If you are looking for the ultimate cozy fall meal that requires almost zero effort, this Healthy Creamy Crockpot White Chicken Chili is about to become your new favorite. This isn't just another chili recipe; it's a "Lazy Way" masterpiece that features the incredible sweetness of fresh corn (or frozen or canned).
Inspired by my One-Pan Mexican Street Corn Chicken Skillet and Stovetop Beef and Pork Chili Recipe, this version is designed for busy weeknights, Crocktober and the January reset! It's creamy, zesty, and high-protein, making it the perfect healthy comfort food. Whether you're prepping for a simple Sunday dinner or busy weeknight dinner, this dump-and-go recipe delivers restaurant-quality flavor without the need for searing or complicated prep.
Recipe Overview: Crockpot White Chicken Chili
- Ready In: 3 hours 20 minutes
- Serves: 6 servings
- Calories: 318 kcal per 1.5 cup serving
- Main Ingredients: Chicken breast, fresh corn, white kidney beans, light cream cheese, lime, cilantro.
- Dietary info: Healthy, High-Protein, Gluten-Free (check labels).
- Weight Watchers points: 4 ww points per serving/
- Difficulty: Easy / Beginner
- Why You'll Love It: It's a true "dump and go" meal! The fresh corn milk creates a naturally sweet and creamy base, while the tamed jalapeños and lime add a bright, zesty finish that keeps you coming back for more!
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- Recipe Overview: Crockpot White Chicken Chili
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- 🥘Ingredient Notes
- 📖 Variations & Substitutions
- 🔪Step-by-Step: How to Make Creamy White Chili Chicken in the Slow Cooker
- Expert Recipe Tips
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- 🥗 What to Serve with Crockpot White Chicken Chili
- ❔Recipe FAQ's
- Didn't find the answer you're looking for?
- More Easy Slow Cooker Dinners
- Heathy Creamy Crockpot Chicken Chili recipe
Looking for more chili recipes? Check out my 12 Best Award-Winning Chili Recipes (Cook-off Winners & Secrets)!
🥘Ingredient Notes
- Chicken Breasts: Use raw, boneless, skinless breasts. They slow-cook to perfection and shred easily.
- Fresh Corn: This is the star! Adding it raw allows the "corn milk" to infuse the broth with natural sweetness and starch. *See variations and subs below if you don't have fresh corn.
- Tamed Jalapeños: These provide the flavor of jalapeños without the overwhelming heat. Adding a teaspoon of the brine is my "secret ingredient" for a bright, tangy finish. (not shown in above photo)
- White Kidney Beans (Cannellini): These are creamier than other white beans. Draining them and mashing a portion is the "Lazy Way" to thicken the chili without a roux.
- Light Cream Cheese: This provides the "creamy" factor for significantly fewer points than heavy cream or full-fat cheese.
- Cornstarch Slurry (not shown): You may choose to thicken this even more, so you'll need to make a cornstarch slurry with 1:1 cornstarch and cold water. Start with 1 tablespoon of each and add another if it's not thick enough.
*Please see recipe card for full list of ingredients and quantities.
📖 Variations & Substitutions
The Best Substitutes for Fresh Corn
- Frozen Corn (The Best Alternative): This is the closest match to fresh. Use 2 to 3 cups of frozen corn. There is no need to thaw it; just dump it into the slow cooker with the other ingredients. Frozen corn is usually flash-frozen at peak ripeness, so it maintains that "pop" and sweetness.
- Canned Corn: Use two 15-oz cans. Make sure to drain and rinse them thoroughly to remove the metallic "canned" taste and excess sodium.
- Fire-Roasted Frozen Corn: If they want a slightly smoky depth of flavor, many grocery stores sell "Fire-Roasted" frozen corn. This adds a beautiful charred look to the white chili.
- ***add 1 teaspoon of honey or sugar to the pot. This tiny addition mimics the natural high-sugar content of fresh summer corn
- The Halloween Twist: To make this a crockpot Halloween recipe favorite, serve it in a hollowed-out pumpkin (like my Halloween Buffalo Chicken Dip) or top it with blue corn tortilla chips for a spooky color contrast!
- Meat Swap: You can substitute the chicken breast with turkey breast or even leftover holiday turkey.
- Spice Level: If you want it spicier, swap the tamed jalapeños for fresh ones or add ½ teaspoon of red pepper flakes.
🔪Step-by-Step: How to Make Creamy White Chili Chicken in the Slow Cooker
- Step 1: Add the chicken broth, raw chicken breasts (whole), 2 cans of white kidney beans (only 1 drained), (*If you want it thicker, mash half a can of the white beans now), red pepper, fresh corn, green chilies, onion, garlic, cumin, oregano, chili powder, salt and pepper and jalapenos (if using, which I do recommend). *If you are using fresh corn, scrape it directly from the cob into the crockpot.
- Step 2: Stir everything together.
- Step 3: Put the lid on and cook for 3-4 hours on high or 6-8 hours on low. *3 hrs on high was perfect for me!
- Step 4: When the chicken is cooked (internal temperature has reached 165 degrees F/74, take the chicken breast out and move it to a bowl or plate to shred.The Traditional Way: Remove them to a plate and use two forks to pull the meat into bite-sized pieces. The "Lazy Way" (Terri's Hack): Take the chicken breasts out and put them in a bowl. Use your hand mixer on low speed to shred them in seconds. It's much faster than forks!
- Step 5: After you shred the chicken and stir it back in, add your cubed light cream cheese as well. Cook on low for 15 additional minutes.
- Step 6: Once the 15 minutes are up, use a whisk or a large spoon to stir the chili until the cream cheese has completely melted and the broth is opaque and creamy. If it's not thick enough, add tablespoon of cornstarch to 1 tablespoon of cold water and let it cook for a few minutes to thicken. If it's still not thick enough, repeat.
- Step 7: Turn off the heat and add the lime juice and cilantro and garnishes.
Expert Recipe Tips
- The Cob Scrape: After cutting the kernels off the cob, use the back of your knife to scrape the "milk" into the pot. It's pure flavor gold!
- Hand Mixer Hack: Shredding chicken with a hand mixer takes 30 seconds and gives you a perfectly even texture.
- The "Bright" Finish: Never cook the lime juice or cilantro. Adding them at the very end (off-heat) ensures the flavors stay vibrant and don't turn bitter.
🌡️Storage
- Fridge: Store in an airtight container for up to 4 days. The flavors actually improve overnight!
- Freezer: This chili freezes beautifully for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.
👪 Serving Size
This recipe makes 6 servings @ about 1.5 cups each. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
Even though this chili is a hearty 318 calories, it only clocks in at 4 WW points!
Because the chicken, beans, and fresh corn are all zero-point powerhouses, the only thing you're really 'paying' for is the light cream cheese that makes the broth so decadent. It's the ultimate high-volume, low-point meal!
If you want it extra thick and creamy without adding more points or calories:
- The Bean Mash: Before adding the cornstarch, take a potato masher (or a fork) and crush about ½ cup of the white beans directly against the side of the slow cooker (IF you forgot and didn't crush them at the beginning). The natural starch from the beans acts as a secondary thickener and makes the chili look more "homemade."
🥗 What to Serve with Crockpot White Chicken Chili
If you are looking for something light and ww friendly to serve with the White Chicken Chili, try my Everything Bagel Cloud Bread Recipe.
Looking for something a bit more indulgent? Try serving this chili with my Bread Machine Breadsticks or Cornbread (coming soon!)
- Blue Corn Tortilla Chips (for a spooky Halloween look!)
- Fresh Avocado Slices
- A dollop of Non-fat Greek Yogurt (as a 0-point sour cream sub)
❔Recipe FAQ's
Can I use frozen corn?
Yes! Use 2-3 cups of frozen sweet corn. No need to thaw; just dump it in.
Is this chili spicy?
It is very mild. The green chiles and tamed jalapeños provide flavor rather than heat. For more kick, add red pepper flakes or regular jalapenos (fresh or from a jar).
How do I make it thicker?
Add 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water.
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This Healthy Crockpot Creamy White Chicken Chili is the ultimate "Lazy Way" win for your fall recipe collection. It's a dump-and-go meal that doesn't sacrifice flavor, making it perfect for everything from a busy Tuesday to a festive Halloween potluck. Give it a try and see why the fresh corn makes all the difference!
More Easy Slow Cooker Dinners
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Heathy Creamy Crockpot Chicken Chili recipe
This creamy Crockpot White Chicken Chili is the perfect fusion of healthy and hearty! Made in the slow cooker, it's a creamy, high-protein dinner featuring fresh, frozen, or canned corn and a zesty lime finish. It's the "Lazy Way" to an incredible meal, including a hand-mixer hack to shred your chicken effortlessly. Weight Watchers friendly and guaranteed to be a family favorite!
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Servings: 6 servings
Calories: 318kcal
Equipment
Ingredients
- 4 whole Chicken breasts raw
- 3 cups Fresh corn cobs about 3 large cobs, raw (or see NOTES for using frozen or canned corn)
- 2 -15 oz cans white kidney/ Canelli beans (1 drained and 1 with liquid)
- 2 - 4 oz cans of mild green chillis chopped
- 1 medium onion diced, small
- 1 medium red bell pepper diced
- 3 cloves Garlic minced
- 4 ½ cups Low-sodium chicken broth
- 1½ tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tbsps tamed jalapenos chopped, from jar + 1 teaspoon brine
- 8 oz block of light cream cheese (cubed),
- 1 lime (juice of)
- ⅔ cup chopped cilantro *add more if you love cilantro!
- cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of cold water). OPTIONAL for thickening
Garnish (optional)
- additional cilantro
- additional tamed Jalapenos
- tri-color tortilla strips
Instructions
- Add the chicken broth, raw chicken breasts (whole), 2 cans of white kidney beans (only 1 drained), (*If you want it thicker, mash half a can of the white beans now), red pepper, fresh corn, green chilies, onion, garlic, cumin, oregano, chili powder, salt and pepper and jalapenos (if using, which I do recommend).4 whole Chicken breasts, 3 cups Fresh corn cobs, 2 -15 oz cans white kidney/ Canelli beans, 2 - 4 oz cans of mild green chillis, 1 medium onion, 1 medium red bell pepper, 3 cloves Garlic, 4 ½ cups Low-sodium chicken broth, 1½ tbsp cumin, 1 tsp chili powder, 1 tsp oregano, ½ tsp salt, ¼ tsp pepper, 2 tbsps tamed jalapenos
- Stir everything together.
- Put the lid on and cook for 3-4 hours on high or 6-8 hours on low.
- When the chicken is cooked (internal temperature has reached 165 degrees F/74), take the chicken breast out and move it to a bowl or plate to shred.The Traditional Way: Remove them to a plate and use two forks to pull the meat into bite-sized pieces.
- The "Lazy Way" (Terri's Hack): Take the chicken breasts out and put them in a bowl. Use your hand mixer on low speed to shred them in seconds. It's much faster than forks!
- After you shred the chicken and stir it back in, add your cubed light cream cheese. Cook on low for 15 additional minutes.8 oz block of light cream cheese (cubed),
- Once the 15 minutes are up, use a whisk or a large spoon to stir the chili until the cream cheese has completely melted and the broth is opaque and creamy.
- If it's not thick enough, add tablespoon of cornstarch to 1 tablespoon of cold water and let it cook for a few minutes to thicken. If it's still not thick enough, repeat.
- Turn off the heat and add the lime juice and cilantro.1 lime (juice of), ⅔ cup chopped cilantro
Garnish (optional)
- Garnish with additional tamed jalapenos, cilantro and tortilla strips.additional cilantro, additional tamed Jalapenos, tri-color tortilla strips
Notes
The Best Substitutes for Fresh Corn
- Frozen Corn (The Best Alternative): This is the closest match to fresh. Use 2 to 3 cups of frozen corn. There is no need to thaw it; just dump it into the slow cooker with the other ingredients. Frozen corn is usually flash-frozen at peak ripeness, so it maintains that "pop" and sweetness.
- Canned Corn: Use two 15-oz cans. Make sure to drain and rinse them thoroughly to remove the metallic "canned" taste and excess sodium.
- Fire-Roasted Frozen Corn: If they want a slightly smoky depth of flavor, many grocery stores sell "Fire-Roasted" frozen corn. This adds a beautiful charred look to the white chili.
- ***add 1 teaspoon of honey or sugar to the pot. This tiny addition mimics the natural high-sugar content of fresh summer corn
- The Halloween Twist: To make this a crockpot Halloween recipe favorite, serve it in a hollowed-out pumpkin (like my Halloween Buffalo Chicken Dip) or top it with blue corn tortilla chips for a spooky color contrast!
- Meat Swap: You can substitute the chicken breast with turkey breast or even leftover holiday turkey.
- Spice Level: If you want it spicier, swap the tamed jalapeños for fresh ones or add ½ teaspoon of red pepper flake
Nutrition
Serving: 1.5cups | Calories: 318kcal (16%) | Carbohydrates: 47g (16%) | Protein: 18g (36%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg (7%) | Sodium: 814mg (35%) | Potassium: 910mg (26%) | Fiber: 11g (46%) | Sugar: 10g (11%) | Vitamin A: 1216IU (24%) | Vitamin C: 35mg (42%) | Calcium: 137mg (14%) | Iron: 4mg (22%)
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