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Easy Creamy White Chicken Chili Recipe (Stovetop or Slow Cooker)

A close-up of a creamy white chicken chili recipe bowl topped with shredded chicken, sour cream, and fresh cilantro.
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Make this easy, creamy white chicken chili for a comforting, healthy weeknight dinner. This recipe works well on the stovetop or in the slow cooker and is perfect for meal prep.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chilies, undrained
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
  • 1/2 cup chopped fresh cilantro, for garnish
  • Optional toppings: Shredded Monterey Jack cheese, sour cream, avocado slices

Instructions

  1. If using chicken breasts, place them in a large pot or Dutch oven. Add chicken broth to cover the chicken. Bring to a boil, then reduce heat and simmer until cooked through, about 15 to 20 minutes. Remove chicken, reserving the broth. Shred the chicken using two forks. (If using pre-cooked rotisserie chicken, skip this step.)
  2. In the same pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the green chilies, cannellini beans, great northern beans, reserved chicken broth (or fresh broth if you skipped step 1), cumin, oregano, salt, and pepper. Bring the mixture to a simmer.
  4. Add the shredded chicken back to the pot. Reduce heat to low, cover, and let it simmer for 15 minutes to allow flavors to blend.
  5. Stir in the cubed cream cheese until it melts completely into the chili, creating a creamy texture. If using, stir in the heavy cream or half-and-half now. Heat through for 2 to 3 minutes, but do not boil.
  6. Taste and adjust salt and pepper as needed. Serve hot, garnished with cilantro and your choice of toppings.
  7. For Crock Pot: Place all ingredients except cream cheese and heavy cream in the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Shred chicken directly in the pot. Stir in cream cheese and heavy cream during the last 30 minutes of cooking until smooth.

Notes

  • For a spicier chili, add 1/4 teaspoon of cayenne pepper or use a can of hot diced green chilies.
  • This white chicken chili recipe freezes well. Cool completely before storing in an airtight container for up to 3 months.
  • Using rotisserie chicken makes this a very quick chicken chili, reducing prep time significantly.

Nutrition

Find it online: https://cookincorner.com/chicken-chili-recipe-easy-creamy-white/