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Crockpot White Chicken Chili with Corn

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 1.5 lbs (700 g) boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1–2 jalapeños, seeded and diced (optional, for heat)
  • 4 cups chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • ½ cup sour cream or Greek yogurt (optional, for creaminess)
  • 2 tbsp olive oil or butter
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving, optional)

Instructions
 

  • Prepare ingredients: Dice onion, mince garlic, and if using, chop jalapeños. Drain and rinse beans; measure corn.
  • Sauté aromatics (optional): In a small skillet, heat olive oil and sauté onion, garlic, and jalapeños for 3–4 minutes until softened and fragrant. This step enhances flavor but can be skipped.
  • Add ingredients to slow cooker: Place chicken breasts/thighs in the crockpot. Add sautéed aromatics (or raw if skipping), white beans, corn, chicken broth, cumin, chili powder, paprika, oregano, salt, and pepper. Stir gently to combine.
  • Slow cook: Cover and cook on low for 4–6 hours or on high for 2–3 hours, until chicken is cooked through and tender.
  • Shred chicken: Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the pot and stir.
  • Finish chili: Stir in sour cream or Greek yogurt if desired for extra creaminess. Adjust seasoning with salt and pepper.
  • Serve: Ladle into bowls and garnish with fresh cilantro and lime wedges.