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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese—slow-cooked until the chicken shreds easily and the beans stay creamy. Stir in cubed cream cheese for a smooth, velvety finish, then serve with Monterey Jack, jalapeños, sour cream, and tortilla chips.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and beans
  • 2 lb boneless skinless chicken breasts
  • 2 can (15 oz) white cannellini beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 1 can (4 oz) diced green chiles
  • 2 cup chicken broth
  • 1 small onion diced
  • 3 clove garlic minced
Seasoning and cream cheese
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
  • 8 oz cream cheese cubed
Toppings (for serving)
  • Shredded Monterey Jack
  • jalapeños sliced
  • sour cream
  • tortilla chips

Equipment

  • 1 slow cooker

Method
 

Layer ingredients in the slow cooker
  1. Place the boneless skinless chicken breasts in the slow cooker. Spread them out so they cook evenly.
  2. Add the white cannellini beans, corn, diced green chiles, chicken broth, onion, garlic, ranch seasoning mix, ground cumin, chili powder, and garlic powder. Stir lightly to distribute the seasonings and vegetables.
  3. Place the cream cheese cubes on top of the chili. Keep them as a visible layer so they melt into the broth during cooking.
Slow cook and finish creamy
  1. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through. The chili should be bubbling at the edges and the chicken should shred easily when tested.
  2. Remove the chicken and shred it with two forks. Shred into bite-size pieces so it blends smoothly back into the pot.
  3. Stir the cream cheese into the chili until fully melted and smooth. Scrape down the sides so no cream cheese streaks remain.
  4. Return the shredded chicken to the slow cooker and stir everything together to combine. Mix until the chicken is evenly distributed throughout the chili.
Serve
  1. Serve the chili topped with Shredded Monterey Jack, jalapeños, sour cream, and tortilla chips. Add toppings right before eating for the best crunch.

Notes

Pro tip: Use chicken breasts close to the same thickness so shredding is easy after 6–7 hours on low. Store in an airtight container in the refrigerator for up to 4 days; reheat in short bursts on the stove or microwave. Freezing is yes—freeze up to 2 months, then thaw and reheat gently to keep the texture creamy. For a lighter swap, use reduced-fat cream cheese while still melting it fully for a smooth finish.