Name: Slow Cooker White Chicken Chili Verde Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Mexican-inspired
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 incredibly comforting about a bowl of warm, flavorful chili bubbling away all day. This Slow Cooker White Chicken Chili Verde Recipe hits just the right notes of tangy, spicy, and creamy – making it a hands-off dinner you’ll want to make again and again.

A white bowl filled with creamy white soup is placed on a white plate with a silver spoon beside it on a white marbled surface. The soup has shredded white chicken pieces and whole white beans scattered throughout, with chopped green herbs mixed in. On top, there are golden brown crispy tortilla strips and three bright green slices of avocado fanned out on one side, along with small sprigs of fresh green cilantro. Three lime wedges rest on the white plate in front of the bowl. 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

I’m honestly obsessed with how this chili verde balances freshness from the tomatillos with warming spices and tender shredded chicken. Using a slow cooker means dinner practically makes itself — and the flavors have all day to deepen. Trust me, you’ll savor every spoonful.

Simplicity: Toss the ingredients in and let the slow cooker handle the work – minimal hands-on time but maximum flavor.
Flavor-packed: The salsa verde and fresh lime juice brighten the dish, while the cumin and oregano ground it in comforting warmth.
Customizable Heat: Easy to adjust the spice level by playing with the jalapeño seeds or swapping in milder or hotter peppers.
Creamy Finish: Cream cheese or sour cream stirred in at the end delivers that perfect velvety touch to balance the tang and spice.

A white ceramic bowl filled with thick, creamy pale green soup with small chunks and sprinkled fresh green cilantro on top, a ladle is pouring more soup into the bowl from above, held by a woman's hand visible in the top right; around the bowl, a white marbled surface holds small white plates with lime wedges, an avocado half, green cilantro leaves, and yellow tortilla chips, all softly focused in the background; warm natural light highlights the textures of the soup and surrounding ingredients, 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 vital role, creating layers of flavor that marry beautifully after hours of slow cooking. Here’s why I love each of these staples — plus some handy shopping tips.

Flat lay of boneless skinless chicken thighs with pinkish flesh and smooth skin, a medium white onion diced into small cubes in a simple white ceramic bowl, a bright green poblano pepper chopped into pieces, a small green jalapeño pepper chopped, four whole garlic cloves with smooth white skins, a small white ceramic bowl with ground cumin powder, another small bowl with ground coriander powder, a small bowl with dried oregano leaves, a small bowl of fine salt crystals, a small bowl with whole black peppercorns, two small white ceramic bowls filled with drained and rinsed white cannellini beans, a small bowl of golden yellow corn kernels, a simple white ceramic bowl with bright green salsa verde, a small white bowl with diced green chiles, a small white bowl with soft cubed cream cheese, a whole lime cut in half showing vibrant green flesh, a small pile of chopped fresh bright green cilantro leaves placed directly, 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 juiciness and tenderness; they shred beautifully without drying out like breasts can.
Onion: Adds a mild sweetness and depth as it softens during cooking.
Poblano pepper: Provides smoky warmth without overpowering heat, perfect for chili verde.
Jalapeño: Optional but great for a fresh kick; seed it if you want milder heat.
Garlic: A must for aromatic savory flavor that balances the brightness.
Ground cumin, coriander, and oregano: These spices give the chili its characteristic earthy and herbal backbone.
Great northern or cannellini beans: Creamy beans that soak up all the delicious juices.
Low-sodium chicken broth: Keeps the liquid flavorful but not too salty, important for slow cooker dishes.
Salsa verde: The star ingredient, bringing tangy tomatillo punch and vibrant green color.
Diced green chiles: Adds subtle heat and texture without overwhelming the dish.
Corn kernels (optional): I like adding corn for sweetness and fun pop in every bite.
Cream cheese or sour cream/Greek yogurt: Mixed in at the end for that luscious creamy finish you’ll crave.
Lime juice: Just before serving, this brightens the whole chili with fresh acidity.
Fresh cilantro: Adds herbaceous brightness and a signature touch.

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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

This Slow Cooker White Chicken Chili Verde Recipe is so friendly to tweaks—you can adjust it to suit spice lovers, veg-heads, or those seeking a lighter meal. I always encourage my friends to make it their own.

Variation: Sometimes I swap chicken thighs for breasts when I want a leaner option, but just watch the timing so it doesn’t dry out.
Heat Boost: If you like it spicier, leave the jalapeño seeds in or add a chopped serrano pepper – it wakes everything up beautifully.
Veggie Upgrade: Stir in baby spinach at the end for an easy extra dose of greens that wilt perfectly in the heat of the chili.
Bean Swap: Pinto or navy beans work great here if you don’t have cannellini on hand – keep the amounts the same for balance.

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

Step 1: Gather and Prep Your Ingredients

Start by grabbing all your ingredients and prepping what you can — dice the onion, seed and chop your poblanos and jalapeños, mince the garlic. This part always feels satisfying because it means dinner is imminent. It’s also a good time to give your beans a rinse to reduce any canned saltiness.

Step 2: Layer Everything in the Slow Cooker

Place the chicken thighs at the bottom of the slow cooker and add all the chopped veggies, beans, spices, broth, salsa verde, and green chiles on top. Give everything a gentle stir so the spices and salsa verde start mixing through but try not to dislodge the chicken too much to retain moisture.

Step 3: Cook Low and Slow

Set your slow cooker on low for 6 to 8 hours, or if you’re short on time, high for 3 to 4 hours. The key is cooking until that chicken is falling-apart tender. This long cook time really lets the flavors marry and the chicken soak up the chili verde goodness.

Step 4: Shred and Finish

Using two forks, shred the chicken right in the pot—this is so easy and keeps all those flavorful juices. Then stir in the cream cheese until melted for a creamy finish. If you prefer sour cream or Greek yogurt, remove the pot from heat first to avoid curdling, then whisk it in along with lime juice and fresh cilantro.

Step 5: Taste and Adjust

Give it a taste and tweak seasoning with more salt or lime juice as needed—that bright acid from lime really brings everything to life. Then it’s ready for serving with all your favorite garnishes.

Top Tip

I’ve made this Slow Cooker White Chicken Chili Verde Recipe countless times, and a few things really help it shine. These quick tips will save you from common pitfalls and take your chili to the next level.

Use Chicken Thighs: They stay juicy through the long cooking and shred beautifully—breasts tend to dry out.
Don’t Skip Rinsing Beans: It washes away excess sodium and keeps the flavors balanced.
Slow Cooker Timing: Cooking low and slow is best for tenderness and flavor melding—avoid the rush with high heat unless pressed for time.
Add Dairy Off Heat: To keep sour cream or yogurt from curdling, stir it in after removing from heat for a silky finish.

How to Serve Slow Cooker White Chicken Chili Verde Recipe

white chicken chili verde - Serving Suggestion

Garnishes

I love topping this chili with creamy avocado slices and extra cilantro to freshen every bite. A squeeze of lime on top adds even more brightness. For texture, crushed tortilla chips provide a satisfying crunch, and queso fresco gives a mild salty contrast that pairs perfectly.

Side Dishes

Serve this chili with warm corn tortillas or your favorite crusty bread to sop up every bit of richness. A simple mixed green salad or Mexican street corn makes for a delightful side if you want a full meal experience.

Creative Ways to Present

For gatherings, I like to serve this chili in small cups or mason jars with mini spoons for easy, casual eating. It’s perfect for game day or potlucks. You can also offer a toppings bar with chopped onions, jalapeños, shredded cheese, and sour cream so everyone customizes their own bowl.

Make Ahead and Storage

Storing Leftovers

I love that this chili reheats beautifully. Transfer leftovers to airtight containers and store in the fridge for up to 4 days. Flavors actually marry more overnight, making for even tastier lunches or second dinners.

Freezing

This chili freezes really well, too! Just let it cool completely, then portion it into freezer-safe containers or bags. It keeps for 3 months. When defrosting, thaw overnight in the fridge for best texture before reheating gently on the stove or microwave.

Reheating

I reheat slow cooker chili verde gently on the stovetop over low heat to avoid curdling the dairy. If it’s too thick, a splash of chicken broth or water helps loosen it up. Add extra chopped cilantro or a squeeze of lime after warming before serving.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts if you prefer leaner meat. Just be careful not to overcook them as they can dry out in the slow cooker. Cooking on low for 6 hours works best for breasts.

How spicy is this chili verde?

This chili has a mild to medium heat level depending on whether you include the jalapeño seeds or add extra peppers. You can easily adjust the spice by removing seeds for milder flavor or adding serrano or more jalapeños for extra kick.

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

Yes! You can convert this recipe to an Instant Pot by using the sauté function first to soften the onions and peppers, then adding all ingredients and pressure cooking on high for about 15 minutes, followed by a natural release. Add cream cheese or sour cream after pressure cooking.

What can I serve with Slow Cooker White Chicken Chili Verde?

This chili pairs wonderfully with warm corn tortillas, crusty bread, or tortilla chips. For sides, Mexican rice, street corn, or a fresh green salad complement it well. Don’t forget avocado slices and fresh lime wedges on the side for extra brightness!

Final Thoughts

This Slow Cooker White Chicken Chili Verde Recipe quickly became one of my go-to meals because it’s pure comfort in a bowl with minimal fuss. Whether you’re feeding a crowd or just craving something cozy after a busy day, give it a try—I’m confident you’ll love how easy, flavorful, and satisfying it is. Don’t forget the avocado and tortilla chips on top; that’s the cherry on this chili verde crown!