Description
This Easy Slow Cooker White Chicken Chili Verde combines tender chicken thighs, green chiles, and creamy beans in a flavorful tomatillo salsa base. Cooked low and slow for rich depth, it's comforting and perfect for a weeknight dinner with fresh toppings like avocado and queso fresco.
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
- Add Ingredients: Place the 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 to combine evenly.
- Cook: Cover and cook on High for 4 hours or on Low for 6 to 8 hours, until the chicken is very tender and cooked through.
- Shred Chicken: Using two forks, shred the chicken directly in the slow cooker pot to distribute it throughout the chili.
- Add Creaminess and Flavor: Stir in the cream cheese until it melts completely. Alternatively, remove the pot from heat and whisk in sour cream or Greek yogurt to prevent curdling. Then add the lime juice and chopped fresh cilantro, stirring to combine.
- Adjust and Serve: Taste and adjust seasoning with additional salt or lime juice as desired. Ladle the chili into bowls and top with avocado slices, extra cilantro, crushed tortilla chips, and queso fresco for garnish.
Notes
- Use chicken thighs for juicier, more flavorful chili compared to breasts.
- For more heat, keep jalapeño seeds or substitute with serrano peppers.
- Great northern or cannellini beans can be swapped with pinto or navy beans maintaining the same quantity.
- Add baby spinach at the end and stir until wilted for extra greens.
- If you prefer a thicker chili, reduce the amount of chicken broth slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 600 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: 80 mg
