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Easy Crockpot White Chicken Chili with Corn

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This Easy Crockpot White Chicken Chili with Corn is a creamy, comforting weeknight hero that takes just 10 minutes of prep. With tender chicken, sweet corn, and a velvety broth made from cream cheese and creamed corn, it’s a crowd-pleaser that even self-proclaimed white chicken chili haters will love.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (can use frozen)
  • 2 cans (15 oz each) great northern beans, drained and rinsed
  • 1 can (15 oz) creamed corn
  • 1 can (15 oz) whole kernel corn, drained
  • 1 can (4 oz) diced green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream or Greek yogurt
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Dice the onion and mince the garlic.
  2. Place the chicken breasts at the bottom of a 6-quart or larger slow cooker.
  3. Add the diced onion, minced garlic, drained and rinsed great northern beans, creamed corn, drained whole kernel corn, and diced green chiles on top of the chicken.
  4. Sprinkle the cumin, chili powder, dried oregano, smoked paprika, salt, and black pepper over everything. Do not stir.
  5. Slowly pour the chicken broth over the top, trying to pour around the seasonings so they don’t wash off.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fork-tender.
  7. About 30 minutes before serving, remove the chicken breasts from the crockpot and shred with two forks.
  8. Scoop out about 1 cup of the chili liquid and place in a small bowl. Add the softened cream cheese and whisk until smooth. Alternatively, use an immersion blender to blend a small portion of the chili in the pot.
  9. Return the shredded chicken to the pot, then stir in the cream cheese mixture and sour cream or Greek yogurt until combined and creamy.
  10. Taste and adjust seasoning with salt, pepper, or cayenne as desired.
  11. Ladle into bowls and garnish with fresh cilantro, diced avocado, shredded Monterey Jack cheese, tortilla chips, and lime wedges.

Notes

Don’t skip the creamed corn—it’s the secret to the creamy texture. Layer ingredients properly with chicken on the bottom. Resist stirring during cooking. Frozen chicken can be used directly. Soften cream cheese before adding to avoid lumps. For a thicker chili, let it cook uncovered for 15-20 minutes. Leftovers keep for up to 5 days in the fridge or 3 months in the freezer.

Nutrition

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

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