Description
This Easy Slow Cooker White Chicken Chili Verde is a comforting, flavorful dish perfect for a hearty meal. Made with tender shredded chicken, great northern beans, and a tangy salsa verde base, it delivers a balanced blend of spices and creamy texture with minimal effort. It's ideal for busy days when you want a delicious, homemade chili with simple prep and slow cooker convenience.
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) into the slow cooker. Stir everything together until well mixed.
- Cook slow cooker chili: Cover and cook on High for 4 hours or Low for 6 to 8 hours, until the chicken is very tender and easily shreds with a fork.
- Shred chicken: Use two forks to shred the chicken directly in the slow cooker pot, mixing it into the chili.
- Add creaminess and season: Stir in the cream cheese until melted fully. Alternatively, remove the chili from heat and whisk in sour cream or Greek yogurt carefully to avoid curdling. Then add fresh lime juice and chopped cilantro.
- Adjust seasoning and serve: Taste the chili and adjust salt and lime juice as needed. Ladle into bowls and top with avocado slices, extra cilantro, crushed tortilla chips, queso fresco, and lime wedges for garnish.
Notes
- Use chicken thighs for juicier and more flavorful meat compared to breasts.
- Keep jalapeño seeds if you prefer a spicier chili or substitute with serrano pepper for more heat.
- Pinto or navy beans can be used instead of great northern or cannellini beans without altering the recipe ratios.
- For extra nutrition and color, stir in fresh baby spinach at the end of cooking until wilted.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 450 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: 85 mg
