Creamy Crockpot White Chicken Chili with Corn
This creamy white chicken chili is made effortlessly in a crockpot with tender shredded chicken, white beans, sweet corn, and a luscious cream cheese and heavy cream base. It’s a cozy, crowd-pleasing meal that comes together with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 2 cans (15 oz or 425g each) white beans (cannellini or great northern), drained and rinsed
- 1.5 cups (225g) frozen corn
- 4 cups (960ml) low-sodium chicken broth
- 1 can (4 oz or 113g) diced green chiles
- 1 medium yellow onion, diced
- 3–4 garlic cloves, 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)
- 4 oz (113g) cream cheese, softened
- ½ cup (120ml) heavy cream
- ¼ cup fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Dice the onion and mince the garlic.
- Place the chicken breasts at the bottom of the crockpot. 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 in the chicken broth, ensuring the chicken is mostly submerged. Stir gently to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily.
- Remove the chicken to a cutting board (or shred directly in the crockpot with two forks). Shred into bite-sized pieces and return to the crockpot.
- Cut the softened cream cheese into small cubes and add to the crockpot. Stir until melted. Pour in the heavy cream and stir until well combined and creamy.
- Squeeze in the lime juice and stir. Taste and adjust salt and pepper if needed.
- Ladle into bowls and garnish with fresh cilantro. Serve with optional toppings like sliced avocado, sour cream, or shredded cheese.
Notes
For a dairy-free version, use full-fat coconut milk instead of heavy cream and omit the cream cheese or use a dairy-free alternative. If the chili is too thick, add a splash more broth or milk. If too thin, cook uncovered for 15-20 minutes. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 420
- Sugar: 6
- Sodium: 780
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 8
- Protein: 35
Keywords: white chicken chili, crockpot chili, creamy chili, slow cooker chili, chicken chili with corn, easy chili recipe