Easy Crockpot White Chicken Chili with Sweet Corn & Jack

Crockpot Sweet Corn Pepper Jack White Chicken Chili is more than just a recipe; it’s a promise of warmth, comfort, and incredible flavor with minimal effort. I know you’ll love the way this dish fills your home with an inviting aroma, transforming simple ingredients into a rich, satisfying meal that truly warms the soul and soothes the spirit.

Why This Chili is a Weeknight Wonder

While traditional red chili boasts a deep, celebrated history, particularly in American Southwest cuisine, white chicken chili offers a delightful, often lighter, and wonderfully creamy alternative. My specific take on this classic introduces the delightful sweetness of corn and the irresistible, mild kick of Pepper Jack cheese, elevating the flavor profile significantly. People absolutely adore this dish for its incredible balance of flavors and textures, making it a beloved choice for family dinners and gatherings.

Imagine tender, shredded chicken mingling with sweet corn kernels, all enveloped in a creamy, savory broth with just the right amount of cheesy warmth from the Pepper Jack. The magic of the slow cooker does all the hard work, allowing you to set it and forget it, making this Crockpot Sweet Corn Pepper Jack White Chicken Chili an absolute savior on busy evenings. It’s hearty without being heavy, incredibly satisfying, and destined to become a beloved staple in your meal rotation. Prepare to fall in love with its comforting embrace and effortless preparation!

this Recipe

Ingredients:

• For the Chicken and Base:
  • 2 pounds boneless, skinless chicken breasts or thighs (I often use a mix for more flavor!)
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced (or 1 teaspoon pre-minced for convenience)
  • 1 red bell pepper, cored, seeded, and diced
  • 1 green bell pepper, cored, seeded, and diced
  • 1 jalapeño, seeded and minced (leave some seeds for extra heat if you dare!)
  • 2 (15-ounce) cans great northern beans or cannellini beans, rinsed and drained
  • 1 (15-ounce) can sweet corn, drained, or 1 ½ cups frozen sweet corn (no need to thaw!)
  • 4 cups low-sodium chicken broth (I always go for low-sodium so I can control the saltiness myself)
  • 1 (4-ounce) can chopped green chiles, undrained
• For the Spices and Seasoning:
  • 2 teaspoons chili powder (my secret for that classic chili depth)
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper (optional, but gives a lovely kick to our Crockpot Sweet Corn Pepper Jack White Chicken Chili!)
  • Salt and freshly ground black pepper to taste (start with ½ teaspoon of each)
• For the Creaminess and Cheese:
  • 8 ounces cream cheese, softened and cut into cubes (full-fat for ultimate creaminess!)
  • 4 ounces (about 1 cup) shredded Pepper Jack cheese (this is where the “Pepper Jack” in “Crockpot Sweet Corn Pepper Jack White Chicken Chili” truly shines!)
  • ¼ cup half-and-half or milk (whole milk works great too)
• Optional Garnishes (for that finishing touch!):
  • Fresh cilantro, chopped
  • Extra shredded Pepper Jack cheese or cotija cheese
  • Sour cream or plain Greek yogurt
  • Diced avocado
  • Lime wedges
  • Tortilla chips or strips

Getting Started: Prepping Your Ingredients

1. Prepare the Chicken: If you’re using chicken breasts, you can place them into the slow cooker whole, or if you prefer them to shred more easily later, you can cut them into larger chunks. For chicken thighs, I usually leave them whole as their natural tenderness makes shredding a breeze after cooking. Some folks like to quickly sear their chicken in a pan before adding it to the crockpot to lock in some extra flavor, but for a truly hands-off “Crockpot Sweet Corn Pepper Jack White Chicken Chili” experience, I skip this step and let the slow cooker do all the work!
2. Chop the Aromatics and Vegetables: Grab your cutting board and a sharp knife. Finely dice your large yellow onion. For the red and green bell peppers, first, remove the core and seeds, then dice them into small, bite-sized pieces. Mince your garlic cloves – if you don’t have fresh, a teaspoon of pre-minced garlic is perfectly fine. For the jalapeño, I recommend wearing gloves if you have sensitive skin! Carefully slice it in half lengthwise, remove the seeds and white membrane (this is where most of the heat resides), and then finely mince it. If you love a spicier chili, you can leave some of the seeds in, but be warned, it will definitely kick up the heat in your Crockpot Sweet Corn Pepper Jack White Chicken Chili!
3. Drain and Rinse the Beans: Open your cans of great northern or cannellini beans. Pour them into a colander and rinse them thoroughly under cold running water. This step is crucial as it removes excess sodium and any starchy liquid that can make your chili murky. Shake off as much excess water as possible.
4. Measure Out Your Spices: Having all your spices ready to go makes the assembly process super smooth. Measure out your chili powder, ground cumin, dried oregano, and cayenne pepper (if using). This “mise en place” method ensures you don’t miss anything and keeps the kitchen organized.

Assembling the Crockpot Magic

5. Layer the Ingredients: This is where the magic of the slow cooker truly begins! In a 6-quart or larger slow cooker, arrange your prepared chicken at the bottom. This allows it to be fully submerged in liquid and cook evenly.
6. Add the Vegetables: Evenly spread the diced onion, red bell pepper, green bell pepper, and minced jalapeño over the chicken. Follow this with the rinsed and drained beans, the drained sweet corn (or frozen corn, no need to thaw!), and the undrained can of chopped green chiles. The green chiles add a lovely mild, earthy flavor that complements the sweetness of the corn and the subtle kick from the pepper jack, making this a truly distinctive Crockpot Sweet Corn Pepper Jack White Chicken Chili.
7. Introduce the Liquids and Spices: Pour the 4 cups of low-sodium chicken broth over all the ingredients in the slow cooker. Then, sprinkle your measured chili powder, ground cumin, dried oregano, and cayenne pepper (if you’re feeling adventurous!) over everything. Add your initial ½ teaspoon of salt and ½ teaspoon of freshly ground black pepper. Give it a gentle stir to mix the spices throughout the liquid and vegetables, but don’t worry too much about perfection; the slow cooker will do most of the mixing as it simmers.
8. Set It and Forget It (Mostly!): Place the lid securely on your slow cooker. Set the cooking time to either low for 6-8 hours or high for 3-4 hours. I usually opt for the low setting if I have the time, as it tends to yield more tender chicken and a deeper melding of flavors, which is ideal for a rich Crockpot Sweet Corn Pepper Jack White Chicken Chili. Resist the urge to lift the lid during cooking, especially during the first few hours, as this releases heat and significantly extends the cooking time.

The Waiting Game & Final Touches

9. Shredding the Chicken: Once the cooking time is complete, the chicken should be incredibly tender and easy to shred. Carefully remove the chicken from the slow cooker and place it on a clean cutting board or in a shallow bowl. Using two forks, shred the chicken into bite-sized pieces. It should practically fall apart! Return the shredded chicken to the slow cooker and give it a good stir to incorporate it back into the chili base. This is a crucial step for the texture of our Crockpot Sweet Corn Pepper Jack White Chicken Chili.
10. Adding the Creaminess: Now for the rich, creamy goodness! Add the cubed, softened cream cheese directly into the slow cooker. If your cream cheese isn’t soft, you can microwave it for about 15-20 seconds to make it more pliable, which will help it melt smoothly. Stir the cream cheese into the hot chili until it’s completely melted and evenly distributed, creating a wonderfully creamy base.
11. Introduce the Pepper Jack and Half-and-Half: Next, stir in the shredded Pepper Jack cheese. This is the star ingredient that truly defines our “Crockpot Sweet Corn Pepper Jack White Chicken Chili,” adding a fantastic melty texture and a mild, spicy flavor. Pour in the ¼ cup of half-and-half or milk. Continue to stir gently until the Pepper Jack cheese is fully melted and incorporated, making the chili beautifully thick and velvety.
12. Final Seasoning Adjustment: Taste the chili and adjust the seasoning as needed. This is your chance to make it perfect for your palate. You might find it needs a little more salt, a crack of fresh black pepper, or even a dash more cayenne if you want to dial up the heat. Remember, the flavors will continue to deepen as it sits. If you find the chili is a bit too thick for your liking, you can add a splash more chicken broth or milk until you reach your desired consistency.
13. Allow Flavors to Mingle: Once everything is combined and the cheese is melted, put the lid back on the slow cooker and let the Crockpot Sweet Corn Pepper Jack White Chicken Chili simmer on the “warm” setting for another 15-30 minutes. This allows all the newly added ingredients to fully integrate and the flavors to truly meld into a harmonious, comforting dish. This brief resting period makes a noticeable difference in the overall richness and depth of flavor.

Serving Your Delicious Crockpot Sweet Corn Pepper Jack White Chicken Chili

14. Garnish and Enjoy: Ladle generous portions of your warm and inviting Crockpot Sweet Corn Pepper Jack White Chicken Chili into bowls. Now for the fun part: garnishes! I love to top mine with a sprinkle of fresh chopped cilantro, a dollop of sour cream or Greek yogurt for a cool contrast, and a handful of extra shredded Pepper Jack or cotija cheese. Diced avocado adds a lovely creaminess and healthy fat, and a squeeze of fresh lime juice brightens up all the flavors beautifully. Serve it with a side of crunchy tortilla chips or strips for dipping, creating the perfect textural counterpoint to the creamy chili. This dish is fantastic for a cozy weeknight dinner, a potluck, or game day gatherings. It’s hearty, flavorful, and incredibly satisfying!

Conclusion:

There are some recipes that just stick with you, becoming instant classics in your kitchen repertoire, and I truly believe this one for Crockpot Sweet Corn Pepper Jack White Chicken Chili is destined to be one of them. What makes it an absolute must-try? Well, it’s a symphony of flavors and textures, perfectly balanced to deliver comfort, warmth, and a delightful kick in every single spoonful. We’re talking about the creamy, hearty goodness of white chicken chili, elevated to new heights with the unexpected sweetness of corn and the irresistible, melty, spicy intrigue of pepper jack cheese. It’s not just a meal; it’s an experience.

I genuinely can’t overstate the pure joy that comes from having a crockpot bubbling away all day, filling your home with the most incredible aromas, and then knowing that a satisfying, flavorful dinner is waiting for you with minimal fuss. This recipe truly embodies the magic of slow cooking, transforming simple ingredients into something extraordinary. The chicken becomes incredibly tender, practically shredding itself, and all those delicious spices meld together seamlessly, creating a depth of flavor that a quick stovetop dish simply can’t achieve. It’s rich without being heavy, flavorful without being overwhelming, and comforting in the most profound way. It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a cozy weekend gathering. Trust me when I say, once you taste that unique combination of sweet, savory, and subtly spicy, you’ll understand exactly why I’m so passionate about it. It’s a delightful departure from traditional chili, offering a brighter, creamier profile that is utterly addictive.

Now, while this chili is undeniably fantastic on its own, a big part of the fun is making it your own with creative serving suggestions and variations. For toppings, I absolutely love a generous dollop of sour cream or Greek yogurt – it adds a lovely cool creaminess that beautifully contrasts the subtle heat. A sprinkle of fresh cilantro brings a pop of freshness, while diced avocado adds another layer of healthy fat and buttery texture. Don’t forget a squeeze of fresh lime juice right before serving; it truly brightens all the flavors and makes them sing. If you like a little crunch, crushed tortilla chips or a handful of crispy fried onions are fantastic. For those who crave more heat, a few slices of fresh jalapeño or a dash of your favorite hot sauce will certainly do the trick. You can even serve it alongside some warm, buttery cornbread for the ultimate comforting meal, or with a simple side salad to add a bit of crispness.

Feeling adventurous with variations? This chili is incredibly forgiving and adaptable! You could easily swap the chicken for turkey for a slightly different flavor profile. If you want to boost the veggie content, consider adding some diced bell peppers (red, yellow, or orange would be beautiful and add more sweetness) or even a can of rinsed and drained cannellini beans for extra protein and fiber. For a vegetarian version, omit the chicken entirely and double up on the beans and corn, perhaps adding some hearty mushrooms or additional vegetables like zucchini or sweet potatoes. You could also play with the cheese – a sharper cheddar or a Monterey Jack blend would work, though the pepper jack truly offers that unique, spicy kick that sets this recipe apart. The possibilities are truly endless, allowing you to tailor it to your personal preferences or what you have on hand in your pantry.

So, what are you waiting for? I wholeheartedly encourage you to carve out some time this week to give this incredible recipe a try. It’s more than just a meal; it’s an opportunity to create something truly delicious and heartwarming for yourself, your family, or your friends. Don’t be shy about experimenting with your favorite toppings or adding your own unique twist. Once you’ve savored that first glorious bowl, please come back and share your experience! I absolutely adore hearing about your kitchen adventures, what worked best for you, and any innovative adaptations you came up with. Your feedback and creativity inspire me, and I can’t wait to hear how this Crockpot Sweet Corn Pepper Jack White Chicken Chili becomes a beloved staple in your own home. Happy cooking, and enjoy every comforting spoonful!

Crockpot Sweet Corn Pepper Jack White Chicken Chili

This Easy Crockpot White Chicken Chili offers warmth, comfort, and incredible flavor with minimal effort. It features tender shredded chicken, sweet corn, and a mild kick from Pepper Jack cheese, all in a creamy, savory broth. A beloved choice for weeknight dinners and gatherings, this chili is hearty, satisfying, and effortless to prepare in a slow cooker.

Prep Time
25 Minutes

Cook Time
4 Hours

Total Time
55 Minutes

Servings
6-8 servings

Ingredients

• 2 cups cooked shredded chicken
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño, seeded & minced
• 2 (15 oz) cans great northern or cannellini beans, rinsed & drained
• 1 (15 oz) can sweet corn, drained (or 1 ½ cups frozen)
• 4 cups low-sodium chicken broth
• 1 (4 oz) can chopped green chiles, undrained
• 2 tsp chili powder
• 1 tsp ground cumin
• ½ tsp dried oregano
• ¼ tsp cayenne pepper (optional)
• ½ tsp salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• 8 oz cream cheese, softened & cubed
• 4 oz (1 cup) shredded Pepper Jack cheese
• ¼ cup half-and-half or milk
• Optional garnishes: fresh cilantro, extra Pepper Jack, sour cream/Greek yogurt, diced avocado, lime wedges, tortilla chips

Instructions

1. Step 1
   Dice onion, red and green bell peppers. Mince garlic and seeded jalapeño. Rinse and drain the great northern or cannellini beans.
2. Step 2
   In a 6-quart or larger slow cooker, add the cooked shredded chicken, diced onion, bell peppers, minced garlic, minced jalapeño, rinsed beans, drained sweet corn (or frozen), and the undrained can of chopped green chiles.
3. Step 3
   Pour in 4 cups of low-sodium chicken broth. Sprinkle with chili powder, ground cumin, dried oregano, cayenne pepper (if using), ½ tsp salt, and ½ tsp freshly ground black pepper. Stir gently to combine.
4. Step 4
   Secure the lid on the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Avoid lifting the lid during cooking to maintain heat.
5. Step 5
   Once cooking is complete, stir in the cubed, softened cream cheese until fully melted and integrated. Then, add the shredded Pepper Jack cheese and ¼ cup half-and-half (or milk). Stir until the Pepper Jack is melted and the chili is creamy and velvety.
6. Step 6
   Taste the chili and adjust salt, pepper, or cayenne as needed. Cover and let the chili simmer on the “warm” setting for another 15-30 minutes to allow the flavors to fully meld.
7. Step 7
   Ladle generous portions into bowls. Garnish with fresh chopped cilantro, extra shredded Pepper Jack, sour cream, diced avocado, lime wedges, or tortilla chips as desired. Enjoy!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.