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Creamy Crockpot White Bean Chicken Chili with Corn

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A thick, velvety chili made with tender chicken, creamy cannellini beans, and sweet corn, all slow-cooked to perfection. This hands-off recipe uses a clever bean-mashing trick to create a luscious texture without heavy cream.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
  • 1 pound dried cannellini beans (soaked overnight) or 3 (15-ounce) cans, drained and rinsed
  • 2 cups (300 grams) frozen or fresh corn kernels
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 1 jalapeño, seeded and minced (optional)
  • 4 cups (950 ml) low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • 2 tablespoons lime juice (from about 1 lime)
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Optional toppings: sour cream or Greek yogurt, shredded cheese (cheddar or Monterey Jack), sliced avocado, crushed tortilla chips, extra lime wedges

Instructions

  1. Sauté the aromatics (optional but recommended): Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  2. Layer the ingredients in the crockpot: Place the chicken at the bottom of the slow cooker. Add the drained and rinsed beans (or soaked dried beans), the corn, the sautéed aromatics (or raw onion and garlic), the cumin, oregano, smoked paprika, salt, and pepper. Pour the chicken broth over everything. Do not stir.
  3. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fall-apart tender and the beans are soft but still holding their shape.
  4. Shred the chicken: Carefully remove the chicken from the crockpot using tongs and place it on a cutting board. Let it rest for a minute or two, then shred with two forks. Return the shredded chicken to the pot and stir to combine.
  5. Create the creaminess: Scoop out about 1 cup of the beans from the chili (using a slotted spoon to avoid too much liquid) and place them in a small bowl. Mash them with a fork or potato masher until they form a rough paste. Stir the mashed beans back into the chili. The broth will thicken almost immediately. For a creamier texture, mash up to 1.5 cups of beans.
  6. Finish with fresh flavors: Stir in the lime juice and chopped cilantro. Taste and adjust seasoning—add more salt, a pinch of cayenne for heat, or another squeeze of lime for brightness. Let the chili sit for 5 minutes off the heat so the flavors meld.
  7. Serve and garnish: Ladle the chili into bowls and top with your favorite garnishes. A dollop of sour cream, a sprinkle of shredded cheese, a few slices of avocado, and a handful of crushed tortilla chips are recommended. Serve with an extra wedge of lime on the side.

Notes

For best results, use chicken thighs for richer flavor. If using dried beans, soak them overnight. Add corn in the last 30 minutes of cooking to keep it from getting mushy. The chili thickens as it sits; add a splash of broth when reheating. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot white bean chicken chili, creamy chili, slow cooker chili, white bean chili, chicken chili with corn, easy chili recipe, gluten-free chili, dairy-free chili

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