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Add the chicken, onion, white beans, green chilis, salsa verde, chicken stock, garlic powder, cumin, and salt to a 6-quart slow cooker.
Cover and cook on high for 4-5 hours or low for 6-8 hours.
Uncover, remove the chicken, and shred with two forks or dice into chunks.
Using an immersion blender, blend the bean mixture for 5-10 seconds. Alternatively, carefully, remove ½ to 1 cup of the bean mixture to a blender. Cover, blend on high, then add back to the chili, stirring to combine.
Ladle a few tablespoons of the bean mixture into a medium bowl. Add the cream cheese and stir until well incorporated.
Add the chicken back to the slow cooker, along with the bean-puree-cream-cheese mixture, stirring to combine. Taste and add additional salt or salsa if desired. Serve with any toppings you like.