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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese is a Tex-Mex slow-cooker soup that turns tender, shred-ready chicken into a creamy, white-bean chili. Cook on low until the chicken is cooked through, then melt cream cheese smooth before serving with melty Monterey Jack and crunchy tortilla chips.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and beans base
  • 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 garlic, minced
  • 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
Serving toppings
  • 0.5 shredded Monterey Jack
  • 0.25 jalapeños, sliced
  • 0.25 sour cream
  • 0.25 tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chili
  1. Place chicken breasts in the slow cooker, arranging them in an even layer so they cook uniformly.
  2. Add white cannellini beans, corn, diced green chiles, chicken broth, diced onion, minced garlic, ranch seasoning mix, ground cumin, chili powder, and garlic powder.
  3. Place cream cheese cubes on top of the ingredients so they melt into the chili as it heats.
  4. Cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through, stirring once if the cream cheese hasn’t fully softened.
Shred and finish creamy
  1. Remove the chicken from the slow cooker and shred it with two forks.
  2. Stir the cream cheese into the chili until fully melted and smooth, scraping the sides to prevent lumps.
  3. Return the shredded chicken to the chili and stir everything together to combine evenly.
Serve
  1. Serve hot, topped with shredded Monterey Jack, sliced jalapeños, sour cream, and tortilla chips.

Notes

For the smoothest texture, cube the cream cheese and place it on top so it melts early during the cook; if it still looks streaky, give the pot an extra minute of low heat and stir well. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stovetop until steaming. Freezing is okay for up to 2 months, but cream cheese can slightly change texture—stir while reheating. For a dairy-light option, use low-fat cream cheese or a dairy-free cream cheese substitute if you want a similar creamy finish.