Slow Cooker Creamy White Queso Chicken and Corn Chili Tips, FAQ & printable recipe

Tips for success

To add a bit of acidity and brightness to the finished dish, consider adding a squeeze of fresh lime juice or some chopped cilantro right before serving. This helps cut through the richness of the queso and enhances the overall flavor profile.

If you enjoy a bit of heat, a dash of your favorite hot sauce or some diced jalapeños can be added during the assembly phase to incorporate a subtle spice that complements the creamy cheese.

If you are serving this for a gathering, keep the chili on the warm setting of your slow cooker to ensure it stays at the perfect temperature for your guests.

You can also set out a variety of toppings like shredded cheddar cheese, sour cream, or crushed tortilla chips, allowing everyone to customize their bowl. This makes the dish versatile and suitable for casual entertaining or a cozy family meal during the colder months of the year.

Variations

• Spicy Queso Chili: Add a small can of diced green chiles or a tablespoon of chopped pickled jalapeños during the assembly phase. This adds a nice kick of heat that pairs perfectly with the creamy queso base.
• Vegetable-Packed Chili: Incorporate extra vegetables like diced bell peppers or sautéed onions to add more texture and color to the dish. These vegetables will soften beautifully alongside the chicken during the slow cooking process.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw in the refrigerator overnight and reheat on the stovetop over low heat until steaming hot.

Allow the leftover chili to cool to room temperature for no more than two hours before transferring it to an airtight container. Properly stored, it will stay fresh in the refrigerator for up to three days. When ready to eat, reheat gently on the stovetop over low heat, adding a splash of water or milk if the sauce has thickened too much in the fridge, stirring frequently until it is heated through to 165°F (74°C).

This chili is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and store it in the refrigerator. Simply reheat it when you are ready to serve. This makes it a perfect meal for busy work weeks, as you can have a comforting dinner ready in minutes after a long day.

Serving ideas

Serve the chili hot in deep bowls to retain its warmth. Because the dish is already quite rich and creamy, it pairs beautifully with simple sides. A side of warm cornbread or crusty bread is excellent for dipping and soaking up the delicious, cheesy sauce.

Alternatively, a crisp green salad with a light vinaigrette can provide a refreshing contrast to the hearty, savory nature of the chili, balancing your meal perfectly.

For a more substantial presentation, consider serving the chili over a bed of fluffy white rice or alongside a baked potato. The creamy queso sauce works wonderfully as a topping for these starches, making the meal feel even more satisfying.

Regardless of how you choose to serve it, the combination of tender chicken, white beans, and corn ensures that every bite is packed with texture and flavor that your guests will surely appreciate.

Frequently asked questions

Recipe card

Slow Cooker Creamy White Queso Chicken and Corn Chili

Prep 5 minCook 4 hRest 5 minTotal 4 h 10 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup corn, drained
• 1 tsp ground cumin
• 2 cups ivory queso dip

Instructions

1. Place the raw chicken breasts into the bottom of the slow cooker. Add the drained white beans, corn, and ground cumin over the chicken. Pour the ivory queso dip evenly over the top of the mixture. Cover the slow cooker with the lid to begin the cooking process.
2. Cook the mixture on high for 4 hours or on low for 6 to 8 hours. The chili is ready when the chicken is fully cooked and opaque throughout. Ensure the chicken reaches an internal temperature of 165°F (74°C) before proceeding to the shredding stage.
3. Carefully remove the chicken breasts from the slow cooker and transfer them to a plate. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken to the slow cooker and stir well to combine with the creamy bean and corn mixture. Let the chili rest for 5 minutes before serving in warm bowls.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

18 g

Fat

24 g

Fiber

4 g

Sugar

3 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.