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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese is an easy slow-cooker soup with tender shredded chicken and creamy, smooth texture. It simmers low-and-slow with cannellini beans, corn, green chiles, and ranch seasoning for a cozy Tex-Mex bowl.
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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 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
Toppings
  • Shredded Monterey Jack
  • jalapeños
  • sour cream
  • tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place the chicken breasts in the slow cooker.
  2. Add the white cannellini beans, corn, diced green chiles, chicken broth, onion, garlic, ranch seasoning mix, ground cumin, chili powder, and garlic powder.
  3. Place the cream cheese cubes on top so they start melting during cooking (visual cue: cream cheese should sit above the liquid line).
Cook until tender
  1. Cook on low for 6–7 hours, until the chicken is cooked through and easily shreds (visual cue: center of the thickest piece is no longer pink).
  2. If cooking on high, cook for 3–4 hours until the chicken is cooked through (visual cue: same shredding-ready doneness).
Shred and finish the chili
  1. Remove the chicken and shred with two forks (visual cue: strands should separate easily).
  2. Stir the cream cheese into the chili until fully melted and smooth (visual cue: mixture becomes creamy and uniform, with no visible cubes).
  3. Return the shredded chicken and stir everything together until combined (visual cue: chicken is evenly distributed through the chili).
Serve
  1. Serve topped with shredded Monterey Jack, jalapeños, sour cream, and tortilla chips (visual cue: toppings add distinct color and crunch on top).

Notes

Pro tip: If your chili looks slightly thin after melting, let it sit on the “warm” setting for 10 minutes to thicken. Refrigerate up to 4 days in an airtight container; freeze up to 3 months (leave off tortilla chips, and add fresh toppings when reheating). For a lighter option, use reduced-fat cream cheese while keeping the same cooking method.