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Creamy Crockpot White Chicken Chili with Corn (Easy & Perfect)

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This creamy crockpot white chicken chili with corn is a comforting, set-it-and-forget-it meal that proves white chili can be just as satisfying as the red stuff. Made with tender chicken, buttery beans, sweet corn, and a luscious cream cheese broth, it’s perfect for busy weeknights and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup dried Great Northern beans, soaked overnight (or two 15-ounce cans, drained and rinsed)
  • 1.5 cups frozen corn
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 (4-ounce) can diced green chiles
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. Soak the dried Great Northern beans overnight in water (8-12 hours). Drain and rinse. If using canned beans, skip this step and just drain and rinse.
  2. Pat the chicken thighs dry and season lightly with salt and pepper.
  3. Layer the diced onion, minced garlic, drained beans, frozen corn, and diced green chiles in the bottom of a 6-quart slow cooker. Nestle the seasoned chicken thighs on top. Sprinkle with cumin, oregano, and additional salt and pepper.
  4. Pour the chicken broth over the top without stirring. Ensure the chicken is mostly submerged; add more broth or water if needed.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fall-apart tender and beans are tender.
  6. Remove the chicken thighs from the slow cooker and shred with two forks. Discard any large pieces of fat.
  7. Return the shredded chicken to the slow cooker. Add the softened cream cheese and stir until completely melted into the broth.
  8. Stir in the heavy cream and lime juice. Taste and adjust salt, pepper, or cumin as desired.
  9. Turn off the slow cooker and let the chili rest for 10 minutes to meld flavors and thicken slightly.
  10. Ladle into bowls and garnish with fresh cilantro, sour cream, shredded cheese, or crushed tortilla chips. Serve hot.

Notes

For a dairy-free version, use full-fat coconut milk instead of heavy cream and a dairy-free cream cheese alternative. For a spicier chili, add a diced jalapeño with the onions or use hot green chiles. To thicken the broth, mash some beans against the side of the pot or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and cook for 10 more minutes. Always add cream cheese at the end to prevent curdling.

Nutrition

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

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