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Cozy Slow Cooker White Chicken Chili with Corn

cozy slow cooker white chicken chili - featured image
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This creamy, comforting white chicken chili comes together in under 10 minutes of prep and cooks low and slow in the crockpot. Perfect for busy weeknights or feeding a crowd, it’s packed with tender chicken, sweet corn, and a velvety broth that will warm you from the inside out.

Ingredients

Scale
  • 1.5 pounds (about 680g) boneless, skinless chicken breasts or thighs
  • 2 cans (15 ounces or 425g each) Great Northern beans, drained and rinsed
  • 1.5 cups (225g) frozen corn
  • 1 can (4 ounces or 113g) diced green chiles
  • 4 cups (960ml) low-sodium chicken broth
  • 1 medium yellow onion, diced (about 1 cup or 150g)
  • 4 garlic cloves, minced
  • 4 ounces (113g) cream cheese, softened to room temperature
  • 1/2 cup (120ml) heavy cream or half-and-half
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • Fresh cilantro, chopped (for topping)
  • Lime wedges (for serving)
  • Shredded Monterey Jack cheese (for topping)
  • Sour cream or Greek yogurt (for topping)
  • Crushed tortilla chips (for topping)

Instructions

  1. Pat the chicken dry with paper towels. Season both sides with a pinch of salt and pepper. Place it in the bottom of your slow cooker in a single layer.
  2. Scatter the diced onion and minced garlic over the chicken.
  3. Drain and rinse the Great Northern beans, then add them to the slow cooker. Pour in the frozen corn. Spread everything evenly over the chicken.
  4. In a small bowl, combine the cumin, chili powder, garlic powder, onion powder, oregano, salt, pepper, and smoked paprika. Sprinkle this mixture evenly over the ingredients in the slow cooker. Toss gently to distribute the spices.
  5. Pour in the chicken broth and the diced green chiles (with their juice). Give everything a gentle stir. The liquid should mostly cover the ingredients; if not, add a little more broth or water.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fall-apart tender.
  7. Carefully remove the chicken to a plate. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker.
  8. In a small bowl, whisk together the softened cream cheese and about 1/2 cup of the hot broth from the slow cooker until smooth. Pour this mixture back into the slow cooker along with the heavy cream. Stir gently until combined and the broth looks velvety.
  9. Using an immersion blender, blend about 1 cup of the chili (beans, corn, and broth) until smooth. (Alternatively, mash some beans with a fork and stir them back in.)
  10. Let the chili cook for another 15-20 minutes on LOW to allow the flavors to meld. Taste and adjust seasoning, adding more salt or a squeeze of lime juice if desired.

Notes

For best results, temper the cream cheese with warm broth before adding to prevent clumping. Let the chili rest on warm for 30 minutes before serving to deepen flavors. This chili tastes even better the next day.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chicken chili, easy chili recipe, comfort food, white bean chili

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