This creamy slow-cooked white chicken chili is packed with tender shredded chicken, sweet corn, pepper jack cheese, and a touch of spice. It’s the kind of comforting, hearty dish I crave when the weather cools down—or honestly, any time I want something easy and satisfying. Everything simmers together in the crockpot, making it a perfect hands-off dinner that fills the house with cozy, mouthwatering aromas.
Why You’ll Love This Recipe
I love how this chili delivers layers of flavor with minimal effort. The slow cooking brings everything together beautifully, from the savory garlic and onion base to the richness of cream cheese and the subtle heat of pepper jack cheese. It’s also naturally gluten-free, and it’s simple to adapt for vegetarians. Whether I’m feeding a family or meal prepping for the week, this recipe always earns its place on the table.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium yellow onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 (4 oz) can diced green chiles
2 cups cooked shredded chicken
1 (15 oz) can white beans, drained and rinsed
1½ cups frozen sweet corn
3 cups low-sodium chicken broth
4 oz cream cheese, softened and cubed
1 cup shredded pepper jack cheese
½ cup sour cream
Juice of ½ lime
Fresh cilantro for topping (optional)
Directions
I start by adding the onion, garlic, cumin, oregano, chili powder, salt, and black pepper to the crockpot. A quick stir helps everything mix nicely.
Then I add the green chiles, shredded chicken, white beans, frozen corn, and chicken broth. I give it another good stir to bring all the ingredients together.
I cover and let it cook on low for 4 to 6 hours, until everything is hot and the flavors have melded beautifully.
Once it’s done, I stir in the cubed cream cheese and let it melt completely—this takes about 5 minutes.
I follow that with the pepper jack cheese, sour cream, and lime juice, stirring until the chili is smooth and creamy.
I ladle it into bowls and top it with fresh cilantro, extra cheese, or sour cream if I’m feeling fancy.
Servings and timing
This recipe makes 4 to 6 hearty servings. Prep Time: 10 minutes Cook Time: 4 to 6 hours on low Total Time: About 4 hrs 10 mins to 6 hrs 10 mins
Variations
Vegetarian version: I leave out the chicken and simply add more white beans or even chickpeas for extra texture and protein.
Spicy version: I use hot green chiles or add a diced jalapeño for more heat.
Dairy-free option: I swap the cream cheese and sour cream for dairy-free alternatives and use a plant-based shredded cheese.
Thicker chili: I let it rest 10 minutes after cooking to thicken up naturally, or mash some of the beans with a fork for added body.
Extra protein: I sometimes add a second can of beans or even some quinoa to bulk it up a bit more.
Storage/Reheating
Leftovers keep well in the refrigerator for up to 4 days. I store them in an airtight container and reheat gently on the stove or in the microwave. If I want to freeze the chili, I do it before adding the dairy—this prevents any separation or curdling. Once reheated, I stir in the cheese and sour cream for that creamy finish.
FAQs
What kind of chicken works best for this chili?
I usually use cooked, shredded rotisserie chicken for convenience, but any cooked chicken breast or thigh works well.
Can I cook this on high instead of low?
Yes, I can cook it on high for about 2 to 3 hours, but I prefer low for a more developed flavor.
Can I use canned corn instead of frozen?
Absolutely. I drain the canned corn before adding it—either works just fine.
How can I make it less spicy?
To make it milder, I use mild green chiles and substitute the pepper jack cheese with Monterey Jack or cheddar.
What toppings go well with this chili?
I love topping it with cilantro, extra shredded cheese, diced avocado, crushed tortilla chips, or a squeeze of lime.
Conclusion
This creamy white chicken chili is one of those set-it-and-forget-it meals that always hits the spot. The slow cooker does the heavy lifting, and I get a warm, comforting bowl of chili that’s rich, flavorful, and full of texture. Whether I’m feeding a crowd or just need a comforting meal on a chilly night, this recipe is one I come back to again and again.
