Description
This Easy Slow Cooker White Chicken Chili Verde is a flavorful, hearty, and comforting dish perfect for any day. Made with tender chicken thighs simmered in a zesty salsa verde broth with beans and peppers, it's simple to prepare and packed with delicious Mexican-inspired flavors. The addition of cream cheese or sour cream adds a creamy richness, while fresh lime and cilantro brighten every bite. Serve with avocado, tortilla chips, and queso fresco for a satisfying meal.
Ingredients
Scale
Main 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
Finishing Ingredients
- ½ cup cream cheese softened & cubed or ½ cup sour cream/Greek yogurt
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
For Serving
- Avocado slices
- Extra cilantro
- Lime wedges
- Crushed tortilla chips
- Queso fresco
Instructions
- Combine ingredients: Add chicken, onion, poblano, jalapeño, garlic, cumin, coriander, oregano, salt, pepper, beans, chicken broth, salsa verde, diced green chiles, and corn (if using) to the slow cooker. Stir everything to combine evenly.
- Cook: Cook the mixture for 3–4 hours on High or 6–8 hours on Low until the chicken is very tender and flavors meld together.
- Shred chicken: Using two forks, shred the chicken directly in the slow cooker pot, mixing it into the broth and beans.
- Add creaminess: Stir in softened cream cheese until fully melted to create a creamy texture. Alternatively, remove the chili from heat and gently whisk in sour cream or Greek yogurt to prevent curdling.
- Finish with fresh flavors: Add lime juice and chopped cilantro, then taste and adjust salt or lime juice as needed.
- Serve: Ladle chili into bowls and top with avocado slices, extra cilantro, crushed tortilla chips, and queso fresco for a complete meal.
Notes
- Chicken thighs stay juicier than breasts; use thighs if possible for best flavor and texture.
- Keep jalapeño seeds if you want more heat, or substitute with serrano peppers for extra kick.
- If you don’t have great northern or cannellini beans, pinto or navy beans can be used with the same amounts.
- Add baby spinach at the end of cooking and stir until wilted to boost vegetable content.
- Use low-sodium chicken broth to control the saltiness of the chili.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 80 mg
