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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese cooks slowly for tender chicken and a creamy, smooth texture. Packed with cannellini beans, corn, green chiles, and ranch seasoning for a Tex-Mex style bowl that's easy to assemble in a slow cooker.
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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: 650
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
  • 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)
  • 0.5 cup Shredded Monterey Jack for serving
  • 0.25 jalapeños sliced, for serving
  • 0.25 cup sour cream for serving
  • 0.25 cup tortilla chips for serving

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chili
  1. Add the chicken breasts to the slow cooker.
  2. Add the white cannellini beans, corn, diced green chiles, chicken broth, onion, and garlic.
  3. Stir in the ranch seasoning mix, ground cumin, chili powder, and garlic powder.
  4. Place the cream cheese cubes on top of the mixture.
  5. Cook on low for 6–7 hours until the chicken is cooked through, or on high for 3–4 hours; the surface should be actively bubbling at the edges.
Shred and finish
  1. Remove the chicken and shred it with two forks while the chili remains in the slow cooker.
  2. Stir the cream cheese into the chili until fully melted and smooth, then scrape down any unmelted bits along the sides.
  3. Return the shredded chicken to the slow cooker and stir everything together to combine, until evenly distributed.
Serve
  1. Serve topped with shredded Monterey Jack, sliced jalapeños, sour cream, and tortilla chips.

Notes

For the smoothest chili, cube the cream cheese and place it directly on top so it melts evenly during the cook. Store leftovers in the fridge for up to 4 days; reheat gently on the stove or microwave until hot. Freeze in a sealed container for up to 2 months, then thaw overnight in the refrigerator. For a lighter version, use reduced-fat cream cheese and reduced-fat sour cream while keeping the ranch seasoning mix.