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Slow Cooker Creamy White Chicken Chili with Corn

On a cold day, nothing beats a warm, comforting bowl of chili, and this Slow Cooker Creamy White Chicken Chili with Corn is just that. In contrast to conventional red chili, this version is hearty and filling because it is rich, creamy, and full of sweet corn, tender chicken, and mild spices.
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Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 14.5 oz can great northern beans, drained and rinsed
  • 1 14.5 oz can navy beans, drained and rinsed
  • 1 14.5 oz can corn, drained
  • 1 10 oz can diced tomatoes with green chilies
  • 1 4 oz can chopped green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 4 cups chicken broth
  • 1 8 oz package cream cheese, softened
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Fresh cilantro chopped (optional, for garnish)

Method
 

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the diced onion, minced garlic, great northern beans, navy beans, corn, diced tomatoes with green chilies, chopped green chilies, cumin, chili powder, oregano, and smoked paprika.
  3. Pour the chicken broth over all the ingredients, making sure they are well covered.
  4. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.
  5. Remove the chicken breasts from the slow cooker and shred them using two fork.
  6. Return the shredded chicken to the slow cooker.
  7. Stir in the softened cream cheese and heavy cream until the chili is creamy and well combined.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with chopped fresh cilantro if desired.
  10. Enjoy!