Begin by preparing all the ingredients for your Crockpot White Chicken Chili. Cube the boneless, skinless chicken breasts into bite-sized pieces for even cooking.

In a large Crockpot, layer the ingredients starting with the cubed chicken at the bottom. Next, add the rinsed white beans, followed by the corn and diced green chilies. Top with the chopped onion and minced garlic.

Pour the low-sodium chicken broth over the layered ingredients, ensuring all are sufficiently submerged.

Sprinkle the ground cumin evenly over the top layer of ingredients for that signature chili flavor. Stir gently to combine everything.

Cover the Crockpot and set it to cook on high for 4 hours or on low for 6 hours.

About 30 minutes before serving, add the softened cream cheese into the pot and stir gently to incorporate.

Once the chili is ready, ladle it into bowls and prepare your favorite toppings.