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Creamy Slow Cooker White Chicken Chili with Corn

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A comforting and easy slow cooker white chicken chili with corn, made creamy with cream cheese and Monterey Jack. Perfect for busy weeknights, this forgiving recipe delivers rich flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) white beans, drained and rinsed (cannellini or great northern)
  • 1 can (15 oz) corn, drained, or 1.5 cups frozen corn
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 4 oz cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream or half-and-half
  • 1 cup shredded Monterey Jack cheese (or pepper jack)
  • Juice of 1 lime

Instructions

  1. Place the diced onion and minced garlic in the bottom of your slow cooker. Add the drained beans, corn, and diced green chiles on top. Do not stir.
  2. Season the chicken generously with salt, pepper, cumin, oregano, and smoked paprika. Rub the spices in with your hands. Nestle the seasoned chicken into the slow cooker, pushing it down slightly.
  3. Pour the chicken broth around the chicken, not directly on top. The liquid should come about halfway up the chicken.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken shreds easily with a fork.
  5. Using tongs, remove the chicken to a cutting board. Let rest for a minute or two, then shred with two forks.
  6. Scoop out about 1 cup of the beans and broth from the slow cooker and transfer to a small bowl. Add the softened cream cheese and mash/stir until mostly smooth. Pour this mixture back into the slow cooker and stir gently.
  7. Pour in the heavy cream and add the shredded Monterey Jack cheese. Stir until the cheese is melted and the chili is velvety and thick. Taste and adjust salt and pepper.
  8. Squeeze the lime juice over the top and stir one last time. Let sit for 5 minutes before serving.

Notes

For a lighter version, use half-and-half and reduced-fat cream cheese. For dairy-free, use full-fat coconut cream. Chili tastes even better the next day. To thicken, mash another cup of beans or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Nutrition

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

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