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Creamy Crockpot White Chicken Chili with Corn

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This creamy crockpot white chicken chili with corn is rich, comforting, and surprisingly simple to throw together. The crockpot does all the heavy lifting while you go about your day, and by dinner time, your kitchen smells like you’ve been slaving away for hours.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2 to 3 breasts)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or great northern)
  • 1 can (15 ounces) corn, drained (or 1.5 cups frozen corn)
  • 2 cans (4 ounces each) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream (for garnish)
  • Sliced jalapeños (for garnish)

Instructions

  1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape everything into your slow cooker.
  2. Layer the ingredients: Place the chicken breasts on top of the onions and garlic in the slow cooker. Add the drained white beans, drained corn, and diced green chiles. Sprinkle the cumin, oregano, smoked paprika, salt, and pepper over everything. Pour the chicken broth around the chicken (not directly on top). Give the liquids a gentle stir, but leave the chicken mostly on top.
  3. Cook low and slow: Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours. The chicken should shred easily with a fork and the beans should be soft.
  4. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.
  5. Add the creamy elements: Add the cubed cream cheese and stir until fully melted and incorporated (2 to 3 minutes). Pour in the heavy cream and stir again. Let it cook uncovered for another 10 minutes so it thickens slightly.
  6. Finish with lime juice: Squeeze the juice of one lime into the chili and stir. Taste and adjust seasoning as needed.
  7. Serve and garnish: Ladle the chili into bowls. Top with fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla chips, sour cream, or sliced jalapeños. Serve immediately.

Notes

Don’t skip sautéing the onions and garlic—it adds depth. Use room temperature cream cheese to avoid clumping. Taste and adjust seasoning at the end. Let the chili rest for 10-15 minutes before serving for best texture. For a thicker chili, cook uncovered for an additional 15-20 minutes after adding cream cheese and cream.

Nutrition

Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, chicken chili with corn, easy chili recipe

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