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Crockpot Sweet Corn Pepper Jack White Chicken Chili

Slow cooker white chicken chili combines tender shredded chicken, sweet corn, great northern beans, and green chiles in a creamy pepper jack broth. The chicken cooks low and slow before cream cheese and shredded pepper jack melt into the chili.
Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560

Ingredients
  

  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 3 cups low-sodium chicken broth
  • 2 can (15 oz) great northern beans drained and rinsed
  • 1 can (15 oz) sweet corn drained
  • 1 can (4 oz) diced green chiles
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 lb chicken breasts boneless, skinless, thawed
  • 4 oz cream cheese softened and cubed
  • 1 cup pepper jack cheese shredded

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Add the onion, garlic, chicken broth, beans, corn, green chiles, cumin, chili powder, oregano, salt, and pepper to a 6-quart slow cooker.
  2. Stir to combine.
  3. Nestle the chicken into the mixture.
  4. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches 165°F in the thickest part.
  5. Transfer the chicken to a cutting board.
  6. Shred the chicken with two forks.
  7. Whisk the cream cheese into 1/2 cup of hot cooking liquid until smooth.
  8. Stir the cream cheese mixture back into the slow cooker with the shredded chicken and pepper jack.
  9. Cover and cook on WARM for 10 to 15 minutes, stirring until the cheese is melted and the chili is creamy.

Notes

For the creamiest texture, whisk the softened cream cheese into hot cooking liquid until completely smooth before stirring it into the slow cooker. Refrigerate leftovers for 3–4 days; freezing is possible, though the dairy may change texture when thawed. For a dairy-free version, use dairy-free cream cheese and pepper jack alternatives.