made this recipe and we love it.
Have not made any changes as only made one time.
We are considering making this and it sounds really yummy!!!!!!!!!!!!!!!!!!
I love this recipe just exactly as shown. I have been making it since probably 2011/2012. It is a family favorite!
Sometimes to punch up the heat a notch we do a can of Jalapeños in place of one of the green chili cans.
It’s freezes very well, so I usually make a full recipe and save 4 of the 6 servings for later!
My family’s favorite!
This recipe is even better with Hatch green chilies! I believe you can buy bottle of it at Costco.
So easy and delicious!
We won our work annual chili cook off with this recipe out 20 contestants from all over the country. Absolutely a repeat!
This is the best! I have made it 2X but I divided the recipe in half since it is only for me. I was sick this weekend this soup is the only thing that tasted good to me!
This is my absolute favorite chili! I made it for my neighborhood chili cook-off this year and took first place! It’s also a great one to take to people when you need an easy meal.
We love this recipe and have made it several times!
My grandkids ask for this recipe when I tend them – kid approved!
Perfect spice and cream ratio! So flavorful! Thanks for sharing, Mel!
Sounds delicious!! I prefer chicken thighs, How would you adjust the cooking times?
You shouldn’t need to change much – maybe add time to cooking but there’s a good chance you won’t need to.
It’s amazing how quick, easy and – most importantly – DELICIOUS this recipe is. We loved it and will definitely add it to our dinner rotation!
Literally won our ward chili cook off with this recipe So delicious
This recipe is so good that after I got it from my friend I made it no less than 4 times in the next month! Thank you for a staple soup recipe!
How big is each serving? I see it makes 6 servings but is that 1 cup pervings?
About 1 1/2 cup servings, but that’s just an estimate.
I used the thin sliced chicken breasts from Costco and threw them in the slow cooker still frozen. I cooked it on high for about an hour and then turned it to low for the rest of the time, probably a total of 5 or 6 hours. Served with sour cream, shredded cheese, diced avocado, tortilla chips, and corn bread. It was so tasty!
We have made this recipe countless times and it is definitely a family favorite. Do you think you could put all the ingredients in a ziploc in the freezer prior, then pull it out and put them in a slow cooker? So basically make it a freezer meal?
I would think if you did it with pre-cooked chicken, then it would totally work that way. Have you tried it?
Sooooo yummy!!! I never really vibes with any white chicken chili until this one. My sister-in-law let me have a taste when she was feeding it to her toddlers, who were weirdly scooping the stuff into their mouths like it was going out of style. I knew it was a winner from the first cheesy, creamy, slightly spicy bite. I’ve now made it 3-4 times at least, and have made it with some pretty mad substitutions. I like it better with navy beans than great northern, but other than that prefer to stick to the recipe when possible. You know I’m not running to the store at 5:30 pm! Oh, yeah… this recipe can literally come together in 10 minutes if you use canned chicken and let the onions cook while you’re gathering the other ingredients. One MORE thing! Please, please buy dehydrated ingredients like dried green chili flakes. We love the flavor, they last forever, and you’ll never be left needing to run to the store for it, and Amazon delivers to your door.
Lots of love to Mel for this recipe ALONE!!!
I’ve made this chili a LOT over the past 5 years and my favorite combination is Greek yogurt (instead of sour cream) plus heavy whipping cream. Also with a rotisserie chicken instead of raw chicken, just added at the end. Always a favorite with my family.
Hi Mel! I’m kind of a longtime lurker. I’ve tried a TON of your recipes, but never reviewed until NOW! This recipe was so so good it even had my 1.5 year old saying, “mmm dats good!” Whenever I try a new recipe of yours my husband asks if it’s a recipe by “my girl” aka you, lol. Thanks so much for all the great tips and recipes! You are for real a kitchen wizard!
Haha, thanks for taking the time to comment, Meghan!
I doubled the recipe and added a whole block of cream cheese. I used the slow cooker directions. It was fabulous and so creamy and hearty! It was a guilty pleasure for my bunco group! Thank you!
Does anyone know if this would freeze well? I have tried it before and we love it! We use canned chicken for ease, and add an extra can of beans to make it more filling.
This is my family’s new favorite meal. Everyone gobbles it up. The first time I made it I quickly realized I needed to double it because everyone was disappointed there weren’t leftovers. I’ve got some picky eaters, and they all love this!
Started making this before I realized I didn’t have canned green chiles. What I did have was a large jalapeño, so I chopped half of it up super fine and subbed it in. Let me just say, wow, I will absolutely make it that way from now on. I LOVED the flavor it brought and it was so perfect for this recipe. Highly recommend trying some minced jalapeño instead of the green chiles!
Delicious! Made this tonight and it was AMAZING!! Followed recipe exactly, will definitely be making this again. Thanks for a great recipe!
pamelaann1969@gmail.com
I have been using so many of your recipes during this crazy quarantine! I don’t even go to Pinterest anymore – just your website! This chili is truly delicious! I had to use substations this week and was worried because we love the recipe as is, but I didn’t want to go back to the store for 2 ingredients. I used 1 can of white beans and one can of black and instead of sour cream added in 4-5 ounces of cream cheese. DELICIOUS! My husband called it Tuxedo Chili because of the black and white. Thanks for all your amazing recipes! We’ve had so much good food during this crazy time!!
You’re amazing, Jennifer! Way to wing it and make it delicious with those substitutions!
Have you ever done this recipe as a freezer meal? Maybe put everything in a bag like the crockpot recipe lists? I love freezer meals and we loved the recipe!!
I haven’t, but I bet you could!
I have! I just did last month. I kept the creams separate from the rest. It worked really well! SO delicious! I thawed it a day in advance and cooked on low for 7-8 hours. It was partially frozen when I put it in. Then I added in the sour cream and we used milk instead of heavy whipping cream.
To clarify- I used a slow cooker. And I put it in the crock pot partially frozen and cooked it 7-8 hours on low. Then once it was done I added in the dairy.
This is one of my favorite recipes!! I want to try and make it in my instapot. Has anyone tried it?
Thanks!
Thank you! I just asked this question above.
Can you pleaseeeeeeee also have an instapot version? Been making this for years but just got an IP and I want to make it using that!! ❤️❤️❤️❤️❤️
It’s so fast on the stovetop, I’ve never made it in the Instant Pot!
I make it in the instant pot all the time! (Whether my chicken is frozen or preshredded rotisserie) I do manual for 15mins, natural release for 10-15mins, pull chicken out to shred if needs be and then add the dairy to heat through. Works so well! I serve it with buttered toasted English muffins and we love it!
My husband finished his bowl of chili and then shouted, “TERRIBLE!” which is what he likes to say after a particularly good meal that I cook. Hah! He then went to the kitchen to get seconds. We loved this recipe!
The only things we did differently were that we added in some corn, and instead of immediately adding all of the beans to the chili, I blended some with a little broth. I added the blended beans with just a little sour cream (no whipping cream) and it turned just the right thickness!
I added 4 ounces of cream cheese, the juice of 1 lime and a can of corn creamed style. It was Aaaaa- mazing!!
You just won us a chili off, Mel! Thanks!
Woohoo!! Yay!
This soup is so yummy. Made along with 2 other soups for a dinner party. This was the clear favorite by a long shot. It tastes as if it can’t possibly be so easy to put together. I did in crockpot. Dumped frozen chicken and other things in, se al hours later shredded the chicken and add the creamy part. So convenient and easy. Highly recommend this. I did it with a larger amount of sour cream and about 1/2 c milk instead of the whipping cream.
Has anyone figured up what the Weight Watcher points is for this? My daughter made it and yumm mmy
Have you every tried to double the recipe in the crockpot?
Sorry meant to ask if I did double would I need to cook longer?
No, the cooking time should be the same.
Delicious! I omitted the heavy cream and planned to use extra sour cream or milk and flour but 1 cup of sour cream was plenty creamy for me. I love heat but my kids don’t like things too spicy so I only used 1 can of green chiles and about 1/8 tsp of cayenne pepper but it was still delicious! I used some left over shredded chicken and et it simmer for about 15 minutes. The flavor was amazing, tasted like it had been simmering for hours! My husband loved it too. I will definitely be adding to our rotation.
I’ve had this recipe printed out for a while so I finally made it in the slow cooker on Sunday. It was amazing! I have leftovers for lunches this week too! **Kitchen winning bonus: I also made a double batch of your Pumpkin Chocolate Chip Muffins…fall was in the air yesterday and everyone was very happy. 🙂
Just curious as to why you don’t use the whipping cream anymore? Health? Taste? Texture?
I still use it sometimes but usually I sub it out in order to save a few calories.
This was a huge hit at our house! I made it with the green salsa and with leftover turkey and it was delicious!
Loved the white chicken chili!
Made this tonight. Absolutely delicious. I had to make a substitution for the sour cream but still wonderful. Also made the cornbread and it is also DELICIOUS! I think my husband could have eaten the whole pan.
What did you Sub for the sour cream? My 2-year-old is lactose intolerant. Thanks!!
My daughter makes this with coconut milk. It’s delicious!
Hi Mel, could I use canned white beans instead of great northern?
Yep!
This is pretty much my #1 favorite food. I love making it in the IP and think it has the most flavor that way. I have found that the beans split in the IP so I don’t add them until the end, with the milk and sour cream. I also love to add a can of corn (or frozen.) SO GOOD!
Any ideas of what to sub for one of the cans of beans? My family doesn’t like beans so I don’t want to overwhelm them
You could try adding extra chicken or corn.
This was so good!! My 11 year old son asked me to make it for dinner and it did not disappoint!! I loved the video, too!! Wondering- can I freeze leftovers? Thanks for all your amazing recipes!!!! My husbands favorite recipe is your baked sweet & sour chicken- it’s a favorite at the fire station!!
Yes, the leftovers freeze decently well! Thanks, Lisa! 🙂
I made this for supper last night and it was so good! I was a little unsure since I’ve made chicken chili in the past that neither my husband or I liked so I only made a half batch. But this one, my husband was scraping out the pan with his spoon! Wish I had made the full recipe for leftovers! I served it with your cornbread muffins and it was perfect. Thanks again!
Do you have to use regular sour cream or will light work? Just curious if the light will stay chunky (curdle when heated)? Maybe I’m thinking of cream cheese…
I’ve used light sour cream before and it works fine – brand may matter (I usually use the Daisy brand of light sour cream), but I think you’re fine to use light.