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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese that turns tender shredded chicken into a creamy, lightly tangy Tex-Mex soup. Slow-cooked with cannellini beans, corn, green chiles, and ranch seasoning for a smooth finish.
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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: 510
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 drained
  • 2 cup chicken broth
  • 1 onion small, diced
  • 3 garlic cloves, 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 for serving
  • jalapeños sliced, for serving
  • sour cream for serving
  • tortilla chips for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Build the chili in 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 soften during cooking.
Cook
  1. Cook on LOW for 6–7 hours, until the chicken is cooked through, or on HIGH for 3–4 hours.
Shred and finish creamy
  1. Remove the chicken and shred with two forks.
  2. Stir the cream cheese into the chili until fully melted and smooth, then stir thoroughly.
  3. Return the shredded chicken to the slow cooker and stir to combine.
Serve
  1. Ladle into bowls and top with shredded Monterey Jack, sliced jalapeños, sour cream, and tortilla chips.

Notes

Pro tip: cubing the cream cheese and placing it on top helps it melt evenly without lumps. Store leftovers in the refrigerator for up to 4 days; reheat gently until hot. Freezing is yes—freeze in airtight containers for up to 3 months and thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese to cut calories while keeping the creamy texture.