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Creamy Crockpot White Chicken Chili with Corn

creamy crockpot white chicken chili with corn - featured image
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This creamy crockpot white chicken chili with corn is a set-it-and-forget-it meal that delivers incredible flavor with minimal effort. Tender shredded chicken, sweet corn, and a velvety cream cheese broth make this a comforting, crowd-pleasing dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 3 medium)
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1.5 cups frozen corn
  • 4 cups low-sodium chicken broth
  • 8 oz cream cheese, softened and cubed
  • 1 can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • Optional toppings: fresh cilantro, shredded Monterey Jack cheese, diced avocado, lime wedges, tortilla chips, sour cream or Greek yogurt

Instructions

  1. Prep your ingredients: Drain and rinse the white beans. Cube the cream cheese (easier when cold, but let it sit at room temperature while prepping). Measure out spices. Open the can of green chiles. Grab frozen corn from the freezer to thaw slightly.
  2. Layer everything in the crockpot: Place chicken breasts in the bottom. Sprinkle cumin, garlic powder, onion powder, oregano, chili powder, salt, and pepper directly over the chicken. Add drained beans, frozen corn, diced green chiles, and pour chicken broth over everything. Do NOT stir yet.
  3. Cook on low for 6-7 hours or high for 3-4 hours. Cover and cook. If home, stir gently once or twice during cooking (optional).
  4. About 30 minutes before serving, remove chicken breasts from crockpot using tongs. Place on a cutting board and shred with two forks. Return shredded chicken to the pot.
  5. Add cubed cream cheese to the chili. Stir gently until melted completely into the broth (about 3-5 minutes). For extra creaminess, mash some beans against the side of the pot before adding cream cheese.
  6. Taste and adjust seasoning. Add more salt, cumin, or a squeeze of lime juice if desired.
  7. Serve hot, ladled into bowls. Garnish with fresh cilantro, shredded cheese, diced avocado, sour cream, tortilla chips, and lime wedges.

Notes

Add cream cheese only during the last 30 minutes to prevent curdling. For a thicker chili, cook uncovered for 15-20 minutes after adding cream cheese. This chili tastes even better the next day. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

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

Find it online: https://piperplate.com/creamy-crockpot-white-chicken-chili-with-corn-easy-recipe/