Cream Cheese Chicken Chili

5 from 1 vote

Crockpot Cream Cheese Chicken Chili is an easy, hearty crock pot chili recipe loaded with tender chicken, white beans, black beans, corn, hominy, salsa verde, and cream cheese.

Prep Time10

Cook Time7

Total Time7 10

Course: Main Course

Cuisine: American

Servings:

Calories: 169kcal

Author: Cara Lanz

Ingredients

3 large boneless skinless chicken breasts
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
1 medium onion, chopped
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 can white beans, rinsed and drained
1 can hominy, drained
1 ½ cups corn fresh, frozen & thawed, or I can of corn (drained)
16 ounces salsa verde
½ cup chicken broth Use more if you like "soupier" chili
8 ounces cream cheese, cubed

Instructions

Spray the insert of your slow cooker with nonstick cooking spray.
Place chicken breasts in the bottom of the crock pot. Sprinkle the chili powder, cumin, and salt over the chicken.
Add the onion, garlic, drained and rinsed beans, hominy, and corn.
Pour in the salsa verde and chicken broth. Stir to combine.
Cook on low heat for 6-8 hours or high heat for 3-4 hours.
Use tongs or two forks to gently pull the chicken breasts apart into chunks.
Add the cream cheese cubes and stir.
Warm for an additional 30 minutes or until the cream cheese is completely melted. Stir cream cheese into the chili mixture.

Notes

This chili is hearty and thick. If you like "soupier" chili, add more chicken broth.

When you break apart the chicken, take a taste to see if it needs more seasonings.

Rinse and drain the beans and hominy before adding them to the rest of the ingredients. If you're using canned corn, it should also be drained.

Nutrition