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Homemade Crockpot White Chicken Chili with Corn recipe photo

Crockpot White Chicken Chili with Corn

This Crockpot White Chicken Chili with Corn is SO EASY! A creamy, hearty, and slightly spicy slow cooker chili that's perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) white kidney beans rinsed and drained
  • 1 can (15 oz) corn drained
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 cup diced green chilies mild or hot based on preference
  • 1/2 cup sour cream
  • 1/2 cup shredded cheese cheddar or Mexican blend
  • Fresh cilantro for garnish

Equipment

  • Crockpot or slow cooker
  • Cutting board and knife
  • Measuring spoons and cups
  • Mixing spoon or spatula
  • Can opener

Method
 

Preparation
  1. Rinse and drain the white kidney beans and corn. Chop the onion finely, mince the garlic cloves, and dice the green chilies according to your heat preference.
Assembly
  1. Place the chicken breasts at the bottom of your crockpot. Add the beans, corn, chopped onion, garlic, and diced green chilies on top.
  2. Sprinkle the cumin, chili powder, oregano, and black pepper evenly over the ingredients. Pour in the chicken broth, ensuring the chicken is submerged but ingredients are well distributed.
Cooking
  1. Cover and cook on low for 6-7 hours or on high for 3-4 hours. The chicken will become tender and easy to shred.
Finishing Touches
  1. Once cooked, remove the chicken breasts, shred them using two forks, and return the shredded chicken to the crockpot. Stir well to combine.
  2. Turn the crockpot to warm or low heat. Stir in the sour cream and shredded cheese until melted and creamy.
  3. Ladle the chili into bowls and garnish with fresh cilantro. Serve with warm tortillas or crusty bread if desired.

Notes

  • Adjust the diced green chilies to control the spice level to your preference.
  • Swap fresh corn for frozen when out of season for year-round availability.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.