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Creamy Crockpot White Chicken Chili with Hominy

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A comforting, creamy white chicken chili made in a slow cooker with hominy, cannellini beans, and cream cheese. This easy dinner is perfect for busy weeknights and meal prep.

Ingredients

Scale
  • Boneless, skinless chicken breasts
  • 1 can hominy, drained
  • 1 can cannellini beans, rinsed
  • 1 can diced green chiles, no salt added
  • 1 block full-fat cream cheese, room temperature
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 4 cups low-sodium chicken broth
  • Juice of 1 lime
  • Fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Finely dice the onion and mince the garlic.
  2. Place the diced onion, minced garlic, cumin, chili powder, oregano, and paprika into the bottom of the slow cooker.
  3. Place the chicken breasts on top of the spices.
  4. Pour in the chicken broth, rinsed cannellini beans, drained hominy, and diced green chiles.
  5. Cover and cook on low for 6-7 hours until the chicken is tender.
  6. Remove the chicken from the pot and shred it using two forks.
  7. Stir in the cream cheese until fully melted and incorporated into the broth.
  8. Stir in the lime juice and fresh cilantro.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve hot with favorite toppings.

Notes

If the chili is too thick, add a splash more broth. If it’s too thin, let it cook on high for the last 30 minutes to reduce. For a dairy-free option, use coconut cream instead of cream cheese. This recipe is naturally gluten-free, but check labels on broth and spices.

Nutrition

Keywords: white chicken chili, crockpot recipes, slow cooker dinner, hominy chili, creamy chili, easy weeknight dinner, meal prep

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