Creamy White Chicken Chili (3 Ways!) - On the stovetop, in the slow cooker or Instant Pot, this hearty and bold chicken chili recipe is easy to make any way that you choose!
Set a large 6+ quart saucepot over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Stir and sauté for 3-5 minutes.
Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Bring to a simmer. Lower the heat, cover, and simmer for 20-30 minutes. Meanwhile, cut the cream cheese into cubes.
Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot.
Taste, then salt and pepper as needed. Garnish with your favorite toppings.
Crockpot Instructions:
Set a large skillet over medium heat. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
Pour the sautéed veggies into a large 6+ quart slow cooker. Add the whole chicken breasts, beans, green chiles, corn, chicken broth, cream cheese, and ½ teaspoon salt. Cover and set on LOW for 7-8 hours or on HIGH for 3-4 hours.
Use tongs to remove the chicken breasts. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the crock.
Taste, then salt and pepper as needed. Garnish with your favorite toppings.
Instant Pot Instructions:
Set a large 6+ Instant Pot on Sauté. Add the butter, chopped onion, minced garlic, cilantro, cumin, and oregano. Sauté for 3-5 minutes.
Add the whole chicken breasts, beans, green chiles, corn, chicken broth, and ½ teaspoon salt. Lock the lid into place and set the Instant Pot on Pressure Cook High for 20 minutes. Meanwhile, cut the cream cheese into cubes.
Perform a Quick Release. Once the steam button drops, it’s safe to open the lid.
Use tongs to remove the chicken breasts. Stir the cream cheese cubes into the chili base. Use two forks to shred the chicken into bite-size chunks. Then stir the shredded chicken back into the pot. If the chili seems thin, set the IP back on sauté and simmer for 3-5 minutes to thicken.
Taste, then salt and pepper to taste. Garnish with your favorite toppings.
Video
Notes
Like it spicy? Add ½ - 1 teaspoon cayenne pepper when cooking.