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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese—slow-cooked until the chicken is tender, then shredded and simmered with melted cream cheese for a creamy, smooth texture. Finished with Monterey Jack, jalapeño, sour cream, and crunchy tortilla chips for a classic 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
  

Crockpot white chicken chili 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 cloves 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
  • 0.5 Shredded Monterey Jack
  • 0.5 jalapeños, sliced
  • 0.5 sour cream
  • 0.5 tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Load the slow cooker
  1. Place chicken breasts in the slow cooker. Layer in white beans, corn, diced green chiles, chicken broth, diced onion, and minced garlic.
  2. Add ranch seasoning mix, ground cumin, chili powder, and garlic powder to the slow cooker. Stir lightly so the seasonings are evenly distributed.
  3. Place cream cheese cubes on top of the chili. Keep the cubes exposed as much as possible so they melt into the mixture.
Cook and finish
  1. Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through. The chili should be bubbling at the edges and the chicken should shred easily.
  2. Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
  3. Stir the cream cheese into the chili until fully melted and smooth. The texture should look creamy with no visible cream cheese chunks.
  4. Stir everything together to combine. Taste and adjust thickness with a splash of broth if needed.
Serve
  1. Serve the chili hot and top with shredded Monterey Jack, sliced jalapeños, sour cream, and tortilla chips. Add the toppings right before eating for the best crunch.

Notes

For the creamiest chili, keep the lid on during the full cook time so the cream cheese can fully melt; only stir once the chicken is returned. Refrigerate leftovers up to 4 days; freeze up to 2 months (for best texture, reheat gently and stir well). For a dairy-light option, swap cream cheese for a plant-based cream cheese that melts well, and use dairy-free sour cream if desired.