This Creamy White Chili with Chicken is easy to make in the Crockpot and is a DELICIOUS family dinner option!
This could sound really strange, but I have never had a white chili. It was such a cold and rainy day yesterday I decided for some reason to try it out. I was wanting a nice hearty soup to warm our bones but I didn’t want a classic chili, so I ventured out to find a crockpot creamy white chili with chicken recipe!
This chili does have a bit of kick in it, since there are green chilis in it. I thought it was a nice switch of soups and I found a recipe, but I altered it because I am a fan of creamier soups, and the recipe I found was a bit too watery for me. But, the flavor was great and I am glad I chose this recipe to try out for my first time!
I found a recipe over at I Dig Pinterest and used it for inspiration.
Crockpot Creamy White Chili with Chicken Recipe
- 1 package of boneless chicken ( I used Tyson Tenders)
- 2 cans of Great Northern Beans (15 oz cans)
- 1 can of chicken broth (12 oz)
- 1 small onion diced small
- 2 cans of green chilis (4 ounces)
- 1 tsp season salt
- 1 tsp salt
- 1/2 tsp pepper
Ingredients to add at very end of cooking:
- 4 oz of velveeta cheese
- 1 cup sour cream
- 1/2 cup half and half
- (corn starch and cold water used to thicken soup)
- Shredded sharp cheese for garnish (optional)
How to Make Creamy White Chili with Chicken in the Slow Cooker:
- For the chicken you can use frozen or thawed, if you use frozen you will want to cook a bit longer. For fresh chicken you will cook for around 5-7 hours.
- Add all the ingredients except the cheese, sour cream and such at the bottom of the recipe. You will want to turn crockpot to low, and cook for about 5-7 hours. Once you do that, pull out all the chicken and tear it apart. Then toss it back into the crockpot.
- About 30 minutes before you are ready to serve you will want to add the bottom ingredients – cheese, sour cream, half and half to the soup and stir well. I added about a few teaspoons of cornstarch to 1/3 cup cold water and stirred it in the soup. I did this a few times until the soup started to thicken. Make sure to stir throughout.
- Then serve soup with shredded cheese on top, crackers or whatever else. We had cornbread with ours!
I thought this soup turned out really well. Since I have never tried a white chili before, I can’t really compare. I saw some recipes where they used a tomato base, so I might attempt that next time just to try something new! If you don’t like too spicy you might just do 1 can of the green chili’s. This soup wasn’t like burning my throat or anything but there was a tad bit of kick to it.
I think adding a little salsa to it would be good as well for my husband. He likes things hotter then me, or a splash of tabasco!
Have you made a white chili before? If so what did you think?
Nicole B says
I have only had a white chili once and I thought it was really good. We like to eat spicy food (my husband always adds even more hot stuff to things I think are spicy enough!) I will save this to my Crock Pot Pinterest board.
Lolli @ Better in Bulk says
I make a white chicken chili that I absolutely love, but this one looks totally different. It sounds delicious!
Dawn Lopez says
Oh yum, that looks delicious!!! I love my slow cooker and this looks like creamy and comforting heaven! Thanks for the recipe!
I make chicken chili but not a white chicken chili. I will have to give your recipe a whirl. It looks fantastic!
Liz @ A Nut in a Nutshell says
I’ve only had a white chili based on the meat inside of it. I’ve never had a white creamy chili before!
So, we aren’t really bean eaters. Do you think that this would still be good without the beans in it?
I think it could be, you could possibly substitute potatoes for the beans possibly.
This is a fantastic recipe! I love how creamy it is but also hearty.
Paula @ Frosted Fingers says
I’ve never had white chili, either. I only recently started eating chili in the first place, though.
Oh my that white chicken chili sounds delicious for this time of year. I have a white chicken chili recipe, but it doesn’t sound quite as good as this one:-)
I am so in the mood for chili! That looks so good! Pinning for later!
Kristin Wheeler (@MamaLuvsBooks) says
That looks yummy and great for the Fall!
Ashley - Embracing Beauty says
Wow, I’ve never heard of such a thing! It looks so good!
Just made this for dinner tonight, total hit for my family! Thank you!
Oh good!! Your welcome glad everyone enjoyed it!!
Danielle Hundley says
Can you recommend a specific weight of chicken to use?
About 1 pound to 1 1/2 pounds, but it can be totally flexible depending on how “meaty” you like it.
Looks amazing! Not a big fan of Velveeta cheese. What do you recommend as a substitute? Thanks!
The Velveeta works well because it melts to a smooth consistency. We haven’t tried it with another cheese, but you just want to make sure whatever you use ends up all melted and smooth.