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 so comforting about a bowl of chili simmered low and slow, especially one that’s creamy, tangy, and a little spicy. This Slow Cooker White Chicken Chili Verde Recipe hits all those notes with minimal fuss, making it an easy, flavorful meal you’ll want on repeat all year round.

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

I adore this Slow Cooker White Chicken Chili Verde Recipe because it’s the perfect cozy meal that’s fresh and bright, yet so easy to throw together. It’s ideal for busy days when you want dinner ready without babysitting the stove.

Hands-Off Cooking: Just toss everything in your slow cooker and come back hours later to a delicious, hearty chili.
Kid-Friendly Heat: The green chiles and jalapeño add gentle warmth without overwhelming spicy heat, perfect if you want adjustable spice.
Rich & Creamy Texture: Cream cheese or sour cream swirled in gives the chili a velvety finish you’ll crave.
Versatile Ingredient List: Easy swaps for beans, chicken cuts, and add-ins make it adaptable to what’s in your fridge or pantry.

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 key role, from tender chicken thighs to the vibrant salsa verde. Here’s a quick rundown of why these ingredients shine together and a few shopping tips for getting the best results.

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 usually choose thighs over breasts because they stay juicy and tender during long cooking times.
Onion and garlic: Aromatics that build a flavorful base without overpowering the chili.
Poblano pepper: Adds a subtle smoky green pepper flavor that’s less spicy than jalapeños.
Jalapeño (optional): Control your heat level here — I usually remove the seeds if I want mild, but leave them in for a little kick.
Ground cumin, coriander, and oregano: These spices create that signature earthy, herbaceous backbone in the chili verde.
Salt and black pepper: Essential seasoning—don’t skip adjusting these at the end for balance!
Great northern or cannellini beans: Creamy, mild white beans that complement the chicken and veggies perfectly.
Low-sodium chicken broth: Keeps the dish moist while allowing control over salt levels.
Salsa verde (tomatillo based): The star ingredient providing tangy brightness and a fresh, zesty flavor.
Diced green chiles: Mild heat and a burst of green chile flavor adding depth.
Corn kernels (optional): Sweetness and texture contrast if you want a bit more bite.
Cream cheese or sour cream/Greek yogurt: Adds creaminess and a touch of richness that makes the chili feel indulgent.
Lime juice and fresh cilantro: Bright finishing touches that lift all the flavors and add 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

One of the things I love about this Slow Cooker White Chicken Chili Verde Recipe is how easy it is to tweak and make your own. Whether you like it a little spicier or want to sneak in extra veggies, there are so many ways to make it your own.

Variation: I sometimes swap chicken thighs for breasts if that's what I have, but remember that thighs stay moister after slow cooking.
Heat Level: Add serrano peppers or keep jalapeño seeds for more heat, or leave them all out for a kid-friendly version.
Extra Vegetables: Stir in fresh spinach at the end for a fresh pop of green and nutrition.
Dairy Alternative: If you prefer dairy-free, coconut cream works as a creamy alternative to sour cream or cream cheese.

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

Step 1: Gather and Prep All Ingredients

Before you start, dice the onion, seed and chop the poblano and jalapeño, and mince the garlic. I usually rinse and drain the beans while I’m prepping. Trust me, having everything chopped and ready makes the assembly phase super quick and smooth.

Step 2: Combine Everything in the Slow Cooker

Toss the chicken thighs, onion, poblano, jalapeño, garlic, spices, beans, chicken broth, salsa verde, diced green chiles, and corn (if using) into the slow cooker. Give it a good stir to distribute everything evenly. The layering here is straightforward, so no need to brown anything first unless you really want to.

Step 3: Cook Low and Slow

Set your slow cooker on low for 6–8 hours or high for 3–4 hours. The key is letting the chicken become super tender so it shreds easily. I usually check at the 3-hour mark on high just to see if it’s ready, but don’t rush this step—it’s worth the extra time!

Step 4: Shred the Chicken and Add Creaminess

Once the chicken is tender, shred it right in the pot using two forks. Then stir in the cream cheese cubes until melted for a velvety texture. If you prefer sour cream or Greek yogurt, remove the slow cooker insert from heat before stirring it in to prevent curdling.

Step 5: Brighten and Garnish

Finish by stirring in the lime juice and fresh cilantro, then adjust salt to taste. Ladle into bowls and top with your favorite garnishes like avocado slices, extra cilantro, tortilla chips, and queso fresco for that extra pop of flavor and texture.

Top Tip

From my experience cooking this chili verde many times, I’ve picked up a few tricks to make it even better and simpler. These tips really helped me avoid common pitfalls and get perfect results every time.

Chicken Choice Matters: Using thighs keeps the chicken tender and juicy, especially after hours in the slow cooker, unlike breasts which can dry out.
Don’t Skip the Lime: Adding lime juice at the end brightens the dish and balances the richness, so don’t forget this simple finishing touch.
Adjust Your Heat: I once added all the jalapeño seeds and nearly overwhelmed the flavor—start with less and add more as needed.
Stir in Cream Cheese Slowly: To avoid lumps, drop in softened cubes and stir gently until fully melted.

How to Serve Slow Cooker White Chicken Chili Verde Recipe

White Chicken Chili Verde - Serving Suggestion

Garnishes

When I serve this chili, I love topping it with creamy avocado slices, a sprinkle of fresh cilantro, and a handful of crushed tortilla chips for a satisfying crunch. A little crumbled queso fresco adds a salty tang that’s so good! Lime wedges on the side are a must for anyone who wants an extra hit of brightness.

Side Dishes

This recipe shines as a hearty main, so I usually pair it with simple sides like warm corn tortillas or a fresh green salad with lime vinaigrette. Sometimes I serve it alongside Mexican street corn or a bowl of cilantro-lime rice to round out the meal.

Creative Ways to Present

For a cozy dinner party, I've layered the chili in small, individual bowls topped with dollops of crema, diced avocado, and a sprig of cilantro. It’s fun to serve with mini baskets of tortilla chips for dipping on the side. I even tried serving it over baked sweet potatoes for a fun twist that turned out delicious!

Make Ahead and Storage

Storing Leftovers

Leftover chili stores beautifully in an airtight container in the fridge for up to 4 days. I usually let it cool completely before refrigerating to keep it fresh longer. When I reheat, I do it gently on the stovetop over low heat with a splash of broth to keep it from drying out.

Freezing

This Slow Cooker White Chicken Chili Verde Recipe freezes very well. I prefer to freeze before adding any dairy—just hold off on mixing in the cream cheese or sour cream until after reheating. Portion it out in freezer-safe containers and it’ll keep up to 3 months.

Reheating

When reheating, use a low heat on the stovetop and add a little broth if it seems thick. If you froze it without dairy, stir in your cream cheese or sour cream after warming to keep that silky texture. Microwave works fine too, just stir regularly for even heating.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! You can swap chicken breasts if you prefer, but keep in mind that thighs tend to stay juicier and more tender during slow cooking. If you use breasts, watch the cooking time closely to avoid drying out.

How spicy is this chili verde?

The spice level is mild to medium, depending on how much jalapeño you use and whether you keep the seeds. You can easily adjust the heat by adding or removing peppers or seeds to fit your preference.

Can I make this recipe in an Instant Pot?

Yes! You can make this chili verde in an Instant Pot by using the sauté function to combine ingredients, then pressure cook for about 15 minutes. Just remember to shred the chicken and add creaminess after cooking, similar to the slow cooker method.

What’s the best way to reheat leftovers?

Reheat leftovers gently on the stovetop over low heat with a splash of chicken broth to prevent drying out. Stir frequently until warmed through, and add the cream cheese or sour cream after reheating, if you didn’t add it before storing.

Final Thoughts

I honestly turn to this Slow Cooker White Chicken Chili Verde Recipe whenever I want something easy, satisfying, and bursting with fresh flavors that still warm you up inside. It’s a recipe that feels special but is totally doable on busy nights. I hope you enjoy making and sharing it as much as I do—it’s one of those dishes that just feels like a hug in a bowl.