Slow cooker creamy white chicken chili with corn is a comforting, hearty dish perfect for those chilly Midwest evenings. This recipe draws upon the rich culinary traditions of Southwestern cuisine, blending spices, tender chicken, and sweet corn to create a delightful balance of flavors. It’s a wonderful option for busy families or anyone looking to enjoy a warm, satisfying meal with minimal effort.

This creamy white chicken chili pairs beautifully with a side of freshly baked cornbread or a simple green salad to add a refreshing crunch. For an added touch, serve with a dollop of sour cream, a sprinkle of shredded cheese, and a few slices of avocado on top. A side of tortilla chips also provides a nice texture contrast and can be used for scooping up every delicious bite.

1 pound 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 and green chilies
1 (4 oz) can chopped green chilies
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon 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)