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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 a comforting, set-it-and-forget-it meal that’s perfect for busy weeknights. Made with simple pantry ingredients, it delivers a velvety broth and tender shredded chicken every time.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts
  • 2 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed
  • 1.5 cups frozen corn (no need to thaw)
  • 4 cups low-sodium chicken broth
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles
  • 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)
  • ½ cup half-and-half or heavy cream
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Prep the vegetables: Dice the onion and mince the garlic. Set aside.
  2. 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.
  3. Pour in the broth: Slowly pour the chicken broth around the edges so you don’t wash the spices off the top. Give everything a gentle stir.
  4. Cook on low: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. Low and slow is better for flavor and tenderness.
  5. Shred the chicken: Once the chicken is cooked through and tender (internal temperature 165°F), remove the breasts to a cutting board. Use two forks to shred the meat, or use a hand mixer right in the slow cooker. Return the shredded chicken to the pot.
  6. Blend for creaminess (optional but recommended): Scoop out about 1 cup of the beans and corn mixture. Transfer to a blender or food processor, add a splash of cooking liquid, and blend until smooth. Stir this puree back into the slow cooker.
  7. Add the cream: Stir in the half-and-half or heavy cream. Let the chili cook uncovered for another 10 to 15 minutes to thicken slightly. Taste and adjust salt and pepper if needed.
  8. Garnish and serve: Ladle the chili into bowls. Top with fresh cilantro and a generous squeeze of lime juice. Serve with warm tortillas, crusty bread, or your favorite sides.

Notes

Do not lift the lid during cooking, as it adds time. For a dairy-free version, use full-fat coconut milk instead of half-and-half. The chili thickens as it cools; add a splash of broth when reheating if needed. Leftovers keep in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, chicken chili with corn, easy chili recipe, comfort food, gluten-free chili

Find it online: https://fizzlefork.com/creamy-slow-cooker-white-chicken-chili-with-corn-easy-and-delicious/