Special Diet - Created Date : 23.8.2019

Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili

This creamy white chicken chili is made super easy in your slow cooker! Creamy with plenty of spice, it’s the perfect companion on a chilly night!

There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorite! Just dump everything in your slow cooker and let it do the hard work for you!

We have officially entered chili season!! Until now, our hands-down favorite has always been my healthier turkey chili. While it still holds a special place at our dinner table, this creamy white chicken chili has taken the top spot. It’s so deliciously savory with just the right amount of spice! Plus, it’s almost effortless since it cooks in your slow cooker!

Slow cooker soups are truly amazing, like my slow cooker creamy tomato soup or zuppa toscana. I’m all about that great homemade flavor without all the effort!

The inspiration came from a combination of a previous recipe of mine, and this recipe from The Cookie Rookie. Her website is amazing! Originally I had planned to make this a stovetop soup, but I had this brand new slow cooker from my brother (birthday present), so I figured I’d convert it!

I won’t claim that this creamy white chicken chili is healthy… but I do think it’s a little healthier. My old recipe for white chicken chili used all heavy cream to make it smooth and creamy, but this one uses reduced fat cream cheese and a splash of half and half! I also like to forgo the shredded cheese on top and go for a small dollop of sour cream (I gotta have it!), a few jalapeno slices, some slices of healthy avocado, and some lightly salted tortilla strips. Tons of great flavor, with a little less calories.

A lot of creamy white chicken chili recipes don’t have corn in them, but I added some here because the subtle sweetness goes really well with the heat level from the green chiles.

While this chili is perfect for those chilly Fall nights, where you can curl up on the couch with a big bowl and switch on the tv, it’s also really great for game day! You can feed quite a few people with this chili (especially if you have a big slow cooker like this one, and you can double the recipe), and even pick up a carrying case so you could take this chili tailgating!

I’ve even seen some people having a chili bar at a party, where you whip up a big batch of this creamy white chicken chili, then set out a big variety of toppings and let your guests make it their own.

This is one meal you definitely need to try this Fall or Winter… trust me, you deserve it!

506 comments on “Creamy Crockpot White Chicken Chili”

This has become a household fav. My husband and children love when i make this. I use mild chiles all around bc of my 4 year old who doesnt like spicy foods. Its perfect. Just got finish making a pot today. ?? Thank you!

So glad you love it! As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

Delicious and super easy! My only complaint is that it turned out a little too spicy for my liking. I did one can of spicy chiles and one mild. I think next time I’ll stick to mild. Other than that this recipe is so savory and definitely a keeper!

Made this for my tabletop game group tonight and we all loved it! I half-doubled the recipe (150%) and I’m glad I did, because even though the crock pot was full to the brim the seven of us almost finished it off. Goes great with cornbread, tortilla chips or Fritos. I also like my chili thicker so I added a bit of cornstarch slurry and it was perfect!

Super easy and DELICIOUS! I have a larger slow cooker so I made a double batch. Only tweaks I made were substituting 1 can of diced tomatoes with jalapenos in place of 1 of the 2 cans of corn and 1 can of kidney & chili hot beans in place of 2 of the 4 cans of great northern beans. We don’t make anything without spice so I also added a can of diced jalapenos.

This is delicious and super easy to make! Thankfully I read through the other posts cause I was trying to figure out where I went wrong as it was pretty soupy. It’s supposed to be??. The flavors are omg good, instead of regular chili powder I used chipotle chili powder but that is my preference. Will definitely be making this again.

Mercy…this soup was delicious!!! The only change I made was chicken thighs instead of breast and that was just a personal choice. I followed to a “T” and it turned out amazing. My guests asked me for the recipe! I also made it with jalapeno cornbread. ??

Thanks for sharing! I made this for my office chili cook off and got first!

I did a double. I cooked on low for 10-11 hours, doubled the ingredients but only used 32 oz of broth. I threw in one jalapeno for the heck of it but it’s hard to say if it did anything. Tasted amazing!

Made this tonight! Very good! Is it supposed to be soup-y? I didn’t add the cream but rather the whole 8oz of cream cheese. I also added some flour and corn starch bc it was so liquidy. Not sure if it was supposed to be like that or not but, all in all, it was fabulous! Thank you!

As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

Due to some allergies I’m catering to, I cannot include the green chillies or jalapenos. I was thinking about adding potatoes to add in some more textures but do you have any suggestions to add for flavor since I’ll be leaving out those ingredients?

Those flavors are hard to replicate, but I think the best option would be to add some crushed red pepper or slightly increase the cayenne pepper to account for the kick of the green chilies. You can leave the jalapenos off the toppings completely with no real loss of flavor ??

So I actually just upped the black pepper to 1 tsp to give it at least a little bite, and then I added the diced potatoes for extra texture, and this chili was amazing. I was really afraid that it would be lacking because of the lack of chiles but it was so wonderful. My boyfriend actually ate the entire crockpot except for like a serving or two. He loved it and I made it again for an event the next day and he ate a lot of that too!

I just made the chili. Wat i did was take so?e of the stock out thhe pot and put into smaller pot added cream cheese to that and whisked till smooth. P added the half and half to it and it seems gooa. I decided to do that when i read your question. So glad i saw your question

I’ve never made chili before – we had a chili cook off at work, and I won first place with this recipe! I doubled the spices for a little more flavor, and cooked in some shredded cheese with the cream cheese and half and half.

Made this for kids and adults and was loved by all. The recipe ended up a little bit runny, although that may simply be a preference thing. I blended an extra can of beans and added to the pot, then ended up discarding some of the liquid. Regardless…totally delicious. Loved the corn and creamy additions! Definitely adding to my list of chili recipes to use again.

I decided I felt like having a white chicken chili for Super Bowl Sunday. I decided on this recipe and it is a WINNER. Absolutely DELICIOUS! I did mine on the stovetop because I found the recipe a few hours before dinnertime…turned out just fine…I simmered it for a while after shredding the chicken. I highly recommend!

I just made this for the first time with the intention of putting it into smaller batches and freezing them to bring to my hard working daughter. After reading the reviews TO LATE about freezing dairy I was like OMG I’ll be eating this myself for a week. Well after the first bowl I realized that would definitely not be a problem. This recipe is awesome and so easy. Thank you for a new “go to” recipe

I’m unclear as to how much chicken broth you use.

The recipe says 24oz., but in the review/comments, I saw one that says nothing about doubling the recipe but using 48OZ. OF BROTH.



The comment you’re referring to did mention that they doubled the recipe, except instead of doubling the 24 oz to be 48 oz, they used 32 oz. So for a single batch of this recipe, use the amount listed in the recipe, 24 oz.

If you double the recipe in an 8 quart slow cooker, would you have to adjust the cook time at all? I’ve only ever done the single, but I need to make a bunch and want to avoid having 5 slow cookers out. Thoughts?

Made this soup a couple of weeks ago. Family loved it! Will make it again. Will double it to make more servings as well. Great w/o corn. Wonderful to come home from work and dinner almost complete. Thanks!

Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 30-40 minutes, or until the chili is thickened to your liking and chicken is cooked through. Remove chicken and shred, then return to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

I just had another reader comment that she didn’t have good luck with using dried beans, so I’m not entirely sure. I haven’t tested the recipe using anything other than the ingredients listed. I would say you could use them, but you’d want to soak them until they’re soft already before making the chili.

This is really full of flavor and a great recipe! I made the mistake of using dry beans! I soaked them overnight and have been cooking them in the crock for almost 7 hrs on high and they still aren’t soft. Not sure why this happened! I’ll def use canned next time.

This recipe is so darn delicious ! I’ve never had white chicken chili before, but my husband begged me to make it because his coworker said that white chicken chili is so good. Well, I looked for a recipe to make in the crockpot and yours looked so good, I had to try it. Let me tell you that this was so tasty that I believe that this has got to be the best one on Pinterest. I’m not even trying any other recipe. I follow the recipe exactly except for cilantro. Yuck, I hate cilantro. Thank you so much for the recipe. I’ve made this 4 times already and plan on a whole lot more. We crave it and wonderful on a cold winters day.

This was so good! I made it last night! Next time I might not use as much broth, though. I know chili isnt supposed to be thick, but I will use less next time just for my preference! I made a pan of jalapeno cornbread to go with it too

Made a few adjustments because of what I had on hand – can of creamed corn instead of kernels, cream cheese with chives instead of plain, unsweetened dairy free creamer instead of half and half. Reduced broth by about 4-6 oz per others. Served with sour cream, shredded cheddar and crushed tortilla chips. Perfect on a cold winter day! Leftovers turned into chicken chili nachos the next day with melted cheese on top. Def putting on rotation!

I have made this multiple times and it is a family favorite! I add fresh Serrano peppers to cook in and top with fresh jalapeños, avocado, cheese, and chips. Even my two year old asks for seconds. Thank you for the wonderful recipe.

I haven’t tested the recipe that way, but it could work out okay. It really all depends on how hot your crockpot’s “low” is. There’s a change the dairy could curdle if it’s cooks at a higher temperature.

This chili is supposed to be a little on the thinner side, but you could add some cornstarch to a bit of water, stir it until the cornstarch dissolves and stir that mixture into the crockpot. Keep the crockpot on HIGH and stir it often.

Hi! Would you happen to know how I would make this an insta pot? I have made this recipe a bunch of times and love it but most of the time I always crave it and dont have any of the ingrediants to start it before work. Thanks!

Help… My husband decided to ‘help’ me and added way too much chicken broth! I double the recipe but he added three containers of chicken broth!! It is way way way too soupy…. Anything ideas? I hate to waste all of this!

You could mash some of the beans to thicken it, add some cornstarch mixed in a bit of water, or place a colander in a big mixing bowl and pour the whole thing through it. Then add the solids back to the crockpot and add the liquid until you get to a consistency you want ??

Thank you so much for this recipe! I absolutely love it. My family loves it and my friends all request this soup when they come over. I love to chunk up avocados and dump in my bowl (because the kiddos don’t like them that much) and my friends add a ton of cheese and dip chips into it like nachos. Anyways, thought I’d stop and thank you before I make this again tonight!

A friend made this and it is absolutely FANTASTIC. I’m seriously putting this recipe into rotation. We’re on weight watchers and this is extremely point friendly. I’m sure I’ll try using fat free cream cheese and half and half, but I doubt it’ll taste as good or be worth the few saved points. 10/10 !!

I use a pressure cooker to make mine and on a 30 minute setting, with the exact ingredients listed here, and it comes out perfect. Just as if I cooked it for 8 slow hrs.

Do 25 minutes to begin with and then remove the chicken, shread it (it will fall apart with a fork) and put it back in and then add the cream cheese and 1/2 & 1/2 and cook for another 5 minutes. Baaaaaam

I made this for my family tonight and they LOVED it. I like spicy but this has a kick to it for sure. I toned it down w/ a little more cream cheese and an extra splash of the half and half. Maybe I’m a weeny but do what the recipe says because it’s A. Great and B. You can weaken the spicy-ness if it’s too hot w/ extra dairy!

I made this today and it was a huge hit! My husband commented that he would prefer if I reduced the amount of chicken broth a little bit so I will try that next time. The flavor is amazing and the toppings were a great addition. I will definitely be saving this recipe to make it many more times.

It was superb! I changed a few things. All you who are watching their diet are going to die. I used one whole package of cream cheese, regular. The chili was much thicker and I preferred that. I had a group over for lunch and there was not a morsel left in their bowls! They loved it! I will do it again, with the toppings, blue chips, and avocado dip, and cornbread. I also used a rotisserie chicken from Costco. What a hit!

I made this stovetop instead of crockpot following the directions listed in comments below. It took longer, closer to 80 minutes total, but my chicken was frozen and i also added veggies (zuchini, celery, bell peppers and carrots, in addition to the onion and garlic). It turned out really well and everyone loved it. Definitely a keeper!

I haven’t tried freezing it since dairy can be difficult to freeze, but I would make it up to the point right before adding the half and half and cream cheese. Cool and freeze, then when you’re reheating the chili, go ahead and add in the dairy products and it should be good to go ??

My family LOVED this and it was so easy to make! I followed the recipe exactly. I messed up and added to much broth so my family thought I made a soup! Lol! But it was delicious! I’m making again this week and hopefully measuring the broth correctly!

Made this for the 1st time & it was a success. My husband absolutely loved it. I followed the recipe almost as written. The only thing I didn’t exactly measure all of the spices as written. I will definitely make this again.

I haven’t officially tested this, but I’m sure it will work well. Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 25-35 minutes, or until the chili is thickened to your liking. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

This chili is amazing and easy to make. I seen a question asking about using chili seasoning in the packet, I used that and the seasoning in the recipe and it tastes really good. I also used extra cream cheese!????

Made this twice already!! This recipe is amazing! I used it for a chili contest and am making it tonight again. It was a hit with my husband. I love how quick and easy it was. I did put a tad more salt and I liked it this way.

Made this last night but with a couple changes. First I used 4 big cans of Swanson’s canned chicken. Put on bottom and seasoned it like the recipe says. Using the canned chicken cut cooking time in half. And trust me, it tasted amazing!

Second, I omitted the corn and cilantro.

Third, I used 6 cans of beans. 2 of those cans I made into a paste with my food processor and dumped that in with everything. It really helped thicken things up.

I put it on low for 4 hours then added cream cheese/half and half, put on warm setting for 15 mins then dinner was served.

Best white chicken chili I’ve ever tasted!


This looks so good and I want to make this tomorrow night!

Can you tell me on the spice level how spicy it is?

I have 2 small kiddos that don’t handle a lot of spice well. Is there a way to tone down the spice after it cooks or should I cut down the amount of spices I add while cooking?

(I can’t wait until they get old enough to appreciate the heat like their dad and I do!)


I would say it’s about a mild/medium heat level, but there are several ways to tone down the spice. Either use 2 cans of Mild green chiles, or cut it down to one mild can. You can also omit the cayenne pepper, and definitely only use jalapenos on yours and your partner’s bowls ??

At the beginning, do you cut up the breasts in pieces or leave them whole? Nothing was said about this, so it sounds like you put them into the crockpot whole. 8 hours on even low for skinless/boneless breast, according to my crockpot chicken experience, gives you balsa wood chicken. I cook breasts on low for 5-5 1/2 hours & they’re perfect, but I check them at 4 1/2 hours.

Made this tonight and it was delicious!!! My husband accused me of getting it from a restaurant and trying to pass it off as my own. :). Looking forward to trying some of your other recipes. Thanks for your sharing!

You can add the cream cheese and half and half and keep it on warm, the only reason I don’t recommend adding them at the beginning is that they can curdle during the cooking process. But warm or even low shouldn’t have any negative effect ??

I haven’t specifically tested it, but I think you might need to add an hour or so to the cook time. Unless you have a really large crockpot, you might want to cook it in two separate crockpots (in which case, the original 8 hours on low would be fine).

ive made this several times a true testament to how good this chili is because i rarely repeat very many recipes;) making it for supper tonight but im using bone in skin on chicken breasts i know not as healthy but its what i had. i also added some rotel tomatoes with green chilies… delicious just as written though! iv gotten so many compliments on this! i never review but i wanted to say thanks for a great recipe! this coming from a recipe snob (i usually make a lot of the food network chefs recipes) i definitely need to try some more of your recipes you know what your doing;)

I haven’t officially tested it, but another reader commented about their experience using the instant pot, so I’ll post what she wrote. “I made this in my instant pot yesterday and it is amazing – thank you! One of the best soups I’ve ever had! I sautéed the onions, added the spices, then the broth, chilies, and chicken (I doubled the chicken). Covered and set to pressure cook for 12 minutes, natural release for 10 minutes. Take the chicken out to shred. I doubled the cream cheese, beans, and corn and stirred those in. When I put the chicken back in I also needed to add a cup or two more of broth. Perfection!”

You can add parsley instead of cilantro, but as far as the green chiles are concerned, I’m not sure what a good substitute would be. Does he like jalapeno? You could use some jalapeno in place of the chiles if he likes it.

This is one of the greatest crockpot recipes ever! Made this twice–once for my family (2 teens) and once for a church dinner–rave reviews all around. Nothing beats putting this together when leaving home at 7am and returning at 3:30 with dinner ready!

Amazing Recipe!! Won 1st place in our work Chili Cook off!?? I doubled the recipe, but you won’t need to double the broth. I probably added 32 oz of broth. Added extra cayenne for some heat. I also used three cans of green chilies and one serrano pepper seeded. A few friends have made, and really loved it, thank you for sharing.

I haven’t officially tested this, but I’m sure it will work well. Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in (substituting a few cups of shredded rotisserie chicken for the raw chicken breasts). Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 25-35 minutes, or until the chili is thickened to your liking. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

My fiance & I work really weird times. If I were to cook it on low for 15 hours (basically enough time for one of us to go to work and the other to get home) do you think that be okay? At the end of the 15 hours we would shred the chicken & cook on high for 15 minutes. Since it is chicken, it makes me nervous.

I’ve never tried to cook chicken that long before… so I’m not sure if it would have an off texture or not. You could always make it as directed on a weekend, or your day off, then reheat it when each of you is home. Leftovers of this recipe are wonderful ??

Michaela, you could buy a roasted chicken, shred it and add it to your crockpot later then you don’t have to worry about the chicken texture being off. Or you could make this when you guys are in bed and cook on low overnight and be ready in the morning….good luck!

I did freeze some of this in individual, 1 serve containers for food prep lunches. It held up very well in the freezer. I did use them up within a month, so not sure about long term freezing? Hope this helps. This is hands down my new favorite soup!

This recipe is delicious!! I did change a few things thing though. First I doubled everything. Second I did not use half and half, I substituted it for a couple spoonful’s of low fat sour cream. I also used the lowest of fat cream cheese I could find. I did not put in cilantro or corn. I substituted the corn for hominy. I also used the cheaper “grocery store” branded items instead of name brand. I cooked it low and slow for 8 hours in my crock pot, took the chicken out to shred (it basically shredded itself) and put it back in the pot and added the cream cheese. Perfect!

I won the church Chili Cookoff tonight with your recipe! Thanks! It was delicious. I did swap out the raw chicken with a rotisserie chicken which added a little more flavor to the chicken. I’d use a bit less broth next time also as I like it thicker. But it won! Thanks!

Did you double up t serve a large amount of people? I have an office chili cook-off for about 20 people. I just wanted to make sure this could make enough for a couple people. I have a large Crock pot.

This was my first time ever making or eating chicken chili and I must say this recipe was absolutely delicious. I was unsure all day of how it would turn out, but myself as well as my hubby and children were very pleased. The only thing I did differently was added an extra can of beans. Will definitely be making again!

I made this in my instant pot yesterday and it is amazing – thank you! One of the best soups I’ve ever had! I sautéed the onions, added the spices, then the broth, chilies, and chicken (I doubled the chicken). Covered and set to pressure cook for 12 minutes, natural release for 10 minutes. Take the chicken out to shred. I doubled the cream cheese, beans, and corn and stirred those in. I also added a cup of frozen chopped kale. When I put the chicken back in I also needed to add a cup or two more of broth. Perfection!

You could pulse the beans lightly in a food processor before adding or use an immersion blender (at the end or with the chicken broth before adding it to the crockpot if you don’t want to blend everything) to break them down – this way your family might not even notice they’re in there! I do this with regular chili to sneak in foods my family doesn’t like the texture of, works like a charm!

Absolutely delicious. Followed recipe but w/ a few liberties of my own:

– added a serrano pepper to spice it up a little more, held back the chili powder

– added crispy bacon (chopped) toward the end

– used one can of great northwestern beans, one can of white pinto

Hi, this recipe sounds delicious but I’d like to leave out the half and half and cream cheese if possible. Do you have any suggestions for that? Maybe to add cream of chicken and a splash of milk or some flour? Thanks!

OMG… I made this last night on the stove (crock pot broke) and it was soo good! Next time I will do one hot and one mild green chilli, I only did 2 medium I was afraid of the spiciness with my stepson. Everyone loved it (even the picky teens), and came back for seconds.

Quick question. I made a recipe very similar to this years ago and it was my favorite meal ever, but it had rotel, black beans and ranch packets in it. I was thinking about staying with this recipe but adding the ranch, do you think that would taste alright?

As I’m not a nutritionist, I don’t provide full nutritional information for my recipes (don’t want to inadvertently pass along incorrect information). Your best bet would be to copy the ingredients into your favorite online nutritional calculator.

I have tried the recipe the way it was written turned out great couldn’t get my kids to eat it until I added one medium russet potato and a handful of bacon to the recipe and i still have no leftovers whether it’s the modified one or with a little company the original recipe.

I was hoping there was a way to make this in a pressure cooker instead of the crock pot for the days I don’t have that long to cook it in the slow cooker???

Hi Bob ?? I’m SO happy to hear everyone loved it, and I love the potato and bacon additions! I haven’t tested this recipe in my pressure cooker, so while I’m sure it’s possible, I don’t have exact times to share :/

I have made it in the crockpot and as we speak I have it going in my One Pot pressure cooker. I started out on simmer while I was adding my ingredients because I was waiting on my husband to bring home the great northern beans..lol! I put mines on 45mins since soup is usually 30mins. I just want to make sure my chicken is done (thawed chicken; not frozen)

My husband (who hates to cook) made this for dinner last night after I sent him the recipe! It was delicious, even my kids liked it! I left out the onion because I forgot to get one at the store, and it was still amazing!

Since it has dairy, I’d make it up to the point where you’d add the cream cheese and half and half, but don’t add it. Cool it completely, freeze it. When you’re reheating it, go ahead and add the cream cheese and half and half ??

Since it has dairy, I’d make it up to the point where you’d add the cream cheese and half and half, but don’t add it. Cool it completely, freeze it. When you’re reheating it, go ahead and add the cream cheese and half and half ??

Absolutely! Saute the onion and garlic, then add everything except the cream cheese and half and half. Simmer for 20-30 minutes, or until chicken is cooked through. Remove chicken and shred, then add back to the pot. Add cream cheese and half and half, and cook for 5-10 minutes.

I just made this recipe for our church lunch chili cook off. It was delicious. I doubled the recipe but added less broth. I also added 2 cans of cream of chicken soup and about a cup of shredded monterrey jack cheese. Creamy and cheesey! It’s delicious!

I made this yesterday in my 6 1/2 quart slow cooker and the taste was even better than I was expecting! I used closer to 2 lbs of chicken and added more cumin and chili powder to compensate. I cut out the corn since I just have a weird aversion to corn added to soups and chowders. I also only used 16 oz of chicken broth. There was a lot of liquid even with reducing the broth, so I’m glad I cut out a cup. I did add some flour to the half-and-half to try to thicken it, so I imagine the leftovers will be nice and thick. I will definitely be making this often!

What size crock pot do you use? I’d like to use my 6 qt Instant Pot on slow cook function but looks like a lot of ingredients. Do you think it’ll fit or should I pull out the big crock pot? Looks delish – making tomorrow ??

I haven’t tried, but since there’s dairy in the finished product, I would only freeze it under the following condition. Make the soup up through step 4 (soup is cooked, chicken is shredded). Cool completely and freeze. Thaw overnight in the refrigerator, and when heating up, add the cream cheese and half and half. That way the dairy isn’t negatively effected.

I’ve never tested the recipe other than as written… and with cooking on high, there’s a risk the dairy could curdle. It might be okay, there’s no way to tell, especially since all slow cookers cook at different temperatures.

Hi Lindsay ?? I don’t provide full nutritional information for my recipes, as I’m not a nutritionist and don’t want to inadvertently pass out false information. I recommend copying the ingredient list into whatever online nutrition calculator you use and trust.

Hi there Chef Amanda! I have been trying to make good biscuits forever – and like you said the taste was good but they just weren’t fluffy! I can’t wait to try your recipe! As I looked thru your recipes I noticed your White Chicken Chili & had to check it out. I make a version almost identical but it calls for hominy in place of the corn. I have never been a hominy fan in the past, but girl I have to tell you it is fantastic in this soup! Thanks for the recipes and the inspiration!!!

I did the recipe as is but per a suggestion in the comments, I also did the whipped cream cheese and 2lbs of chicken! I also decided to do both cans of green Chile’s as medium. OMG IS THIS AWESOME! Will definitely cook again ??

So delicious! I made this for the first time for my family last night. I had everything but the chiles. After my husband ate it he said “you know, it’s really good but next time maybe add a can or two of chiles” ?? so next time I’ll make sure I have chiles.

Turned out amazing! I changed it slightly – added two more cans of beans and used Mexicorn. Also threw in a can of cream of chicken soup (probably didn’t need it). Was a huge hit for Monday Night Football!

This recipe is perfect ! I usually do one can of northern beans and one can of pinto beans instead (i just love pintos haha) And I add a little extra seasoning (I love some spice). But this soup with some Mexican cornbread is perfect! Everyone always loves it!

I followed this recipe exactly as it is written and it turned out SO good. My husband and kids and I loved it! Thank you so much for this recipe. I’ve been trying to find a good white chicken chili recipe for years.

This was absolutely delicious and so easy to prepare…you can pretty much have everything on hand at anytime (aside from the avocado). Some of us ate this over brown rice in a bowl and others turned it into a burrito! It got thumbs up all around, kids included! Seems like the leftovers will freeze well! Thank you for a great and easy recipe.

I used non-fat half and half to save on fat and calories and it was delicious

Delicious recipe! We made a few adjustment just because we like a thick chili…

Doubled the chicken

Reduced the stock to 16 oz.

Used whipped cream cheese (I just could never get the block cream cheese to fully dissolve).

Added a little corn starch slurry at the end and let thicken for about 15 minutes.

My husband likes his chili thick and this did the trick. We also add crumbled queso freso to the final product. This chili really sticks to your ribs and we have tons of leftover!

This was fantastic. I was looking for a different take on my classic chili recipe and immediately became interested in this recipe. It did not disappoint. Full of flavor and very tasty without feeling it when you step on the scale the next day. I know this was posted a long time ago but definitely wanted to comment. The only con was that there was not enough left for seconds. Everyone loved it!

Good day

I work as a custodian at a school and sometimes the teachers have soup buffet so one of the teachers make the white chicken chilli it was okay it was bland and i know “chilli” has some kick

So i decided to try to make it found your recipe and followed the recipe to the T.

wow what a kick love it thank you

I made it overnight and finished up today! It is Delicious! I seasoned 3 chicken breast with all the seasonings and still added the recommended recipe amout. I also used heavy cream. I will definitely make this again!!

I made this a few times pretty well keeping to the recipe, only making sure to use as many no salt added ingredients as possible, and exchanging the salt for a few shakes of garlic salt. This time I beefed up the paprika, cumin, and garlic to give a stronger flavor. I also added a little lime flavored yogurt for a tiny bit of bright tartness… it must have worked because I just won our chili cook-off at work! Thank you for coming up with such a good recipe!

One thing I’ve found to save a little time: the chicken does not need to be removed from the slow cooker to be shredded. It’s plenty fall-apart-y after cooking all day to just shred itself when stirred!

I made the white chicken chili today and my family ate it up! My husband had seconds , which is always a happy moment for me. It was rich, it had heat, it was hearty. We put avocado on top and everyone loved it. My tummy is still warm and fuzzy. Xxx

This is a family favorite! Very delicious, and has been integrated into the routine menu at our home. Love the creaminess. I have made this with both the crock pot, but also on the stove. Thank you for this recipe!

I won 1st place in a chili cook-off with this recipe. I did tweek it a little bit. I I began with one chopped purple onion 2 cans of white beans and a can of corn. Added one can of diced green chili’s and a jar of salsa verde. Then I added a can of diced tomatoes. Cubed 4 chicken breasts and sprinkled the seasonings on the top. Poured 12 oz of broth over the pot. Slow cooked all day and melted cream cheese in a pan before adding it in at the end. Topped with the cilantro, cheese, jalapeno, sour cream, and served with tortilla chips= Award winning white chili.

I recently had lunch with my Mother at this little diner and the soup of the day was White Chicken Chili….it was absolutely delicious…..so I went on hunt for a recipe and this was the one I choose…it wasn’t exact but pretty darn close! Thanks

Made this tonight and was very good. I think the next time I will use heavy whipping cream instead of half and half. Topped with cheese, cilantro, and a small amount of sour cream and then topped with corn tortillas. Thank you for sharing!!

This is the 5th time I’ve made this in the last 2 months! Was a big hit for 2 Christmas parties with several recipe requests. I make mine a little hotter and use frozen corn, otherwise just as written. I have 2 crockpots going now to freeze some. Think I’ll freeze some with cream cheese and milk and some without until I reheat as suggested. Love to make regular chili, Brunswick stew, and now this to have ready meals through the winter. This is my new, favorite recipe, thanks so much for sharing!!

I pinned this recipe some ago, but came across it this COLD and snowy day here in Appalachia, plus I had everything on hand! No need to plow out for special ingredients. This soup was very good; tasty and creamy. Full disclosure: I only had 1 can of green chilies, so added 1 diced jalapeño and added about 1 cup shredded cheddar/colby blend. Really good. My husband and I are “mostly” retired, so we don’t have the time constraints facing most young families. Next time I probably won’t use slow cooker. May used shredded rotisserie chicken, as that’s usually in the freezer, cook onions & garlic, then pull the rest together in about an hour.

My first crack at white chicken chili, I always had this thought….chicken in chili???!!! But, I am sold now!! I made this tonight for dinner and cooked on stovetop rather than crockpot because I found this recipe today at work so didn’t have the chance to cook in crockpot but nevertheless it was amazing even if it was cooked on stovetop.

I had forgotten to pick up the Half & Half so I substituted 1 Tbsp butter(melted) and 3/4cup of milk. This is DEFINITELY ??????????!! Thanks for the recipe and I would highly recommend trying it out!! I will def be saving this one!!

Loved this recipe mainly because the spice level was perfect! I used mild chopped green chiles and was glad. I did read some of the comments about the thickness and used some corn starch and 8 ounces of cream cheese. It was soooo good. My husband told me to stick to this recipe always.

Instead of making this in the crock pot, could you make it in a soup pot on the stove as well? I have pre-cooked chicken in the freezer that I plan to use, so I’m thinking I could just combine all of the ingredients and cook it on the stove for an hour or so.

Hi Emily ?? Yes, you can definitely do that. I would start out by sautéing the onions in the pot, just to make sure they soften, then add the rest of the ingredients (except the half and half and cream cheese). Cook that for about 20 minutes or so, then add in the cream cheese and half and half and cook that, stirring often to mix it well, for about 10-15 minutes.

Hi Maryam ?? Yes, absolutely! Essentially you’ll do it the same way, poaching the chicken in the broth ? I would do it like this:

Add all ingredients up to, but not including, cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe.

Loved this recipe! The broth actually had a lot of flavor before I even added the cream cheese and half & half. It had so much flavor, I could almost cut the cream cheese and cream in half. Great easy recipe and good freeze away for later dish!

I love this recipe! How much is considered a serving size? a cup, a cup and a half? I’m entering this recipe into my weight watchers recipe trackers! Hardly any points at all ?? Can’t wait to make it this weekend!

Hello! Absolutely love this recipe because of how easy it is and how the simplicity doesn’t take away from the amazing flavor! ? With that being said, it is ok if I video blog using this recipe and of course let everyone know TheChunkyChef.com was responsible for this beautiful creation?

Thank you for posting this recipe! I made this last night, and it turned out really good. I would note, like other posters, that this is more of a watery chili – if that’s not your style, I would recommend using about 1/2 to 3/4 the recommended broth. I didn’t mind personally as I do like mine a bit more on the watery side. ?? I did follow the recipe exactly as suggested. This only filled my crockpot about 1/2 to 3/4 the way full. I would recommend doubling the recipe.

This recipe is fantastic. I added some fresh cut up tomatoes and just lived it. I will be making this often. My family and friends kept saying how delicious it is the entire time they were eating it. Soooo good

Okay, we just finished dinner and I got the “This is delicious!” from my partner which is only said when she truly loves something. Then she exclaimed “winner winner white chili chicken dinner”! So trust me, that is a HUGE compliment. Anything involving corn is usually a win for her, but this was a super successful hit. I also made the skillet cornbread, more sweet without heat or cheddar, just plain corn bread. It is perfect. 23 minutes in the oven, a perfect golden brown on sides and bottom, great flavour. It is a bit “crumby” and can’t be handled much, but that’s not a problem. These 2 recipes together are a home run, for sure. This is my first time cooking with your recipes and I am now very eager to try more when I’m feeling bored with my own recipes. Thanks so much!

I rarely follow recipes. I try sometimes but I just can’t make myself do it. But I decided that this one sounded so good that I would try to follow the recipe. I did pretty well. The only thing I did different was at a little more cumin, because I just really like the flavor of cumin, and I added a can of tomatoes, because I love tomatoes in chili whether it’s white chicken chili or what ever. I did not make it in the slow cooker I just did it on the stove and I used a rotisserie chicken. It was absolutely the best White chicken chili I have ever had. I save the recipe so that I can make it again which is another thing I never do. The first time I made it was about a year ago, and I just pulled it out to make again and this time I am doing it in the crockpot with raw chicken, so I’ll see which way I like it better. I absolutely love the garnishes. The crispy tortilla chips the avocado the lime in the sour cream, all of it is absolutely delicious.

This chili is delicious and easy to put together!! Followed the recipe except did not have can of hot peppers so used can of mild and two diced, fresh jalepenos. Will say the flavor profile was on point between the spicy kick, sweet corn balance and creamy, tangy broth. Was declared a winner from every member of the family so now going into the rotation. Have shared this with others too. So glad this popped up on my Pinterest feed!! Thank you!

Not sure why you felt you had to give a low rating to a meal you NEVER cooked. Pretty sad you felt the need to do so & add your comment, when you can obviously substitute low sodium ingredients. This is a great go-to recipe that is easy, delicious, & VERY tolerant to substitutes! Have a wonderful day! ?

I had never tried white chicken chili until I tried this recipe, and I won’t be trying any others! I’ve made it half a dozen times now, and it’s alwags a hit. I just started Weight Watchers, so this was the first time I tried 1/3 less fat cream cheese and fat free half and half, but it was still excellent! One serving is 10 smart points with those changes.

I loved this recipe. It’s great cooked in a pot on top of the stove too. I used rotisserie chicken already cooked and added the seasonings and broth, let simmer for 40 minutes to an hr then add cream cheese and half and half. Topped with pepper jack cheese, avocados, sour cream and lime Tostitos… it was out of this world!!!

I had a kitchen disaster trying to do this on stove top where I burnt the chicken to a crisp, nearly ruined an expensive pot and my house still reeks of burnt cumin. I used raw chicken breast and my intention was to poach it and pull it. I had it on low simmering and it went from great to kitchen disaster very quickly. I tried the 2nd time in the crockpot and it was perfect! No drama, no burnt stench for days and no massive clean up production!

This is one of my go to recipes either for potlucks or just lunch meal prep for the week (My husband is picky so I make all the things I know he won’t like for myself for lunch!). I will say I use SIGNIFICANTLY less broth. The first time I made it true to recipe it turned out super runny, since cutting it down it comes out delicious. I add extra red pepper/chili powder/ chipotle because I like heat. Depending on how healthy I’m being that week I also add extra cheese because let’s be real, everything is better with extra cheese ??

First time ever making this and it was super easy and tasted great! As my very picky eater put it “it was bomb!” So its definitely on my list to make again. Only change I made was I used heavy cream in place of half & half and regular cream cheese.

Hi Nicole ?? We don’t like things too spicy here either… I would reduce the 2 cans of green chiles, down to 1 (and use mild), and omit the cayenne pepper. That way you should still have good flavor, but it shouldn’t be spicy ?? The cream cheese and half and half reduce the heat factor a lot as well.

Oh My Goodness! Where has this recipe been my whole life! Loved it, will now be a staple in our home, kids liked it too! I had to make some changes due to what was in the cupboard and kids not liking heat. I did not crockpot it, therefore used 2 cups broth. Used ground chicken cooked with the onions seasoned with chili powder, garlic powder, salt and pepper. Omitted chilies and jalapeño for kids, although if making for myself would definitely use. Once ground chicken was done, added the broth and rest of ingredients to simmer 45 min. The thickness was perfect. I halfed the salt because 1 of my 2 cans white kidney beans had salt added. I also used a heaping 1/2 TSP chili powder in the broth wit the othe seasonings listed. Added 2 oz cheddar cheese to the pot rather than serve on side. The fresh avocado slices were great in it. Loved it, thanks for sharing!

Typical Wisconsin weather had us celebrating beautiful fall temps in August and I was more than happy to unleash the flannel and put on a pot of chili. I found this recipe yesterday and knew I HAD to make it.

While shopping in the produce area for the cilantro I decided to grab a couple Poblano peppers and 3 ears of fresh sweet corn. Roasted the peppers in the oven for a bit, sliced them and used them instead of the can chilis. Sliced the corn off the cob and used it instead of canned. I don’t know if that changed the taste at all but it was scrumptious!

Made this tonight in the instant pot. It was delicious. Followed the directions, but instead of putting everything in the crockpot I put it in the IP and used the poultry button forn20 minutes. I used 2 frozen chicken breasts and reduced the chicken broth the 14.5 oz because I knew the frozen chicken would create a lot of liquid. In hind sight I should have reduced it even more. It was a little runny when I finished so I threw 4 more ounces of cream cheese in it. We served it over rice. I’m certain this will become a regular in our meal rotation. Might to black beans and a little Ro-tel next time.

this was so good my daughter and I enjoyed this so much in fact I had to make a twice in one week the only thing I did different was that at one bell pepper and that’s because I read it on somebody else’s comment thank you so much it was delicious

This was very good! A definite make again, I loved the spices, the slow cooker method, really delicious ingredients. I didn’t have any corn and it was still amazing. I loved the garnishes too, especially the tortilla strips. I didn’t have any half and half but it was still creamy with just the cream cheese.

Oh, WOW, this was delicious!!! Absolutely loved it without any toppings, just tortilla chips for scooping up this yummy chili!

I can tell you, this recipe is forgiving! I dumped it all in the crockpot and hours later shredded the chicken. In tasting, I was a little heavy handed in the seasonings, so I threw in two more cups of water and another can of beans. Cream cheese went in, used fat free half and half (about a cup) with a couple tablespoons of flour mixed in, and let it simmer. Wonderful, wonderful, wonderful!!

Hi Angela ?? If you’re wanting to omit the cream cheese, then yes, I would do 1/2 cup heavy cream and skip the cream cheese and half and half. Unfortunately, I’ve never made a slow cooker seafood chili, but I would assume that you could cook the chili as is, minus the chicken, then the last 30 minutes or so, add the shrimp so they don’t overcook ??

Hi Elizabeth ?? Unfortunately, I’ve never tested this recipe in an Instant Pot, so I can’t say for certain. Your best bet would be to find a white chicken chili recipe specifically created for the Instant Pot, then use these ingredients instead of that recipes. Best of luck!

When you say “Chicken broth” – is this just made with chicken stock cubes and the recommended amount of water per cube? For example each cube I use says to add 500 ml of water….

Maybe in the states you can buy “Chicken broth” already made?


Hi Alan ?? Yes, here in the US you can buy chicken broth or stock pre-made in cartons or cans. If you can’t find that where you’re located then a chicken stock cube dissolved in the recommended amount of water (just end up with the same amount of liquid as the recipe states) will work just fine ??

What a wonderful recipe. Due to my health these days, I have to adjust everything…….gives me a new challenge everyday. Lol

I substituted the cans of chilis due to sodium. I used jalapeños, serranos, and let one habenero steep while cooking.

Then I used Silk Soy Creamer for the half and half and it worked great. I wondered about the cream cheese but it fit with my numbers and I was so glad it did.

I also use

NoSalt substitute. All in all it was fantastic. Thank you so much for this inspiration. I couldn’t have done it without you.

Hi there! Have you ever doubled this? I need more than 6 servings but am worried there won’t be enough room in my crockpot which is just a standard size nothing large. Thanks! Entering a chili cook-off for the Super Bowl and hoping this will help me win ??

Hi Lyndsay! I haven’t ever doubled it, because like you, my slow cooker is just a standard size and I was worried it all wouldn’t fit. Maybe you could borrow a slow cooker from a friend and have a batch going in each one? Best of luck to you!

Hi Angela ?? I’m SO happy to hear that you loved the chili!! Unfortunately I don’t have any experience with the Weight Watchers program, but maybe there’s a place on their website that you can plug the recipe in and it will tell you?

Hi Nesa ?? Thank you! I’ve never made it on the stovetop, but I’m sure it will work. Essentially you’ll probably do it the same way, poaching the chicken in the broth ?? I would do it like this:

Add all ingredients up to cream cheese and half and half to a large stockpot or whatever you usually cook soup in. Stir well and bring to a boil, then reduce heat to a simmer. Partially cover the pan with the lid and simmer for about 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir, then serve as per the recipe ??

Made this for the first time tonight and and it won’t be the last! My husband said it was the best new recipe ever and I was to get on here and tell you so! I didn’t make any changes it’s amazing- thank you!

Hi Maryam ?? I’ve never frozen it (since we usually eat it all in a day or two), but it *should* do okay. Although some creamy soups/chilies have a tendency to separate a bit after freezing, so to play it completely safe, if you know you’re making it with the intention of freezing the whole batch… make it up to the point where you add the cream cheese and half and half, then cool and freeze it. When reheating, add the cream cheese and half and half. But if you’re wanting to freeze the leftovers you have… you could absolutely try it, I just can’t guarantee that it’ll be perfect when you reheat it. If you try it, I’d really love to hear how it turns out ??

We love this and want to make it this weekend when we have Family coming to town. BUT one of them is Gluten Free. I can’t see where anything in this would be gluten, but can you confirm it is gluten free or suggest how to make it so? It’s SO yummy!

Hi Ashley ?? Thank you, I’m so happy you love it enough to share with family!! I’m definitely no expert on gluten-free, but I think as long as you don’t use tortilla strips, make sure to rinse the beans well, and be careful about which chicken broth you use (I think some brands can actually contain gluten), you should be good to go ??

I made this tonight – minus the Cilantro, since my husband and I don’t care for it and also the Cumin, since I didn’t have in my Spice Cabinet. I served with Homemade Tortilla Strips, Sour Cream and Avocado. Didn’t use the grated cheese, but will serve that way when we enjoy the leftovers. I may also add a dash of fresh lime juice next time. Easy, delicious and definitely one I will make again.

Just finished making this and it is delicious! I went ahead and put some cornstarch in the half and half before adding it but it was still soupy. Next time i will use less chicken broth but it still tastes amazing!

Hi Shawn ?? I’m glad you enjoyed the chili!! There are two things you can do to make it a bit thicker. You could use slightly less chicken broth to start with, or mix some cornstarch in with the half and half before you add it to the slow cooker. I would add about 1-2 tsp and use a fork to mix it with the half and half. This way it will work to thicken the chili as it cooks that remaining 15 minutes ??

This looks so delish! If I were to use a cooked, shredded rotisserie chicken instead of raw, and just mixed everything together in the crockpot on low for an hour or so, do you think that it would turn out the same? I always have bad luck making chili in the crockpot with raw chicken breasts… The chicken turns out mushy.

Hi Kayla ?? Thank you! I don’t find that this chicken turns out mushy, but if you’re more comfortable using a rotisserie chicken, I think you could definitely make that work ?? I would maybe do 2 hours on low, just to make sure everything is completely heated through and combined. I’ve never tried it this way though, so of course I can’t be 100% sure. I’d love to hear how it turns out!

I made this yesterday and it is delicious. I usually read through a recipe to see where I can substitute for ingredients and to save prep time. I cubed my raw chicken and ran it through the food processor to skip the shredding part. Piled the processed chicken into the cooker and poured in the dry ingredients after mixing them together. Stepped up the salt and cilantro. Didn’t have canned peppers so substituted a fresh jalapeno, diced finely. Lightly nuked the cream cheese to soften and mixed it with heavy cream to pourable consistency. Piled it in the cooker from the get-go and mixed thoroughly. Medium for about an hour and then low. It was gloriously ready in about 6 hours but would not have suffered by more cook time.. The garnish is lovely, but we don’t stand on ceremony around here. The taste is a winner. By the way, I approach recipes as suggestions. This is a great suggestion!

putting raw chicken through the food processor would leave it pretty mushy, no? so the consistency would be more like what then, ground chicken? i have this recipe in my little crockpot as i type and am getting ready to make the skillet cornbread. i’ve been in such a huge cooking rut, feeling like we eat the same things over and over, i’m very excited about this! my partner is a little cautious about trying “white chili” but she was raised on meat & potatoes, so hopefully it will be a big hit. if she says “mmmm, this is delicious!” then i know it’s a winner. she scrunched her nose up when i mentioned the skillet corn bread, but i think she’ll come around. let’s hope! love your website and this is my first “chunky chef” recipe!

Hi MP ?? We do consume dairy in our house, so I don’t know enough about equivalent non-dairy options to give you a suggestion in good faith. Although I have seen a brand at my grocery store called Tofutti, which makes a non-dairy cream cheese, so maybe that would work along with whatever non-dairy milk substitute you usually prefer?

I made this for a potluck and separated out a portion of it in a mini crockpot before adding any dairy, I used an allergen free cream cheese substitute. Personally, I wasn’t a fan but my gluten/diary free boss loved it, I guess she is used to the flavor of the substitutes.

This looks fantastic! I’m all for slow cooker soups and chili during the cold months!

Hello There!

I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! I believe that gourmet meals should be something we can ALL enjoy. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'!

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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