Description
This Easy Slow Cooker White Chicken Chili Verde is a flavorful and hearty dish featuring tender chicken thighs, beans, and a vibrant blend of green chiles and spices. Perfectly cooked in a slow cooker, it’s ideal for a comforting meal with fresh toppings like avocado, cilantro, 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
- 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 everything evenly.
- Slow Cook: Cook the mixture on High for 4 hours or on Low for 6 to 8 hours, until the chicken is very tender and cooked through.
- Shred Chicken: Use two forks to shred the chicken directly in the slow cooker pot for easy integration with the chili.
- Incorporate Creaminess: Stir in the softened cream cheese until fully melted. Alternatively, remove from heat and whisk in sour cream or Greek yogurt to avoid curdling, then add lime juice and chopped cilantro. Mix well.
- Taste and Adjust: Taste the chili and adjust salt or lime juice as needed to balance the flavors.
- Serve: Ladle chili into bowls and top with avocado slices, extra cilantro, crushed tortilla chips, lime wedges, and queso fresco for a fresh finish.
Notes
- Chicken thighs stay juicier than breasts; use thighs if you can for best texture.
- For more heat, keep jalapeño seeds or substitute with chopped serrano peppers.
- Pinto or navy beans can be swapped in for great northern or cannellini beans while maintaining the same quantity.
- Add baby spinach at the end of cooking and stir until wilted for extra vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 480 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: 70 mg
