Creamy Slow Cooker Chicken Chili Verde
This Creamy Slow Cooker Chicken Chili Verde is bursting with the bold flavors of the Southwest and perfect for feeding any crowd!
- 1.5 lbs chicken
- 32 oz chicken broth
- 24 oz Pace® Salsa Verde
- 15 oz x2 great northern beans with liquid
- 1 ½ cups frozen corn
- 1 tbsp cumin
- 6 oz cream cheese (room temperature)
- 2 tbsp milk
- Salt and pepper to taste
- 2 limes
Add chicken, chicken broth, salsa, beans, corn, and cumin to a slow cooker and heat on high for 4 hours, or until chicken is easily shredded.
5-10 minutes before serving add milk and cream cheese to a dish and stir together to blend. Slowly temper the cream cheese by adding hot chili liquid a few spoonfuls at a time while mixing until mixture is warm and can be added to the slow cooker. (tempering prevents the cream cheese from curdling in the hot liquid)
Taste for salt and pepper and adjust as needed.
Serve in bowls along with a squirt of juice from a lime wedge.