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Slow Cooker White Chicken Chili with Corn

Name: Slow Cooker White Chicken Chili with Corn
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 can (15 oz) white beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 onion, diced; 3 cloves garlic, minced; 2 cups chicken broth; 1 tsp cumin; 1 tsp chili powder; 1/2 tsp oregano; Salt and pepper to taste; 1 cup sour cream; 1 cup shredded cheese (optional); Chopped cilantro for garnish (optional)

Warm, homey, and effortlessly comforting, this slow cooker white chicken chili with corn is the kind of weeknight dinner that feels like a hug. It’s creamy, lightly spiced, and the slow-cooker does all the work—leave it simmering while you handle the rest of your day. If you enjoy slow-cooker spins on Mexican-inspired flavors, you might also like this take on a similar dish: slow cooker street corn chicken.

Why make this recipe

It’s mostly hands-off—start it in the morning and dinner is ready when you are.
Uses pantry staples (canned beans and corn) and simple spices, so it’s easy to pull together.
Feeds a crowd and reheats beautifully, making it perfect for leftovers or meal prep.

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) corn, drained
1 onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
1 cup sour cream
1 cup shredded cheese (optional)
Chopped cilantro for garnish (optional)

Step-by-Step Guide to Making Slow Cooker White Chicken Chili with Corn

Prep the aromatics and seasonings. Dice the onion and mince the garlic so they release maximum flavor during the long, slow cook. Measure out the cumin, chili powder, and oregano so everything’s ready to go.
Layer the slow cooker. Add the chicken breasts on the bottom of the slow cooker. Sprinkle the diced onion and minced garlic over the chicken so the aromatics will infuse into the meat as it cooks.
Add the beans and corn. Pour the drained and rinsed white beans and the drained corn directly into the slow cooker, spreading them evenly. These canned ingredients give the chili body and texture without extra fuss.
Pour in the broth and spices. Add the 2 cups of chicken broth and sprinkle the cumin, chili powder, oregano, salt, and pepper over the top. Stir gently just enough to combine the spices with the broth, but don’t worry about fully shredding or cutting the chicken now.
Cover and cook. Place the lid on the slow cooker and cook on low for 6–8 hours, or on high for 4 hours. Low and slow is best for tender, shreddable chicken and deeper flavor development.
Shred the chicken. About 30 minutes before serving, remove the lid and use two forks to shred the chicken breasts right in the slow cooker. If you prefer bite-sized pieces rather than shreds, you can cut them with a spoon or tongs instead.
Stir in the sour cream. After shredding, stir in the 1 cup of sour cream to add richness and creaminess. This also slightly thickens the broth and mellows the spices.
Finish cooking. Replace the lid and let the chili cook for another 30 minutes so the sour cream warms through and the flavors marry. If the chili seems too thin for your liking at this point, simmer uncovered on high for an additional 10–15 minutes to reduce the liquid a bit.
Taste and adjust. Before serving, taste and adjust salt and pepper. If you want more heat, add a pinch of cayenne or a few dashes of hot sauce. For brighter flavor, squeeze in a little lime juice or stir in chopped cilantro.
Serve and garnish. Ladle into bowls and top with shredded cheese and chopped cilantro if desired. Serve hot with warm tortillas, cornbread, or tortilla chips.

Why this method works
Slow-cooking allows the chicken to become exceptionally tender and absorb the aromatic flavors of the spices, onion, and garlic. The beans and corn hold their texture and meld into the broth, offering both a creamy body and pleasant bite. By adding sour cream near the end, you keep its texture creamy and avoid curdling, which can happen if dairy cooks for too long at high temperatures.

Best Way to Store Slow Cooker White Chicken Chili with Corn

Refrigerator: Store in airtight containers and keep at 40°F (4°C) or below for up to 3–4 days.
Freezer: Freeze in freezer-safe containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C). Leave a little headspace if using containers, and cool completely before freezing.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low-medium heat, stirring occasionally; add a splash of broth or water if it seems too thick. In the microwave, reheat in 60–90 second intervals, stirring between bursts to ensure even heating.
Safety tip: Always cool leftovers quickly—store in shallow containers to help the chili cool to refrigeration temperature in under two hours.

Serving Suggestions for Slow Cooker White Chicken Chili with Corn

Classic bowl: Serve with shredded cheese, chopped cilantro, and a wedge of lime for brightness.
Crunchy toppings: Add tortilla chips or strips, pickled jalapeños, or a sprinkle of crispy fried onions for texture contrast.
Side dishes: Cornbread, warm flour tortillas, or a simple green salad complement the creamy chili nicely.
Make it a bowl: Offer rice, avocado slices, and a dollop of Greek yogurt or extra sour cream for a heartier meal.
Party option: Serve in small cups with mini spoonfuls as a cozy appetizer or at a casual gathering.

Tips to Make Slow Cooker White Chicken Chili with Corn

Use low heat when possible: Cooking on low for 6–8 hours yields juicier, more tender chicken.
Don’t add the sour cream too early: Stir it in during the last 30 minutes to avoid curdling and to keep the texture silky.
Adjust consistency: If the chili is too thin, mash a few beans against the side of the slow cooker and stir to thicken, or simmer uncovered for a short time.

Variations and Substitutions

(Bullet) Vegetarian swap: Replace the chicken with firm tofu, smoked tempeh, or sautéed mushrooms and double the beans for protein. Use vegetable broth in place of chicken broth.
(Paragraph) Spicy or smoky twist: If you prefer more heat, add diced green chilies, a chopped jalapeño, or a chipotle in adobo sauce. For a smoky depth, stir in a teaspoon of smoked paprika or use roasted corn instead of canned. These changes shift the flavor profile but keep the cooking method the same; adjust salt and spice to taste before serving.

Frequently Asked Questions

Q: Can I use frozen chicken breasts in the slow cooker?
A: Yes. You can start with frozen breasts, but add an extra hour of cooking time on low and ensure the chicken reaches 165°F (74°C) before shredding. Note that starting from frozen can increase overall cooking time and slightly change texture.

Q: How do I keep the chili from becoming too thin?
A: Reduce the amount of broth slightly next time (try 1 1/2 cups instead of 2), mash a few beans into the chili to thicken naturally, or simmer uncovered for 10–15 minutes at the end to evaporate excess liquid.

Q: Can I make this in a stovetop pot instead?
A: Absolutely. Simmer everything in a large Dutch oven over low heat for 30–40 minutes, then shred the cooked chicken and stir in the sour cream at the end. Keep an eye on liquid levels and stir occasionally to prevent sticking.

What to do if it’s bland

Q: Something tastes flat — how can I fix it quickly?
A: Add a splash of acidity like lime juice or a teaspoon of apple cider vinegar to brighten the flavors. Taste again, then adjust salt and a touch of sugar if needed.

Q: Can I use other beans?
A: Yes. Cannellini or great Northern beans are great choices. If you use black beans or pinto beans, the color and texture will change slightly but the recipe will still be delicious.

Q: Is there a dairy-free option?
A: Substitute the sour cream with a dairy-free plain yogurt or a cashew cream for a similar richness, and skip the shredded cheese or use a plant-based cheese.

Meal planning and scaling

To feed a crowd, this recipe scales easily. Double the ingredients and use a large or extra-large slow cooker. Keep cooking time about the same, but check doneness around the lower end of the time range—larger volumes sometimes hold heat differently. For meal prep, portion into individual containers for grab-and-go lunches; the chili freezes well and reheats quickly.

Flavor pairing and wine suggestions

For a complementary wine, choose a crisp, citrusy white like Sauvignon Blanc or a light, unoaked Chardonnay—both refresh the palate against the creamy chili. For beer drinkers, try a light lager or a Mexican-style pilsner to balance the spice and creaminess.

Leftover creativity

Transform leftovers into enchilada filling, spoon over baked potatoes, or use as a topping for nachos. The mild, creamy base is versatile and pairs well with many textures and flavors.

Troubleshooting common issues

Too salty: Add unsalted chicken broth, more beans or corn, or a peeled potato while simmering to absorb some salt (remove the potato before serving).
Too spicy: Stir in more sour cream or plain yogurt to cool heat, or add a mashed potato or unsalted beans.
Grainy sour cream: If the sour cream curdles, it was likely added too early or the heat was too high. For future batches, temper the sour cream by whisking a ladle of hot broth into it before adding it back to the pot.

Nutrition and dietary notes

This chili offers a good balance of protein from the chicken and fiber from the beans. To reduce calories and fat, use reduced-fat sour cream or plain Greek yogurt and skip the cheese topping. For higher-calorie comfort, add shredded cheese, avocado, or sour cream liberally.

Quick checklist before serving

Taste and adjust seasoning (salt, lime, spice).
Shred chicken into bite-sized pieces.
Warm bowls and prepare garnishes (cheese, cilantro, lime wedges).
Offer sides like tortillas, cornbread, or chips.

Conclusion

This slow cooker white chicken chili with corn is a versatile, comforting meal that works for busy weeknights, casual gatherings, or meal prep. For a creamier, highly acclaimed variation, check out this contest-winning creamy white chicken chili recipe that takes the concept further with a few extra touches. If you want another simple, reliable slow-cooker version to compare, see this easy crockpot white chicken chili for straightforward tips and tricks.