There’s something deeply comforting about a bowl of creamy chili, especially when it’s been simmering all day and filling your home with mouthwatering aromas. This slow cooker white chicken chili offers the perfect balance between creamy indulgence and hearty nourishment. Inspired by the flavors of Southwestern kitchens, it’s a cozy yet vibrant twist on the classic chili, with tender shredded chicken, mellow white beans, sweet corn, and gentle spices that warm you from the inside out. Whether you’re settling in after a busy day or hosting a casual dinner with friends, this dish hits all the right notes.
The slow cooker does all the hard work for you, allowing the ingredients to meld slowly, resulting in a chili that’s both rich and satisfying. With cream cheese and heavy cream added at the end, the dish takes on a luscious, velvety texture without becoming too heavy. This recipe is perfect for busy weeknights or laid-back weekends when you want something filling without standing over the stove. Serve it with crunchy tortilla chips, warm cornbread, or a crisp salad, and you’ll have a complete, crowd-pleasing meal with very little effort.
Slow Cooker Creamy White Chicken Chili with Corn
Servings: 6
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) great northern beans, drained and rinsed
- 1 can (14.5 oz) navy beans, drained and rinsed
- 1 can (14.5 oz) corn, drained
- 1 can (10 oz) diced tomatoes and green chilies
- 1 can (4 oz) chopped green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 4 cups chicken broth
- 1 package (8 oz) cream cheese, softened
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh chopped cilantro for garnish (optional)
Instructions
Place the chicken breasts at the bottom of your slow cooker. Add onion, garlic, both types of beans, corn, diced tomatoes with green chilies, and the additional green chilies. Sprinkle in the cumin, chili powder, oregano, and smoked paprika. Pour the chicken broth over everything, making sure all ingredients are covered. Cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is fully cooked and tender. Remove the chicken, shred it using two forks, then return it to the slow cooker. Add the cream cheese and heavy cream, stirring until the mixture is smooth and creamy. Adjust seasoning with salt and pepper. Serve hot, topped with fresh cilantro if desired.
Nutritional & Dietary Notes
This chili is protein-rich, thanks to the chicken and beans, while the cream cheese and heavy cream give it a smooth, satisfying texture. The inclusion of vegetables like corn, tomatoes, and chilies adds nutrients and flavor. For those watching their fat intake, the heavy cream can be replaced with a lighter alternative such as Greek yogurt or low-fat milk. If you need a dairy-free option, coconut cream or a plant-based cheese alternative works well too. It’s also naturally gluten-free if your canned ingredients are certified as such.
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