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Crockpot White Chicken Chili with Cream Cheese

Crockpot white chicken chili with cream cheese: slow-cooked chicken and creamy ranch-seasoned cannellini beans until the chili is thick and smooth. Finished by stirring in cubed cream cheese for a velvety texture, then topped with Monterey Jack, jalapeños, sour cream, and tortilla chips.
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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
  

Chicken and 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 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
Serving toppings
  • 0.75 cup shredded Monterey Jack
  • 0.25 cup jalapeños
  • 0.5 cup sour cream
  • 1 cup tortilla chips

Equipment

  • 1 Dutch oven

Method
 

Slow-cook the chili
  1. Add the boneless skinless chicken breasts to the slow cooker.
  2. Add the white cannellini beans, corn, diced green chiles, chicken broth, diced onion, and minced garlic to the slow cooker.
  3. Sprinkle in the ranch seasoning mix, ground cumin, chili powder, and garlic powder.
  4. Place the cream cheese cubes on top of the chili ingredients.
  5. Cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is cooked through; keep the lid closed to maintain steady heat and texture.
Shred, melt, and combine
  1. Remove the chicken breasts and shred with two forks.
  2. Stir the cream cheese into the chili until fully melted and smooth, scraping down any unmelted spots from the edges.
  3. Return the shredded chicken to the chili and stir everything together to combine; simmering is not required once the chicken is already cooked.
Serve
  1. Serve the white chicken chili topped with shredded Monterey Jack, jalapeños, sour cream, and tortilla chips.

Notes

For the smoothest texture, place the cream cheese on top so it melts evenly during cooking, then stir until there are no lumps. Store covered in the refrigerator up to 4 days; reheat gently on the stove or microwave until hot. Freezing is not recommended because dairy can slightly change texture, but you can freeze the chili base (without cream cheese and toppings) and then thaw, reheat, and stir in fresh cream cheese before serving. For a lower-fat option, use reduced-fat cream cheese and reduced-fat sour cream if desired.