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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese that turns tender shredded chicken and creamy cannellini beans into a smooth, Tex-Mex soup. Cook low for 6–7 hours (or high for 3–4) and finish by melting cream cheese until silky.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless skinless chicken breasts
Beans and vegetables
  • 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
Seasonings
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp garlic powder
Creamy finish
  • 8 oz cream cheese cubed
Toppings and serving
  • 0.25 cup Shredded Monterey Jack for serving
  • 0.25 cup jalapeños sliced, for serving
  • 0.25 cup sour cream for serving
  • 1 cup tortilla chips for serving

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the chicken breasts into the slow cooker. Arrange them in an even layer so they cook through uniformly (visual cue: the pan is evenly filled).
  2. Add the cannellini beans, corn, diced green chiles, chicken broth, diced onion, and minced garlic. Make sure the chicken is mostly surrounded by the liquid and beans (visual cue: ingredients look evenly distributed).
  3. Sprinkle in the ranch seasoning mix, ground cumin, chili powder, and garlic powder. Stir lightly or press the spices down so they hydrate in the broth (visual cue: spices are no longer dry on top).
  4. Place the cream cheese cubes on top of the chili mixture. Keep cubes visible at the start (visual cue: white cream cheese pieces sit on the surface).
Slow cook
  1. Cook on low for 6–7 hours, until the chicken is cooked through. Visual cue: the chicken shreds easily and the chili looks thick and cohesive.
  2. Alternatively, cook on high for 3–4 hours, until the chicken is cooked through. Visual cue: steam rises steadily and the chicken reaches doneness throughout.
Shred and combine
  1. Remove the chicken from the slow cooker and shred with two forks. Visual cue: strands separate and become fluffy.
  2. Stir the cream cheese into the chili until fully melted and smooth. Visual cue: no cream cheese lumps remain and the broth turns creamy.
  3. Return the shredded chicken to the chili and stir to combine. Visual cue: chicken is evenly dispersed with no dry pockets.
Serve
  1. Ladle the chili into bowls and top with shredded Monterey Jack, sliced jalapeños, and sour cream. Visual cue: toppings sit on the surface without sinking immediately.
  2. Serve with tortilla chips on the side (or slightly crushed for scooping). Visual cue: chips stay crisp at the edges when placed on top.

Notes

Pro tip: cubed cream cheese melts more evenly if it sits on top at the start of cooking; if it looks streaky after cooking, keep stirring until fully smooth. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop or microwave until steaming. Freezing is yes—freeze in portions up to 3 months and thaw overnight before reheating. For a lighter option, use reduced-fat cream cheese (still cube and melt the same way) and keep the same ranch seasoning amount.