This White Chicken Chili with Corn is an easy slow cooker recipe you’ll want to make on repeat! With shredded chicken, white beans, creamed corn, salsa, and pepper jack cheese, it’s creamy, hearty, and flavorful.
Recipe Summary
- Creamy + comforting: Tender chicken, white beans, corn, salsa, and pepper jack make this chili rich and satisfying.
- True dump-and-go: Everything cooks right in the slow cooker.
- Easy to customize: Keep it mild or spice it up with jalapeños or hot salsa.
- Meal-prep friendly: Reheats well and freezes beautifully for up to 3 months.
- Bright + flavorful finish: Stir in cheese to melt, then add fresh lime juice before serving.
When it comes to simple, one-pot dinners, chili always makes the list. And just like soup, there are countless ways to make it.
This white chicken chili recipe with corn has become one of my family’s favorites. If your kids are anything like mine, they will beg you to make this on the regular. It’s cozy, comforting, and the perfect way to warm up on chilly evenings.
Love chili? Check out my slow cooker buffalo chicken chili and farmstand chili next.
Why You Will Love This Recipe
- Easy to Make: This crockpot chili comes together effortlessly with minimal prep and simple ingredients that can be found at most grocery stores.
- One-Pot Cooking: There’s no need to pre-sear the chicken in a separate pan. Everything cooks right in the crockpot for easy cleanup.
- Great for Meal Prep: This slow cooker white chicken chili with corn can be made ahead and reheated for meals throughout the week. It also freezes well!
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Ingredients
- Chicken: I prefer chicken breasts, but feel free to use boneless, skinless chicken thighs if that’s what you’ve got on hand.
- Seasonings: I used salt, pepper, cumin, chili powder, and garlic powder to season the chili.
- Onion: Adds depth of flavor. Feel free to use white, yellow, or sweet onion.
- Salsa: Any jarred salsa will work. Use mild, medium, or hot depending on your preference.
- Great Northern Beans: I used canned beans for convenience. If you prefer dry beans, you’ll need to cook them ahead of time.
- Corn: I used a combination of sweet frozen corn and canned creamed corn.
- Chicken Broth: Use your favorite store-bought brand or try my slow cooker chicken broth.
- Cheese: Shredded pepper jack cheese adds a spicy kick that pairs well with the sweet corn. Feel free to use plain Monterey Jack, Colby Jack, or cheddar if preferred.
- Lime: Freshly squeezed lime juice added at the end of cooking balances and brightens the flavors of the chili.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Turn up the heat: Add diced jalapenos for a spicier chili. You can also stir in some of this jalapeno hot sauce for even more heat.
- Make it creamier: Stir in some sour cream or cream cheese at the end of cooking for an even creamier texture.
- Change up the beans: Try another type of white bean, like cannellini beans or white navy beans, for a slightly different flavor and texture.
How to Make White Chicken Chili in the Slow Cooker
To get started, grab all of the ingredients except for the cheese and lime, and give your crockpot a light coating of cooking spray.
Step 1: Place chicken and onions in the slow cooker. Add the chicken to the crockpot and sprinkle the seasonings on top. Arrange the onion pieces around the chicken.
Step 2: Add beans, corn, and salsa. Add the beans, both types of corn, and the salsa to the slow cooker.
Step 3: Set your slow cooker. Pour in the chicken broth and cook for 6-7 hours on low or 3-4 hours on high.
Step 4: Shred the chicken. Take the chicken out of the slow cooker and shred it with two forks. Then, add it back to the crockpot.
Step 5: Mix in the cheese. Add the cheese to the crockpot and stir until melted and fully incorporated.
Step 6: Add the lime juice and serve. Stir in the lime juice, serve, and enjoy!
Expert Tips
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents that affect its ability to melt. Buy a block and shred it yourself to ensure it melts smoothly,
- Adjust the thickness: If you like a slightly thicker chili, you can mash some of the beans with a potato masher before adding the chicken back in.
- Storing: Store leftover chili in an airtight container in the fridge for up to 4 days. You can also freeze it in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
- Serve this crockpot white chicken chili with corn with a side of homemade honey cornbread and southwest coleslaw for an easy weeknight dinner.
- Make a batch of chili for your next game day party along with this crowd-pleasing jalapeno popper dip.
- Don’t forget dessert! After a cozy bowl of chili, treat yourself to one of these chocolate cherry cookies or strawberry filled cupcakes.
Recipe FAQs
Yes, you can use shredded rotisserie chicken. Follow the recipe instructions as directed except for adding the raw chicken. Stir in the rotisserie chicken during the last 30 minutes of cooking, then follow the remaining steps for adding the cheese and lime juice.
Sure thing! In a large pot, lightly brown the chicken on both sides in a little olive or avocado oil. Then, add the remaining ingredients except for the cheese and lime juice. Bring to a boil, then reduce the heat and simmer until the chicken is tender and fully cooked. Shred the chicken, return it to the pot, and stir in the cheese until melted and creamy. Finish with a squeeze of lime juice before serving.
The chili can be reheated on the stovetop or in the microwave. For the stove, return it to a pot and heat over medium-low heat until warmed through. If you prefer to reheat individual bowls in the microwave, reheat in 60-second intervals, stirring in between, until heated through. If the chili becomes too thick during storage, you can add a little broth when reheating to thin it out.
More Delicious Slow Cooker Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Slow Cooker White Chicken Chili
Ingredients
- 2 large boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- 1 medium onion diced
- 1 cup salsa
- 4 15 oz cans Great Northern beans drained and rinsed
- 1 14-ounce can creamed corn
- 1 cup frozen corn
- 3 cups chicken broth
- 2 cups shredded pepper jack cheese
- Juice of 1 lime
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Place the chicken breasts in the bottom of the slow cooker and season with salt, pepper, cumin, chili powder, and garlic powder and surround the chicken with the diced onion.
- Add salsa,Great Northern beans, creamed corn, frozen corn, and chicken broth.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and fully cooked.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Stir in the shredded pepper jack cheese until melted and creamy.
- Squeeze in the lime juice, stir again, and taste for seasoning before serving.
Notes
- The chicken does not need to be seared first. Simply add it raw right into the slow cooker.
- I recommend shredding your own cheese for best results. Pre-shredded cheese does not melt as well as freshly shredded.
- If you want a little more heat, add some diced jalapenos along with the beans, corn, and salsa.
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