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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese is a Tex-Mex soup that cooks hands-off in the slow cooker until the chicken is tender and shred-ready. It finishes with melted cream cheese for a thick, smooth texture, then serves with melty Monterey Jack, jalapeños, sour cream, and crunchy tortilla strips.
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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: 470
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
small 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
shredded Monterey Jack cheese
  • 0.25 cup shredded Monterey Jack cheese for serving
jalapeños
  • 0.25 cup jalapeños sliced, for serving
sour cream
  • 0.25 cup sour cream for serving
tortilla chips
  • 0.5 cup tortilla chips for serving

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Place the chicken breasts in the slow cooker in a single layer where possible.
  2. Add the cannellini beans, corn, diced green chiles, chicken broth, diced onion, minced garlic, ranch seasoning mix, ground cumin, chili powder, and garlic powder.
  3. Set the cream cheese cubes on top of the chili so they contact the warm liquid as cooking starts.
Cook until tender
  1. Cook on low for 6–7 hours until the chicken is cooked through and easily pulls apart.
  2. Alternatively, cook on high for 3–4 hours until the chicken is cooked through and easily pulls apart.
Shred and finish creamy
  1. Remove the chicken, shred it with two forks, and return the shredded chicken to the crockpot.
  2. Stir the chili and melt in the cream cheese until fully melted and smooth, with no visible lumps.
  3. Stir the shredded chicken into the chili and combine until evenly distributed throughout.
Serve
  1. Ladle the chili into bowls and top with shredded Monterey Jack cheese.
  2. Add sliced jalapeños and a spoonful of sour cream to each bowl.
  3. Finish with tortilla chips for crunch right before serving.

Notes

For easiest shredding, let the cooked chicken rest in the crockpot for 5 minutes off the heat before shredding. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove or microwave until hot. Freeze up to 2 months for best texture, then thaw overnight in the fridge. If you want it dairy-light, use reduced-fat cream cheese (or a dairy-free cream cheese) to keep the creamy finish.