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Cozy Crockpot White Chicken Chili with Corn – Easy & Creamy

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This creamy white chicken chili gets its velvety texture from a secret ingredient: creamed corn. It’s a dump-and-go slow cooker meal that’s perfect for busy weeknights, delivering deep comfort in every bowl.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 4 cups (960ml) low-sodium chicken broth
  • 2 cans (15 oz / 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 can (14.75 oz / 418g) creamed corn
  • 1 cup (150g) frozen corn
  • 1 can (4 oz / 113g) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon chili powder (or ancho chili powder)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 4 oz (113g) Neufchâtel cheese (or full-fat cream cheese), softened
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Juice of 1 lime
  • Optional garnishes: fresh cilantro, shredded Monterey Jack cheese, diced avocado, tortilla chips, sour cream or Greek yogurt

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart (or larger) slow cooker. Season lightly with salt and pepper.
  2. In a small bowl, combine the cumin, garlic powder, onion powder, oregano, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle the spice mixture evenly over the chicken.
  3. Pour in the chicken broth. Add the drained white beans, creamed corn, frozen corn, and diced green chiles. Stir gently to combine.
  4. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easily shreds.
  5. Carefully remove the chicken breasts from the slow cooker and shred with two forks on a cutting board or plate.
  6. In a small bowl, whisk together the cornstarch and cold water to make a slurry. Pour the slurry into the slow cooker and stir well.
  7. Add the softened Neufchâtel cheese to the slow cooker and stir until completely melted and incorporated (about 2-3 minutes).
  8. Return the shredded chicken to the slow cooker. Squeeze in the lime juice and stir. Taste and adjust seasoning with additional salt, pepper, cumin, or lime juice as needed.
  9. Ladle the chili into bowls and serve hot with desired garnishes.

Notes

Creamed corn is the secret ingredient and should not be substituted. For a thicker chili, mash half of the white beans before adding. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. Reheat with a splash of broth or water to thin if needed.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, corn chili, easy chili, comfort food, winter recipe

Find it online: https://perkypan.com/cozy-crockpot-white-chicken-chili-with-corn-easy-and-creamy/