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Easy Creamy White Chicken Chili (Stovetop or Slow Cooker)

A close-up of a bowl of creamy white chicken chili recipe, topped with sour cream and fresh cilantro.
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This is the best white chicken chili recipe, offering a creamy, comforting, and healthy dinner that comes together quickly. You can make this simple chicken chili on the stovetop or in the slow cooker, making it perfect for busy weeknight meals and meal prep.

Ingredients

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  • 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 diced green chilies, undrained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream or half-and-half (optional, for extra creaminess)
  • Salt and black pepper to taste
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro, avocado

Instructions

  1. If using the stovetop: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  2. If using the slow cooker: Place the chopped onion and minced garlic directly into the slow cooker insert.
  3. Add the chicken breasts, green chilies, cannellini beans, great northern beans, corn, chicken broth, cumin, oregano, and cayenne pepper (if using) to the pot or slow cooker.
  4. Stovetop Method: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through. Remove the chicken, shred it using two forks, and return it to the pot.
  5. Slow Cooker Method: Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender. Remove the chicken, shred it, and return it to the slow cooker.
  6. Stir in the cubed cream cheese until it is completely melted and the chili is smooth and creamy. If the chili is too thick, add a little more broth.
  7. Stir in the heavy cream or half-and-half, if desired, for a richer texture. Season with salt and pepper to your taste.
  8. Serve your protein packed chicken chili hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Notes

  • For a shortcut, use 3 cups of shredded rotisserie chicken instead of raw chicken breasts. Add the shredded chicken during the last 10 minutes of cooking time.
  • If you prefer a thicker chili without adding extra dairy, mash about 1 cup of the white beans against the side of the pot before adding the cream cheese.
  • This white bean chicken chili freezes well. Cool completely, then store in airtight containers for up to 3 months.

Nutrition

Find it online: https://gourmetgaze.com/easy-chicken-chili-recipe/