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Creamy Slow Cooker White Chicken Chili with Corn

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This creamy slow cooker white chicken chili with corn is the ultimate comfort food—rich, velvety, and packed with flavor. Made with simple pantry ingredients, it’s a set-it-and-forget-it meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz / 425g each) white beans (cannellini or great northern), drained and rinsed
  • 1.5 cups (225g) frozen corn
  • 3 cups (710 ml) low-sodium chicken broth
  • 1 can (4 oz / 113g) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 oz (113g) cream cheese, softened to room temperature
  • 1/2 cup (120 ml) heavy cream or half-and-half
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1 teaspoon salt (plus more to taste)
  • Black pepper to taste
  • For garnish (optional): fresh cilantro, lime wedges, shredded Monterey Jack cheese, sliced jalapeños, diced avocado, tortilla chips or strips

Instructions

  1. Prep the aromatics: Dice the onion and mince the garlic.
  2. Build the base: Add the diced onion, minced garlic, drained white beans, frozen corn, and diced green chiles to the slow cooker. Sprinkle with cumin, oregano, chili powder, smoked paprika, and 1 teaspoon of salt. Stir to combine.
  3. Add the chicken and liquid: Nestle the chicken into the bean mixture. Pour the chicken broth over everything, ensuring the chicken is mostly submerged. Add more broth or water if needed.
  4. Slow cook: Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and shreds easily.
  5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Create the creamy finish: Scoop out 1 cup of the hot liquid and beans from the slow cooker. Place in a blender with the softened cream cheese and heavy cream. Blend until completely smooth.
  7. Combine and finish: Pour the blended cream cheese mixture into the slow cooker and stir well. Let cook on LOW for another 15-20 minutes to heat through and thicken slightly. Taste and adjust salt and pepper.
  8. Serve: Ladle into bowls and garnish with desired toppings. A squeeze of fresh lime juice is recommended.

Notes

For a thicker chili, mash half of the white beans with a potato masher before adding the cream mixture. To prevent grainy texture, always blend the cream cheese with hot liquid before adding. Leftovers keep for up to 4 days in the refrigerator or 3 months in the freezer.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, chicken chili with corn, easy chili recipe, comfort food, meal prep

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