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Slow Cooker Chicken Chili Verde
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5 from 1 vote

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!
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Entree
Cuisine: Mexican
Servings: 8
Calories: 375kcal
Author: Fox Valley Foodie

Ingredients

  • 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 tablespoon cumin
  • 6 oz cream cheese (room temperature)
  • 2 tablespoon milk
  • Salt and pepper to taste
  • 2 limes

Instructions

  • 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.

Notes

IF YOU LIKED THIS RECIPE you will love my Slow Cooker Mexican Posole Soup too!

Nutrition

Calories: 375kcal