Print

Easy Slow Cooker White Chicken Chili with Corn

easy slow cooker white chicken chili with corn - featured image
Print Recipe

This creamy, comforting white chicken chili is made with simple pantry staples and cooks itself in the slow cooker. Perfect for busy weeknights, it’s a crowd-pleaser that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts (about 2–3 large)
  • 2 cans (15 ounces each) Great Northern or cannellini beans, drained and rinsed
  • 1 ½ cups frozen corn (no need to thaw)
  • 4 cups (32 ounces) low-sodium chicken broth
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 can (4 ounces) diced green chiles
  • 1 medium onion, diced
  • 3 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)
  • Optional toppings: fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges, tortilla chips

Instructions

  1. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, minced garlic, drained white beans, frozen corn, and diced green chiles on top. Sprinkle the cumin, oregano, chili powder, salt, and pepper over everything. Pour the chicken broth around the edges—don’t pour it directly over the spices.
  2. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
  3. Carefully remove the chicken breasts from the slow cooker and place on a cutting board. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker.
  4. Add the softened cream cheese cubes to the slow cooker. Stir gently until the cream cheese melts into the broth, about 5-10 minutes.
  5. Taste and adjust seasoning with more salt, pepper, or cumin if needed. Add a squeeze of lime juice if desired.
  6. Let the chili rest on warm for 10 minutes to allow flavors to meld and chili to thicken slightly.
  7. Serve hot with desired toppings: shredded cheese, diced avocado, fresh cilantro, sour cream, and tortilla chips. A squeeze of fresh lime juice over each bowl is recommended.

Notes

Don’t add cream cheese at the beginning—it will break and leave greasy streaks. Add it at the end after shredding the chicken for a smooth, creamy texture. For a thicker chili, mash half a can of white beans before adding. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, slow cooker chili, easy chili, creamy chicken chili, weeknight dinner, white chili with corn

Find it online: https://cookluma.com/easy-slow-cooker-white-chicken-chili-with-corn/