Name: Slow Cooker White Chicken Chili Verde Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican
Ingredients: 1½ lbs boneless skinless chicken thighs (or breasts); 1 medium onion diced; 1 poblano pepper seeded & chopped; 1 jalapeño seeded & chopped (optional for heat); 4 cloves garlic minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp dried oregano Mexican if possible; 1 tsp fine salt plus more to taste; ½ tsp black pepper; 2 cans 15 oz each great northern or cannellini beans, drained & rinsed; 1 cup low-sodium chicken broth; 1½ cups jarred salsa verde tomatillo; 1 can 4 oz diced green chiles; 1 cup corn kernels optional; ½ cup cream cheese softened & cubed or ½ cup sour cream/Greek yogurt; Juice of 1 lime; ¼ cup chopped fresh cilantro; Avocado slices; Extra cilantro; Lime wedges; Crushed tortilla chips; Queso fresco

There’s something wonderfully cozy about a bowl of Slow Cooker White Chicken Chili Verde Recipe simmering away all day—it’s tangy, creamy, and perfectly spiced without being too heavy. This recipe has become a favorite in my household for its effortless prep and that irresistibly fresh tomatillo flavor that keeps everyone coming back for seconds.

A white bowl filled with a creamy white soup containing shredded white chicken pieces and white beans, topped with a small pile of crispy golden tortilla strips, bright green avocado slices arranged on one side, and small green cilantro leaves scattered on top, all sitting on a white plate that holds three lime wedges and a silver spoon. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker White Chicken Chili Verde Recipe
Top Tip
How to Serve Slow Cooker White Chicken Chili Verde Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker White Chicken Chili Verde Recipe

Why You'll Love This Recipe

This Slow Cooker White Chicken Chili Verde Recipe hits the spot because it combines rich, tender chicken with the vibrant brightness of salsa verde in a way that feels both comforting and fresh. Let me tell you why I’m so excited about it and why I think you’ll want to make it soon.

Hands-off Cooking: You toss everything in the slow cooker in minutes and come back to a deeply flavorful stew—perfect for busy days.
Built-in Creaminess: The cream cheese (or sour cream) stirred in at the end gives it a silky richness without weighing it down.
Vibrant Verde Flavor: The salsa verde and tomatillos bring a fresh, tangy zing that sets this chili apart from the usual.
Easy to Customize: You can tweak the heat, swap beans, or add veggies to make it just right for your family or guests.

A deep white bowl filled with creamy, light yellow-green soup with visible chunks of vegetables and herbs, topped with fresh green cilantro leaves and small pieces of nuts or seeds. A long metal ladle held by a woman's hand is pouring the thick soup into the bowl, adding a smooth layer over the chunky mix. Around the bowl on a soft gray cloth-covered white marbled surface, there are small plates holding lime wedges, fresh green cilantro, half an avocado, and triangular yellow tortilla chips arranged neatly. Soft natural light comes from a window in the background, giving the scene a cozy feel. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Slow Cooker White Chicken Chili Verde Recipe plays a role in balancing flavor, texture, and ease of cooking. From the tender chicken thighs to the bright and zesty salsa verde, each component brings something special to the table.

Flat lay of boneless skinless chicken thighs, a medium diced onion, one chopped seeded poblano pepper, one chopped seeded jalapeño pepper, four whole garlic cloves, small white bowls with ground cumin, ground coriander, dried oregano, fine salt, black pepper, two piles of drained rinsed white beans, a small white bowl of low-sodium chicken broth, a small white bowl of tomatillo salsa verde, a small white bowl of diced green chiles, a small pile of fresh corn kernels, cubed cream cheese, one halved lime, and a small pile of chopped fresh cilantro placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I prefer thighs for their juicy richness and forgiving texture after hours in the slow cooker.
Onion: Adds sweetness and depth as it slowly cooks down.
Poblano pepper: Mild heat and a smoky hint that pairs beautifully with verde flavors.
Jalapeño: Optional but perfect if you want to dial up the heat a bit.
Garlic: It’s the secret aromatic that layers in robust flavor.
Ground cumin and coriander: Earthy warmth that anchors the dish.
Dried oregano (Mexican if possible): Adds herbal notes native to classic chili verde recipes.
Salt & black pepper: Essential to balance and bring out every flavor.
Great Northern or cannellini beans: Creamy beans that create a hearty base.
Low-sodium chicken broth: Keeps control over salt and adds savoriness without overpowering.
Salsa verde (jarred): The star ingredient—tomatillos blend tartness with a slight sweetness.
Diced green chiles: Adds texture and subtle heat.
Corn kernels (optional): Sweet bursts that contrast the chili’s tang.
Cream cheese, sour cream, or Greek yogurt: Stirred in at the end to add creaminess and mellow the spices.
Lime juice and fresh cilantro: These bright finishers elevate the overall flavor with freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always enjoy experimenting with this Slow Cooker White Chicken Chili Verde Recipe — it’s surprisingly easy to tweak it for your mood or what’s in your pantry. Let me share a couple of my favorite ways to customize it so you can make it feel like your very own.

Variation: Once, I swapped out the great northern beans for navy beans and added a handful of fresh baby spinach right at the end—it gave the chili an even heartier feel and a pop of color I loved.
Heat Control: If you like it spicy, keep the jalapeño seeds in or toss in a chopped serrano pepper. For milder tastes, leave the jalapeño out altogether or deseed it as I usually do.
Dairy-Free Swap: You can replace cream cheese with a dairy-free alternative or coconut yogurt for a similar creaminess without dairy.
Protein Swap: Chicken breasts work fine, but make sure to check tenderness earlier so they don’t dry out.

Step-by-Step: How I Make Slow Cooker White Chicken Chili Verde Recipe

Step 1: Gather and Prep Your Ingredients

I like to have everything diced, minced, and measured before starting. This recipe comes together quickly once you add everything to the slow cooker, and prepping ahead saves any last-minute scrambling. Make sure to seed your poblano and jalapeño peppers—unless you want some extra fire—and mince those garlic cloves finely for the best flavor release.

Step 2: Combine Everything in the Slow Cooker

Pop the chicken, onion, poblano, jalapeño (if using), garlic, spices, beans, chicken broth, salsa verde, diced green chiles, and corn into the slow cooker. Give it a good stir to mix the layers and distribute spices. Don’t worry if it looks like a lot—you’re building flavors that will meld beautifully as it cooks.

Step 3: Let It Cook Low and Slow

Set your slow cooker on low for 6 to 8 hours or on high for 3 to 4 hours. The key is to let the chicken get fork-tender and the flavors mingle deeply. I usually do this on low overnight when I want a ready-made dinner after work.

Step 4: Shred and Stir in Creaminess

Once the chicken’s tender, shred it right in the pot using two forks—less mess and it absorbs the chili flavors better this way. Then stir in the cream cheese cubes until melted and silky. If you prefer sour cream or Greek yogurt, remove the pot from the heat first to keep it from curdling, then stir it in gently.

Step 5: Brighten and Finish with Lime and Cilantro

Add the fresh lime juice and chopped cilantro last to keep their brightness intact. Taste and adjust salt or lime juice if needed—the little tweaks here make all the difference.

Step 6: Serve and Enjoy

Ladle the chili into warm bowls, and top with your favorite garnishes. Prepare to savor the comforting warmth and vibrant flavors you just made with ease.

Top Tip

Over the years, I've learned a few handy tips that really boost the results of this Slow Cooker White Chicken Chili Verde Recipe, especially if it’s one you want to serve for company or meal prep.

Perfect Chicken: Using thighs instead of breasts keeps the chicken juicy and tender even after hours of slow cooking—trust me, it's worth it.
Don’t Skip Shredding in the Pot: Shredding chicken right inside the slow cooker means the meat absorbs more chili flavor and keeps everything wonderfully integrated.
Add Dairy Last: If you’re using sour cream or Greek yogurt, take the pot off the heat before stirring it in to avoid curdling; cream cheese won’t have this issue.
Adjust Lime Juice at the End: The acidity from lime freshens the chili beautifully—start with half the juice, then add more after tasting for perfect brightness.

How to Serve Slow Cooker White Chicken Chili Verde Recipe

White Chicken Chili Verde - Serving Suggestion

Garnishes

I love topping my chili with creamy avocado slices, a sprinkle of fresh cilantro, a few crushed tortilla chips for crunch, and a crumble of queso fresco for a salty finish. These garnishes add texture and elevate each bite—they’re what make the dish feel extra special without extra effort.

Side Dishes

My go-to sides are simple: warm corn tortillas or a crusty, crusty bread for dipping. Sometimes, I serve it alongside a fresh green salad or Mexican-style rice to round out the meal perfectly.

Creative Ways to Present

For a cozy dinner party, I’ve served this chili in individual mini Dutch ovens or even hollowed-out bread bowls. It’s a fun twist that makes everyone feel like they’re enjoying something truly special. Plus, it looks gorgeous on the table!

Make Ahead and Storage

Storing Leftovers

After enjoying the first meal, I like to cool leftover chili to room temperature before popping it into an airtight container. It keeps beautifully in the fridge for up to 4 days, and the flavors often deepen overnight.

Freezing

I’ve frozen this chili a couple of times with great results—just leave out the dairy when freezing. After thawing, stir in fresh cream cheese or sour cream before serving to keep it creamy and fresh.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally to keep the creaminess smooth. I avoid microwaving because slow warming prevents curdling and preserves the chili’s texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Slow Cooker White Chicken Chili Verde Recipe?

Yes, you can use chicken breasts, but be careful to check for tenderness earlier to prevent them from drying out. Thighs are more forgiving and stay juicier during slow cooking.

What kind of salsa verde works best?

A good-quality jarred salsa verde made from tomatillos is perfect for this recipe. It provides a bright, tangy flavor that’s essential for authentic chili verde without the fuss of making your own.

Can I make this recipe in an Instant Pot instead of a slow cooker?

Absolutely! Use the sauté function to soften the veggies first, then pressure cook on high for about 15 minutes. Remember to allow natural pressure release to keep the chicken tender.

How do I keep the sour cream or Greek yogurt from curdling?

Remove the chili from heat before stirring in sour cream or Greek yogurt. Adding dairy to hot food can cause curdling, so this extra step keeps the texture creamy and smooth.

Final Thoughts

This Slow Cooker White Chicken Chili Verde Recipe is one of those reliable, feel-good dishes that I come back to again and again. Whether it’s a busy weeknight dinner or when I want to impress with minimal effort, it never lets me down. Give it a try—you’ll soon see why it’s become a staple in my kitchen, and I bet it will be in yours too.