This is one of those set-it-and-forget-it meals that makes your house smell amazing.
It’s creamy, a little spicy, and packed with juicy shredded chicken, sweet corn, and melty pepper jack cheese.
Everything cooks together in the slow cooker, and when it’s done, you just stir in a few creamy ingredients to finish it off.
I make this when I want something hearty but don’t want to stand over the stove all night.
What You’ll Need
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (4 oz) can diced green chiles
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1 (15 oz) can white beans, drained and rinsed
- 1½ cups frozen sweet corn
- 3 cups low-sodium chicken broth
- 4 oz cream cheese, softened and cubed
- 1 cup shredded pepper jack cheese
- ½ cup sour cream
- Juice of ½ lime
- Fresh cilantro for topping (optional)
Why I Love This Recipe
This one’s always in my back pocket for busy days or when I’ve got leftover rotisserie chicken hanging around. It’s creamy, a little tangy, and has the best sweet-and-spicy balance.
- Everything cooks in the slow cooker — minimal effort
- The cream cheese and pepper jack melt perfectly into the broth
- It’s got just the right kick from the green chiles
- I almost always have the ingredients already in the pantry or freezer
- Tastes even better the next day
I started making this during winter to warm up the kitchen, but now I make it year-round. It’s become a go-to comfort meal.
Makes
Serves: 4 to 6
Cook Time: 4–6 hours on low
Prep Time: 10 minutes
Total Time: 4 hrs 10 mins to 6 hrs 10 mins
Macros (Per Serving – based on 6 servings)
- Calories: 385
- Protein: 27g
- Fat: 23g
- Carbs: 18g
- Fiber: 3g
Why This Recipe Works (Quick Science)
The slow heat from the crockpot gently breaks down the ingredients and lets the flavors really come together. Chicken stays juicy and pulls apart easily. The cream cheese melts into the broth at the end, thickening it without needing flour. The sour cream adds a final touch of tang and body. Pepper jack melts smooth and gives the chili a little kick without overwhelming the other flavors.
Pro Tips
- Use softened cream cheese so it melts quicker when added
- Add the dairy ingredients at the end so they don’t separate
- Chop the onion finely so it melts into the broth
- Use freshly shredded cheese — it melts better than the bagged kind
- Let it sit for 10 minutes after cooking before serving so it thickens up
Tools You’ll Need
- 6-quart Crockpot or slow cooker
- Cutting board and knife
- Garlic press (optional)
- Measuring cups and spoons
- Can opener
- Mixing spoon
- Ladle
Substitutions and Variations
- Swap white beans with pinto or black beans
- Use canned corn instead of frozen — just drain it first
- Swap sour cream with Greek yogurt
- Add a pinch of cayenne or diced jalapeños for extra heat
- Make it vegetarian by skipping chicken and doubling the beans
Make Ahead Tips
- Assemble all ingredients (except dairy) in the slow cooker insert the night before. Store in the fridge and start cooking the next day.
- Leftovers reheat beautifully — even better the next day
Step-by-Step Instructions
Step 1: Add onion, garlic, and seasonings to Crockpot
Add 1 medium yellow onion (diced), 3 garlic cloves (minced), 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon black pepper into the Crockpot. Stir to combine.
Step 2: Add green chiles, chicken, beans, corn, and broth
Add 1 (4 oz) can diced green chiles, 2 cups shredded cooked chicken, 1 (15 oz) can white beans (drained and rinsed), 1½ cups frozen sweet corn, and 3 cups chicken broth to the Crockpot. Stir well to combine everything.
Step 3: Cover and cook
Cover and cook on low for 4 to 6 hours, or until everything is hot and flavors are blended. No need to stir during this time.
Step 4: Add cream cheese
Once done cooking, add 4 oz cream cheese (softened and cubed). Stir until fully melted and smooth, about 5 minutes.
Step 5: Stir in cheese, sour cream, and lime juice
Add 1 cup shredded pepper jack cheese, ½ cup sour cream, and the juice of ½ lime. Stir until completely combined and smooth.
Step 6: Serve and garnish
Ladle into bowls and top with fresh cilantro, more cheese, or sour cream if you’d like.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stove or microwave, stirring well
- Freeze before adding dairy, then stir in sour cream and cheese after reheating
Common Mistakes
- Adding dairy too early — it can curdle
- Using low-fat cheese — it doesn’t melt as well
- Skipping the lime — it really lifts all the flavors
- Not stirring after adding the cream cheese — it needs a little help to melt smoothly
What to Serve With
- Tortilla chips or crusty sourdough bread
- Cornbread muffins
- Simple green salad
- Avocado slices on top
FAQ
Can I cook it on high instead of low?
Yes, cook on high for 2½ to 3½ hours, but low is better for flavor.
Can I use raw chicken?
You can, but shred it after cooking and return it to the chili. Cook on low for 6–7 hours.
Can I make it vegetarian?
Yep — skip the chicken and use more beans or a plant-based substitute.
Can I freeze leftovers?
Yes, but freeze before adding the dairy. Add sour cream and cheese after reheating.
Let’s Wrap It Up
This Crockpot Sweet Corn & Pepper Jack White Chicken Chili is one of those meals that feels like a hug in a bowl.
It’s simple, creamy, and packed with flavor — and you barely have to lift a finger to make it. Try it once and I bet it’ll become a favorite in your rotation. Let me know how it goes or if you run into any questions — I’m happy to help!