White Chicken Chili with Corn and Beans in Slow Cooker

My grandma kept a dented slow cooker that looked like it survived three wars and a casserole craze—and every time we got a cold snap she’d set that thing humming and fill the house with a savory, creamy smell that felt like a warm blanket. I learned to stir, taste, and steal cilantro from the bowl when I was small, and this white chicken chili carries all those cozy, no-fuss Saturday afternoons. It’s bright with lime, gently spiced with cumin and chili powder, and studded with sweet corn and tender beans. If you want a hands-off weeknight hero that still tastes like a slow-cooked hug, this is your recipe.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 4 hours on high or 6–8 hours on low
• Total Time: 4 hours 15 minutes (high) / 6–8 hours 15 minutes (low)

Why This Recipe is Awesome

It’s creamy, bright, and unbelievably easy—perfect when you want comfort without babysitting the stove. The texture plays between silky broth, tender shredded chicken, and the snap of corn. It smells like cumin and garlic hugging citrus, and it feels fancy enough for guests but humble enough for a Tuesday. Also, it’s so simple even your slow cooker can take the lead—no heroic culinary feats required.

Ingredients

For the Main Dish:

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 2 (15 oz) cans great northern or cannellini beans, drained and rinsed
• 1 (15 oz) can whole kernel corn, drained (or 1 1/2 cups frozen corn)
• 1 (4 oz) can diced green chiles
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika (optional)
• 1 tsp kosher salt (adjust to taste) and 1/2 tsp black pepper
• 4 oz cream cheese, cubed (optional for creaminess) or 1/2 cup plain Greek yogurt as a lighter swap
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 cup chopped cilantro, plus extra for serving
• 1–2 tbsp olive oil (for searing, optional)

For the Sauce / Garnish:

• Shredded Monterey Jack or cheddar cheese
• Sour cream or extra Greek yogurt
• Avocado slices, tortilla chips, and lime wedges

How I Make It

Step 1:

I pat the chicken dry and rub it with a pinch of salt, pepper, and a quick dusting of cumin. If I want extra depth, I sear the chicken in a hot skillet with 1–2 tbsp olive oil until golden (you’ll hear that satisfying sizzle and smell the brown edges). Searing adds flavor, but skip it when you’re short on time—the slow cooker will still shine.

Step 2:

I toss the diced onion, minced garlic, drained beans, corn, diced green chiles, spices, and broth into the slow cooker. Then I nestle the seared (or raw) chicken right on top. Give it one gentle stir so the spices disperse. Resist the urge to lift the lid—slow and steady heat makes tender meat.

Step 3:

Set the cooker to 4 hours on high or 6–8 hours on low. As it cooks, your kitchen fills with a toasty cumin-and-garlic aroma and the broth will take on a warm golden color. If you hear a soft bubbling and smell that cozy spice mix, you’re on track.

Step 4:

When the time’s up, I remove the chicken and shred it with two forks (it should register 165°F on a thermometer). Then I stir the shredded meat back into the pot. If I want a creamy finish, I drop in cubed cream cheese and stir until smooth, or fold in 1/2 cup Greek yogurt off the heat. Let it rest for 5–10 minutes so flavors meld and the texture thickens.

Step 5:

I finish with 2 tbsp lime juice and a generous handful of chopped cilantro. I ladle the chili into bowls and sprinkle with cheese, a dollop of sour cream, avocado, and a crunchy handful of tortilla chips. The bright lime and herby cilantro cut through the creaminess like a little high-five on your taste buds.

Pro Tips

• Sear the chicken if you want depth; don’t skip it if you’re rushed—slow cooking still gives great flavor.
• Use chicken thighs for more forgiving, juicy meat; breasts dry out faster if you overcook.
• If your chili ends up too thin, stir a tablespoon of cornstarch with 2 tbsp cold water and simmer on high for 10 minutes to thicken.
• For a lighter finish, swap cream cheese for 1/2 cup Greek yogurt added off heat to avoid curdling.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for extra-firm tofu or shredded jackfruit for a vegetarian version (add tofu near the end to avoid mushiness).
• Replace cream cheese with full-fat coconut milk for a dairy-free finish—expect a slightly sweet, coconutty note.
• Use low-sodium broth and adjust salt to taste for a healthier option; the flavors deepen overnight in the fridge.
• This recipe is naturally gluten-free if you use gluten-free broth and toppings.

Variations & Tips

• Spicy: Add one diced jalapeño or 1–2 tsp chipotle in adobo for smoky heat.
• Kid-friendly: Reduce chili powder and serve toppings on the side so picky eaters customize their bowls.
• Green chili & potato: Add 1 cup diced, par-cooked potatoes for extra heft and texture.
• Tex-Mex twist: Stir in a can of diced tomatoes with green chiles and garnish with pickled onions.
• Vegetarian twist: Use roasted butternut squash and white beans with vegetable broth for a cozy swap.
• Creative twist: Top with a warm corn and poblano salad to add charred brightness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook it a day ahead—flavors marry beautifully overnight. Cool completely, refrigerate in an airtight container up to 3 days, and gently reheat on the stove or in the slow cooker. Add a splash of broth if it thickens too much.

Can I double the recipe?

Sure thing. Use a large slow cooker and keep the same cook time, though a very full slow cooker might need an extra 30–60 minutes on low. Don’t overfill more than two-thirds full.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken reaches safe doneness at 165°F and shreds easily. Beans should taste tender and the broth should smell rich and savory. If everything tastes flat, add a squeeze of lime and a pinch of salt to brighten it up.

What if I don’t have ingredient X?

Swap canned corn for frozen, use Mexican oregano instead of regular, or trade cream cheese for Greek yogurt. Small swaps work fine—trust your pantry.

How I Like to Serve It

I spoon this into deep bowls for a weeknight supper with tortilla chips and a crisp green salad. For potlucks, I keep toppings separate so everyone customizes their bowl—cheese, avocado, lime, and cilantro make happy faces on the table. On chilly nights, pair it with a hoppy beer or a simple iced tea.

Notes

• Store leftovers in the fridge up to 3 days or freeze portions up to 3 months. Reheat gently and add a splash of broth if needed.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: Now go make a big pot, invite someone over (or don’t), and enjoy a bowl that feels like home in every spoonful. You’ve got this!