Description
This Easy Slow Cooker White Chicken Chili Verde is a comforting and flavorful dish that combines tender chicken thighs with beans, peppers, and a zesty tomatillo salsa verde. Cooked slowly to meld the flavors perfectly, it's a hearty and warming meal perfect for any day.
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
- 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, broth, salsa verde, green chiles, and corn (if using) to the slow cooker. Stir to combine thoroughly.
- Cook the Chili: Cook on High for 4 hours or on Low for 6 to 8 hours until the chicken is very tender and flavors are well blended.
- Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker pot to blend it with the rest of the ingredients.
- Add Creaminess: Stir in cream cheese cubes until fully melted. Alternatively, for a tangier finish, remove the chili from heat and whisk in sour cream or Greek yogurt carefully to avoid curdling.
- Finish with Freshness: Add lime juice and chopped cilantro, then taste and adjust salt and lime juice as needed.
- Serve: Ladle the chili into bowls and top with avocado slices, extra cilantro, crushed tortilla chips, queso fresco, and lime wedges for garnish.
Notes
- Chicken thighs stay juicier than breasts; use thighs if possible for best texture.
- Keep jalapeño seeds for extra heat or substitute with a chopped serrano pepper for more spice.
- Pinto or navy beans are great alternatives to great northern or cannellini beans; keep the same quantities.
- For extra veggies and freshness, stir in baby spinach at the end until wilted.
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 75 mg
