This White Chicken Chili recipe is ultra thick and creamy, with shredded chicken, white beans and corn and just the right amount of spice! Make ahead and freezer friendly, perfect for pantry cooking.
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Now that the days are chilly and the evenings are long, I’ve been craving a big comforting bowl of creamy White Chicken Chili.
The fact that this White Chicken Chili recipe is ready in 30 minutes or less with mostly pantry ingredients means that I can actually get it on the table while chasing 3 kids around the house, which is pretty much how things happen these days.
It is healthy, hearty, make ahead and freezer friendly!
That means you can make a double or triple batch, and use it as a base to create fresh, easy meals for the family through the week.
How to make Slow Cooker White Chicken Chili:
You can easily make this Chicken Chili in the crockpot to make it even easier to fit in your day!
I do things a little differently when I make this chicken chili in the slow cooker, simply because if I’m using my slow cooker I don’t want to be babysitting it all day. I throw everything in the pot and let the chicken cook with everything else, then shred it later.
- Throw everything in the slow cooker
- Cook on low for 4-6 hours, until chicken is cooked through and falling apart.
- Remove chicken breasts and shred, then stir back into the chili.
How to thicken white bean chicken chili:
We thicken this creamy chicken chili with two things: cream cheese and corn starch.
The cream cheese adds a wonderful richness without making this chili heavy. If you don’t have any, that’s fine! I’ll share some other things you can add in the next section.
The corn starch is optional, but we love our chili super thick and creamy, so we like to add it. If you skip the corn starch, it will still be perfectly creamy but not quite as thick.
Another way to thicken white chicken chili if you don’t have cream cheese or corn starch, is to keep some of the white beans aside, and puree them in a blender before adding into the chili. This is a great way to make this chili dairy free!
White Chicken Chili FAQs
Chicken Chili can be stored in the refrigerator in an airtight container for up to 4 days.
Chili is a great freezer meal! It can be frozen up to 3 months before using, so it’s a good idea to make a large batch and save some for another day.
Definitely! Throw all of the ingredients into the slow cooker and give it a good stir (yes, all!). Let it cook 3-4 hours on low (the exact cook time depends a little on your slow cooker and how full it is), then remove the chicken to shred.
Add the chicken back in and serve!
Yes! Check out my Instant Pot White Chicken Chili recipe for more details.
Yes! Chicken thighs work great and won’t change the cook time at all. Just be sure they are boneless and skinless.
Absolutely! Simply skip ahead to step 2.
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White Chicken Chili
- 4 boneless skinless chicken breasts
- 2 cups low sodium chicken broth
- 540 ml canned white kidney beans (19oz) drained and rinsed
- 341 ml canned corn (12oz), drained
- 127 ml canned green chiles (4.3oz)
- 1 teaspoon Tabasco Green Sauce
- 1 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 4 oz cream cheese room temperature
- 1 tablespoon corn starch
- 1 tablespoon water
- Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
- Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
- Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
- Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
- Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
- Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!
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