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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese is a Tex-Mex soup that turns tender shredded chicken and creamy beans into a smooth, spoonable bowl. Slow-cooked until the flavors meld, then finished with melted cream cheese for a rich texture.
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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
  

Boneless skinless chicken breasts
  • 2 lb Boneless skinless chicken breasts
White cannellini beans
  • 2 can (15 oz) white cannellini beans Drained and rinsed.
Corn
  • 1 can (15 oz) corn Drained.
Diced green chiles
  • 1 can (4 oz) diced green chiles
Chicken broth
  • 2 cup chicken broth
Onion
  • 1 small onion Diced.
Garlic
  • 3 garlic cloves Minced.
Ranch seasoning mix
  • 1 packet (1 oz) ranch seasoning mix
Ground cumin
  • 1 tsp ground cumin
Chili powder
  • 1 tsp chili powder
Garlic powder
  • 0.5 tsp garlic powder
Cream cheese
  • 8 oz cream cheese Cubed.
Toppings
  • shredded Monterey Jack For serving.
  • jalapeños For serving.
  • sour cream For serving.
  • tortilla chips For serving.

Equipment

  • 1 Dutch oven

Method
 

Slow cook the chili
  1. Place the chicken breasts into the slow cooker and arrange them in an even layer.
  2. Add the white beans, corn, diced green chiles, chicken broth, diced onion, minced garlic, ranch seasoning mix, ground cumin, chili powder, and garlic powder.
  3. Place the cubed cream cheese on top of the mixture so it softens during cooking.
  4. Cook on low for 6–7 hours (or high for 3–4 hours) until the chicken is cooked through.
Shred and finish with cream cheese
  1. Remove the chicken from the slow cooker and shred it using two forks.
  2. Stir the cream cheese into the chili until fully melted and smooth.
  3. Return the shredded chicken to the slow cooker and stir everything together to combine.
Serve
  1. Serve the chili topped with shredded Monterey Jack, sliced jalapeños, sour cream, and tortilla chips.

Notes

Pro tip: If the cream cheese isn’t fully smooth after shredding, stir and let the chili sit on low for 10 minutes to finish melting. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (best for reheating on the stovetop or in the microwave). For a lighter option, use reduced-fat cream cheese—texture stays creamy but slightly less rich.