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Creamy Crockpot White Chicken Chili with Charred Corn

Creamy Crockpot White Chicken Chili - featured image
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A smoky, creamy, and hearty white chicken chili made effortlessly in a crockpot, featuring charred corn for deep flavor. Perfect for busy weeknights or cozy cold-weather dinners.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 cans (15 oz / 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 2 cups (300g) frozen corn (for chili base)
  • 2 cups (300g) frozen corn (for charring and garnish)
  • 4 oz (113g) cream cheese, softened
  • 3 cups (720ml) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium jalapeño, seeded and diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter (optional)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Shredded Monterey Jack or pepper jack cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Char the corn: Heat a large skillet over medium-high heat. Add olive oil and let it shimmer. Add frozen corn (2 cups) in an even layer; do not stir for 2-3 minutes. Stir and let sit another 2 minutes until dark spots appear. If using butter, add in the last minute and toss. Remove from heat and set aside.
  2. Build the flavor base: In the same skillet, sauté diced onion over medium heat for 3-4 minutes until translucent. Add minced garlic and diced jalapeño; cook 1 minute until fragrant.
  3. Season the chicken: Pat chicken breasts dry. Season with salt and pepper. In a small bowl, mix cumin, chili powder, smoked paprika, oregano, remaining salt and pepper. Sprinkle half over chicken and rub in; reserve the rest.
  4. Assemble in the crockpot: Place seasoned chicken in the bottom of a 6-quart crockpot. Add sautéed onion, garlic, and jalapeño. Add drained white beans and half of the charred corn (about 1 cup). Sprinkle remaining spice blend over everything. Pour chicken broth around the sides; do not stir.
  5. Slow cook: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken reaches 165°F (74°C) and shreds easily.
  6. Shred and finish: About 30 minutes before serving, remove chicken and shred with two forks. Return to pot. Add cubed cream cheese and stir until melted. Taste and adjust seasoning.
  7. Serve and garnish: Ladle chili into bowls. Top with reserved charred corn, cilantro, lime juice, and other desired garnishes. Serve with tortilla chips or crusty bread.

Notes

Don’t skip charring the corn; it adds essential smoky depth. Use room temperature cream cheese to avoid clumping. Add cream cheese near the end to prevent curdling. If chili is too thick, add extra broth; if too thin, simmer uncovered. Season in layers for best flavor.

Nutrition

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

Find it online: https://prismtaste.com/creamy-crockpot-white-chicken-chili-with-charred-corn/