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Creamy Crockpot White Chicken Chili with Roasted Corn

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An easy, hands-off slow cooker white chicken chili with roasted corn, cream cheese, and white beans. Perfect for busy weeknights, this creamy and flavorful chili comes together with simple ingredients and is a guaranteed crowd-pleaser.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) white beans, drained and rinsed (great northern or cannellini)
  • 1 can (15 oz) sweet corn, drained (or 1.5 cups frozen corn, thawed)
  • 1 can (4 oz) diced green chiles (mild or medium)
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, softened and cubed (full-fat recommended)
  • 1 cup heavy cream or half-and-half
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano (Mexican oregano preferred)
  • 1/2 tsp chili powder
  • Salt and black pepper to taste (start with 1 tsp salt and 1/2 tsp pepper)
  • 1 tbsp olive oil (for roasting corn)
  • 1/2 tsp smoked paprika (for roasting corn)
  • Pinch of salt (for roasting corn)
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack or pepper jack cheese, sour cream or Greek yogurt, tortilla chips or strips, lime wedges, sliced jalapeños

Instructions

  1. Preheat oven to 425°F. Spread drained corn on a baking sheet, drizzle with olive oil, sprinkle with 1/2 tsp smoked paprika and a pinch of salt, and toss to coat. Roast for 12-15 minutes, stirring halfway, until corn is browned and fragrant. Set aside.
  2. While corn roasts, heat a splash of olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant. Transfer to slow cooker.
  3. To the slow cooker, add drained white beans, diced green chiles, chicken broth, cumin, 1 tsp smoked paprika, oregano, chili powder, salt, and pepper. Stir to combine. Nestle chicken into the liquid.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken shreds easily with a fork.
  5. Remove chicken from slow cooker and shred with two forks. Return shredded chicken to slow cooker.
  6. Add cubed cream cheese and heavy cream to slow cooker. Stir until cream cheese is fully melted and incorporated (about 2-3 minutes). Taste and adjust seasoning.
  7. Stir in most of the roasted corn, reserving a handful for garnish. Let heat through for about 5 minutes.
  8. Ladle chili into bowls and top with reserved roasted corn, fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges, and tortilla chips. Serve immediately.

Notes

Don’t skip roasting the corn—it adds essential smoky sweetness. Use full-fat cream cheese for the smoothest texture. Season as you go, not just at the end. Shred chicken while warm for best results. Chili tastes even better the next day. For a thicker chili, mash some white beans before adding cream cheese. To freeze, cool completely and store in airtight containers for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, creamy chili, roasted corn chili, easy chili recipe, weeknight dinner, comfort food

Find it online: https://tastytuck.com/creamy-crockpot-white-chicken-chili-with-roasted-corn-easy-recipe/