Name: Slow Cooker White Chicken Chili Verde Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 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

Nothing beats coming home to a bowl of comforting, zesty chili that’s effortless to make and packed with flavor. This Slow Cooker White Chicken Chili Verde Recipe hits all those marks, making it a favorite for cozy weeknights or casual gatherings where everyone wants something delicious but fuss-free.

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

This Slow Cooker White Chicken Chili Verde Recipe quickly rose to the top of my comfort food list because it’s so simple yet bursting with bright, savory layers. It’s like getting all the satisfaction of a made-from-scratch chili with minimal hands-on time—an absolute game-changer.

Hands-Off Cooking: Toss everything in the slow cooker and come back to a mouthwatering meal—no standing over the stove for hours.
Fresh and Tangy Flavor: The salsa verde and fresh lime give this chili a vibrant zing that balances the creamy textures beautifully.
Comfort Food with a Twist: It’s cozy like chili, but the green chilies and herbs add a refreshing twist that keeps it exciting.
Flexible Ingredients: You can easily adjust the heat, swap beans, or add veggies to match your pantry and preferences.

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

Each ingredient in this Slow Cooker White Chicken Chili Verde Recipe plays a crucial role—from the hearty beans to the tangy salsa—resulting in a harmonious blend of textures and flavors that make this chili both fulfilling and lively.

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: Juicier and more flavorful than breasts, they hold up well in slow cooking without drying out.
Onion: Adds sweetness and depth, softening beautifully in the slow cooker.
Poblano Pepper: Milder heat with a smoky, grassy note that’s perfect here.
Jalapeño: Optional, but it adds a bright kick; remove seeds for less heat.
Garlic: Essential aromatic that infuses everything with savory warmth.
Ground Cumin & Coriander: Classic chili spices that spice up the base without overpowering.
Dried Oregano (preferably Mexican): Adds herbal earthiness critical for authentic flavor.
Salt & Black Pepper: To bring all the flavors together and enhance taste.
Great Northern or Cannellini Beans: Creamy texture that complements the chicken and peppers.
Chicken Broth: Keeps everything moist and adds savory background notes.
Salsa Verde (Jarred Tomatillo): The star of the verde flavor—tangy and bright, adding a unique twist.
Diced Green Chiles: More depth and a mild smoky heat to elevate the chili.
Corn Kernels (Optional): A touch of sweetness and texture contrast.
Cream Cheese (or Sour Cream/Greek Yogurt): Adds luscious creaminess, smoothing out the spices perfectly.
Lime Juice: A squeeze at the end brightens the entire dish.
Fresh Cilantro: Herbaceous freshness that ties all the flavors together.

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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

I love how adaptable this Slow Cooker White Chicken Chili Verde Recipe is. Whether I’m dialing up the spice for game day or adding extra greens for a boost of nutrition, it’s fun to make the recipe your own—you’ll find your own favorites as you go.

Variation: I sometimes swap the chicken thighs for breasts if that’s what’s on hand, but I’ll add extra cream cheese to keep it just as creamy.
Mild Version: Leave out the jalapeño or remove the seeds to keep the heat gentle.
Veggie Boost: Stir in a handful of baby spinach or kale at the end until wilted—it adds great color and nutrients without changing the flavor much.
Bean Swap: Pinto or navy beans work well and offer interesting texture differences—stick to the same quantity.

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

Step 1: Load the Slow Cooker with Flavor

Start by dumping the chicken thighs, diced onion, poblano, jalapeño (if using), minced garlic, and all the spices right into your slow cooker. Then add your drained beans, chicken broth, salsa verde, diced green chiles, and corn if you want. Give everything a good stir to mix those flavors before setting the cooker.

Step 2: Let It Slowly Work Its Magic

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be fork-tender, practically falling apart. This slow process lets the flavors marry and the chicken soak up that spicy, tangy verde goodness.

Step 3: Shred and Creamify

Once the chicken is perfectly tender, shred it right in the slow cooker with two forks. This is when the chili becomes truly luscious—stir in the softened cream cheese until it melts smoothly throughout. If you prefer sour cream or Greek yogurt, stir it in off the heat to avoid curdling. Finish with fresh lime juice and chopped cilantro for that popping, fresh contrast.

Step 4: Taste and Adjust

Give your chili a taste and add more salt or lime juice if needed—it should sing with a balance of spice, tang, and creaminess. Then it’s ready to serve!

Top Tip

Over the years of making this Slow Cooker White Chicken Chili Verde Recipe, I’ve learned a few little tricks that make all the difference. These tips help avoid common pitfalls and bring out the best flavor and texture every time.

Use Chicken Thighs: They stay juicy and tender after hours, unlike breasts which can dry out if overcooked.
Don’t Skip the Lime: The fresh juice at the end brightens all the rich ingredients and prevents the dish from tasting flat.
Add Creamy Ingredients Last: Cream cheese melts best stirred in warm, while sour cream or Greek yogurt should be added off heat to keep it smooth and prevent curdling.
Adjust Heat Early: If you’re unsure about spice levels, add jalapeño seeds gradually or swap for a milder pepper, tasting as you go.

How to Serve Slow Cooker White Chicken Chili Verde Recipe

White Chicken Chili Verde - Serving Suggestion

Garnishes

I love topping my bowls of this chili with creamy avocado slices that add richness and softness. A sprinkle of fresh cilantro gives color and brightness, while crushed tortilla chips add a satisfying crunch. If I’m feeling indulgent, some crumbled queso fresco on top is pure magic—salty and creamy all at once.

Side Dishes

This chili pairs wonderfully with warm, soft corn tortillas to scoop up every bit, or you can serve it alongside a simple green salad for some fresh crunch. I’ve also enjoyed it with Mexican rice or even loaded baked potatoes—anything that lets the chili shine as a hearty main.

Creative Ways to Present

For special occasions, I like to serve the chili in mini bread bowls or even small cast-iron skillets, each portion beautifully garnished and ready to impress. You can set up a toppings bar with avocado, cilantro, limes, and crunchy chips so guests can customize their bowls—always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and this chili keeps beautifully for 3 to 4 days—flavors even deepen overnight. I usually like to scoop out portions into smaller containers for easy grab-and-go meals during the week.

Freezing

I’ve had great luck freezing this chili in freezer-safe containers. Just thaw overnight in the fridge and then gently reheat on the stove or in the microwave until warmed through. The creaminess might separate a bit but just stir it back together and it’s perfect.

Reheating

When reheating, I prefer warming it slowly on the stovetop with a splash of chicken broth or water to keep it saucy. Stir frequently to prevent sticking and help the chili return to that lovely creamy consistency you loved the first time.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Slow Cooker White Chicken Chili Verde Recipe?

Absolutely! You can use chicken breasts, but keep in mind they tend to dry out more than thighs when slow-cooked for a long time. To keep breasts tender, consider reducing the cooking time slightly or switching to the high setting to shorten the duration.

How spicy is this chili, and can I adjust the heat?

This chili has a moderate level of heat, mainly from the jalapeño and poblano peppers. You can easily adjust the spiciness by removing the jalapeño seeds or omitting the jalapeño entirely for a milder dish. If you like it hotter, keep the seeds or add a serrano pepper.

What can I substitute for the cream cheese if I want a dairy-free version?

For a dairy-free option, you can use a coconut cream or a non-dairy sour cream alternative to provide that creamy texture. Alternatively, omit the creamy addition and just serve with avocado slices for richness.

Can I make this recipe in advance for a party?

Yes, this chili is perfect for making ahead. You can prepare it the day before, refrigerate it, and reheat gently before serving. The flavors often deepen overnight, making it even tastier the next day.

Final Thoughts

This Slow Cooker White Chicken Chili Verde Recipe has become my go-to when I want a hearty meal with a punch of fresh flavor but don’t want to spend hours in the kitchen. Helping you make this at home with confidence and easy tips is exactly why I love sharing it—it’s reliable, delicious, and always a crowd-pleaser. I hope you enjoy making it as much as I do!