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Best Creamy White Chicken Chili in Crockpot

creamy crockpot white chicken chili with corn - featured image
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This creamy crockpot white chicken chili with corn is a set-it-and-forget-it meal that delivers rich, velvety comfort without the fuss. With simple pantry ingredients and a dreamy cream cheese broth, it’s the perfect cozy dinner for busy days.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 oz each) white beans (Great Northern, cannellini, or navy), drained and rinsed
  • 1.5 cups frozen corn
  • 8 oz cream cheese, softened and cubed
  • 4 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (Mexican or Mediterranean)
  • 1 teaspoon chili powder
  • Salt and black pepper to taste (start with 1 tsp salt and ½ tsp pepper)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, cube the cream cheese (if softened), and drain and rinse the beans.
  2. Layer the bottom of the crockpot: spread the diced onion and minced garlic evenly across the bottom of the slow cooker.
  3. Season the chicken: place the chicken breasts on top of the onions and garlic. Sprinkle the cumin, oregano, chili powder, salt, and pepper directly over the chicken. Do not stir yet.
  4. Add the liquids and vegetables: pour the chicken broth around the chicken (not directly on top). Add the drained white beans, frozen corn, and diced green chiles. Gently stir, being careful not to disturb the seasoning on the chicken too much.
  5. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and tender.
  6. Shred the chicken: remove the chicken to a cutting board and use two forks to shred it into bite-sized pieces.
  7. Add the cream cheese: while the chicken is resting, add the cubed cream cheese to the slow cooker. Stir gently until it melts completely into the broth (3-5 minutes). If needed, turn the heat to high to help it melt.
  8. Return the chicken to the pot: add the shredded chicken back into the creamy broth and stir until evenly distributed.
  9. Taste and adjust: adjust salt, pepper, or cumin to your preference. Add a squeeze of lime if desired.
  10. Let it rest (optional but recommended): let the chili sit on warm for 15-20 minutes before serving to allow flavors to settle and texture to thicken.

Notes

For best results, let cream cheese come to room temperature before cubing. Add corn during the last 30 minutes if you prefer it crunchier. The chili thickens as it rests, so let it sit on warm for 15-20 minutes before serving. Leftovers taste even better the next day.

Nutrition

Keywords: creamy white chicken chili, crockpot chili, slow cooker chili, white chicken chili with corn, easy chili recipe

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