Slow Cooker White Chicken Chili
This White Chicken Chili with Corn is easy to make in the slow cooker with minimal effort. Packed with tender chicken, white beans, corn, salsa, and melty cheese, it’s creamy, comforting, and sure to be a hit!
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Servings: 6 servings
Calories: 666kcal
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.
Nutrition
Calories: 666kcal | Carbohydrates: 84g | Protein: 53g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 1414mg | Potassium: 1768mg | Fiber: 23g | Sugar: 5g | Vitamin A: 681IU | Vitamin C: 12mg | Calcium: 507mg | Iron: 8mg
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