Creamy Slow Cooker White Chicken Chili with Corn
This creamy slow cooker white chicken chili with corn is a family-favorite comfort meal that’s easy to prepare and packed with flavor. The slow cooker does all the work, creating a velvety, satisfying chili perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (about 2–3 large)
- 2 cans (15 ounces each) white beans (cannellini, great northern, or navy), drained and rinsed
- 1.5 cups frozen corn (no need to thaw)
- 3 cups low-sodium chicken broth
- 4 ounces cream cheese, softened
- 1 can (4 ounces) green chiles
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper (or to taste)
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- Optional toppings: shredded Monterey Jack cheese, sliced jalapeños, sour cream, tortilla chips, avocado
Instructions
- Prep the aromatics: Dice the onion and mince the garlic.
- Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained beans, frozen corn, and green chiles on top.
- Add the broth and spices: In a small bowl, whisk together the chicken broth, cumin, oregano, chili powder, salt, and pepper. Pour over the ingredients in the slow cooker.
- Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken reaches 165°F and shreds easily.
- Shred the chicken: Remove the chicken from the slow cooker, shred with two forks, and return to the slow cooker.
- Make it creamy: In a small bowl, microwave the cream cheese for 20-30 seconds until soft. Add about ½ cup of hot broth from the slow cooker and whisk until smooth. Pour back into the slow cooker and stir well.
- Blend some beans (optional): Use an immersion blender to give the chili 3-4 quick pulses to break up about half the beans for extra creaminess.
- Finish and serve: Stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning. Serve hot with desired toppings.
Notes
For best results, temper the cream cheese with hot broth to prevent curdling. Toast the cumin and oregano in a dry skillet for extra depth. Use low-sodium broth to control salt. Let the chili rest for 10-15 minutes after adding cream cheese for flavors to meld.
Nutrition
- Serving Size: 1.5 cups (without to
- Calories: 380
- Sugar: 6
- Sodium: 680
- Fat: 14
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 8
- Protein: 35
Keywords: white chicken chili, slow cooker chili, creamy chili, chicken chili with corn, easy chili recipe