Add all the ingredients except the cream cheese and cilantro to a Crockpot. Roughly toss to combine.
Cover and cook on low for 5 to 6 hours or high for 3 to 4 hours.
When done, remove chicken and set on a plate. Use an immersion blender to puree about a ⅓ portion of the chili to thicken it, leaving some of the beans whole.
If you don't have an immersion blender, you can also transfer a few ladlefuls of the chili to a food processor or blender and pulse a few times, then stir the mixture back into the chili.
Shred the chicken with two forks and add back to the Crockpot to toss with the white bean mixture. Finally, stir in the cream cheese and cilantro.
Serve up and top with sour cream, shredded cheese, tortilla strips (highly recommended!) + anything else that sounds good and enjoy!
