Slow Cooker Creamy White Chicken Chili with Corn

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When the temperature drops and the evenings feel a little longer, there’s nothing quite like a bowl of comforting, hearty chili to warm both your belly and your spirits. This slow cooker creamy white chicken chili with corn is the kind of dish that brings everyone to the table — no matter how hectic the day has been. It’s creamy, full of protein, and packed with the kind of slow-simmered flavor that feels like a warm hug from the inside out.

This version of chili leans into the cozy side of Southwestern-inspired cooking. With tender chicken, hearty beans, sweet corn, and a creamy base, it’s both filling and rich without being too heavy. It’s also incredibly convenient. Just toss the ingredients into your slow cooker in the morning, and by dinner, you’ve got a complete meal ready to go. Whether you’re serving it to guests or enjoying leftovers the next day, it’s a dish that consistently delivers comfort and flavor. Pair it with cornbread, a green salad, or tortilla chips for a complete and satisfying dinner.

Servings: 6

Ingredients:

  • 1 lb boneless, skinless chicken breasts
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14.5 oz) great northern beans, rinsed and drained
  • 1 can (14.5 oz) navy beans, rinsed and drained
  • 1 can (14.5 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 can (4 oz) chopped green chilies
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 4 cups chicken broth
  • 1 package (8 oz) cream cheese, softened
  • ½ cup heavy cream
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Place the chicken breasts into the bottom of your slow cooker.
  2. Add the onion, garlic, both types of beans, corn, diced tomatoes with green chilies, and chopped green chilies.
  3. Sprinkle in the cumin, chili powder, oregano, and smoked paprika.
  4. Pour in the chicken broth, making sure all ingredients are submerged.
  5. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender.
  6. Once cooked, remove the chicken and shred it using two forks.
  7. Return the shredded chicken to the slow cooker.
  8. Stir in the softened cream cheese and heavy cream until fully incorporated and creamy.
  9. Season with salt and pepper to your liking.
  10. Serve warm, topped with fresh cilantro if you like.

Variations & Tips:

  • Prefer more heat? Add a diced jalapeño with the other vegetables.
  • For extra richness, swap chicken breasts for boneless chicken thighs.
  • Thicken the chili by mashing a portion of the beans before cooking.
  • Substitute Greek yogurt for a lighter, tangier finish instead of heavy cream.

Nutritional Insights & Dietary Notes:

This creamy white chicken chili is high in protein thanks to both chicken and beans, which also provide fiber to keep you full longer. The addition of cream and cream cheese adds richness and calcium, though you can lighten it up with low-fat alternatives if you’re watching your calorie or fat intake. It’s gluten-free by default, but always double-check any packaged ingredients to be safe. This recipe is not dairy-free or vegan, but it can be adapted with plant-based cream and cheese substitutes.

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