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Creamy Crockpot White Chicken Chili with Corn (Best Easy Recipe)

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This creamy crockpot white chicken chili with corn is a comforting, set-it-and-forget-it meal that combines tender chicken, fire-roasted corn, and a velvety cream cheese base. Perfect for busy weeknights or cozy weekends, it’s a crowd-pleaser that tastes even better the next day.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 ounces each) great northern beans, drained and rinsed
  • 1.5 cups frozen fire-roasted corn
  • 1 can (4 ounces) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 8 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream (optional)
  • Juice of 1 lime
  • For toppings (optional): fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla chips, sour cream, sliced jalapeño

Instructions

  1. Sauté the aromatics: Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Transfer to a 6-quart slow cooker.
  2. Layer the ingredients: Place the chicken breasts on top of the onions and garlic. Add the drained beans, fire-roasted corn, and diced green chiles. Sprinkle with cumin, oregano, chili powder, salt, and pepper. Pour in the chicken broth, ensuring the chicken is mostly submerged.
  3. Cook low and slow: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and shreds easily.
  4. Shred the chicken: Remove the chicken from the slow cooker and shred with two forks. Return the shredded chicken to the pot and stir.
  5. Create the creamy base: Scoop out about 1 cup of the chili liquid (broth and some beans) and blend until smooth using an immersion blender or regular blender. Return the blended mixture to the slow cooker.
  6. Add the cream cheese: Cut the softened cream cheese into small cubes and add to the slow cooker. Stir gently until completely melted. If using heavy cream, add it now and stir.
  7. Finish with lime juice: Squeeze the juice of one lime into the chili and stir. Taste and adjust salt and pepper as needed.
  8. Serve and garnish: Ladle into bowls and top with desired garnishes such as cilantro, cheese, avocado, tortilla chips, sour cream, or jalapeño.

Notes

Don’t add the cream cheese at the beginning of cooking; it can curdle. Let it soften at room temperature for 30 minutes before using. For a thicker chili, reduce broth to 3 cups. Toasting the spices in the skillet after sautéing the onions and garlic enhances their flavor. Leftovers taste even better the next day.

Nutrition

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

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