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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese is an easy Tex-Mex soup with tender shredded chicken, creamy beans, and a smooth melted-cheese finish. Slow-cook until the chicken is cooked through, then shred and stir to make the chili thick and comforting.
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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: 545
Ingredients Equipment Method Notes

Ingredients
  

Crockpot white chicken chili
  • 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 clove 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 (optional)
  • 0.25 cup shredded Monterey Jack for serving
  • 0.25 jalapeños sliced, for serving
  • 0.25 cup sour cream for serving
  • 1 tortilla chips for serving

Equipment

  • 1 Dutch oven

Method
 

Assemble in the slow cooker
  1. Place the chicken breasts in the slow cooker.
  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. Set the cream cheese cubes on top of the ingredients.
Slow-cook the chili
  1. Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through, keeping the lid closed so the mixture stays at temperature.
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.
  3. Return the shredded chicken to the chili and stir to combine.
Serve
  1. Serve topped with shredded Monterey Jack, sliced jalapeños, sour cream, and tortilla chips.

Notes

Pro tip: shred the chicken while it’s hot so it pulls into smaller pieces that blend into the creamy chili. Refrigerate in a sealed container up to 4 days; reheat gently on the stove or in the microwave. Freezing is yes—freeze up to 3 months and thaw overnight in the fridge, then rewarm until hot. For a dairy light option, use reduced-fat cream cheese (texture stays creamy though it may be slightly less rich).