Nothing beats the comfort of a warm, flavorful bowl on a chilly day, and this Slow Cooker White Chicken Chili Verde Recipe hits that spot perfectly. With tender chicken, zesty salsa verde, and creamy beans, it’s a wholesome meal that’s easy to love and even easier to make.

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

I’m honestly hooked on this chili verde recipe because it balances cozy and bright flavors all in one pot. It’s the kind of dish you want leftovers of—if you can manage to save any!

Super simple to prep: Toss everything in your slow cooker and walk away—no fuss, just flavor.
Perfectly tender chicken every time: The slow cooker does the hard work, leaving you juicy, shreddable chicken.
Fresh and creamy combo: The vibrant salsa verde paired with cream cheese or sour cream adds a luscious finish.
Customizable heat level: You control the spice with jalapeños, making it kid-friendly or fiery depending on your mood.

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

Every ingredient in this Slow Cooker White Chicken Chili Verde Recipe plays a critical role. The key is balancing mild creaminess with tangy, herbal brightness—and these ingredients get it just right. Here’s why they make the magic happen:

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

Boneless skinless chicken thighs: They stay moist and shred beautifully after slow cooking, unlike drier breasts.
Onion and garlic: Classic aromatics that build the base flavor you’ll crave.
Poblano and jalapeño peppers: Poblanos add mild smokiness, while jalapeños bring adjustable heat, depending on whether you include the seeds.
Ground cumin, coriander, and oregano: These spices layer warm, earthy notes that are essential in Mexican-inspired cooking.
Great northern or cannellini beans: Creamy and mild, they soak up the sauce perfectly and add protein and fiber.
Chicken broth: Keeps everything juicy and flavorful during the slow cook.
Salsa verde (tomatillo): This jarred staple contributes brightness with its tangy, slightly tart undertones.
Diced green chiles: Adds another layer of savory heat with that special green chile flavor.
Corn kernels (optional): Sweet bursts of corn add crunch and a hint of summer.
Cream cheese or sour cream/Greek yogurt: For creamy richness that mellows the spices and rounds out the texture.
Lime juice and fresh cilantro: The final pop of freshness that keeps this chili vibrant.

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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 adore about the Slow Cooker White Chicken Chili Verde Recipe is how flexible it is. I like to tweak it based on the season or what’s in my fridge—don’t be afraid to make it your own!

Spice level: When I want it hotter, I’ll toss in extra jalapeño seeds or a serrano pepper, but if serving kids, I leave out seeds entirely.
Beans swap: If I’m out of great northern beans, I reach for pinto or navy beans—they work just as well.
Veggie boost: Sometimes I stir in fresh baby spinach at the very end to sneak in greens without complicating prep.
Swap chicken cuts: While thighs are my favorite, I’ve used breasts too—just be mindful of slightly drier texture.

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

Step 1: Layer the flavors in your slow cooker

I start by adding the chicken thighs to the slow cooker base, then top with diced onion, seeded and chopped poblano, jalapeño (if using), and minced garlic. Sprinkle in cumin, coriander, oregano, salt, and pepper. Finally, add rinsed beans, chicken broth, salsa verde, diced green chiles, and corn if you’re including it. Give everything a gentle stir to combine the ingredients evenly without shredding the chicken yet.

Step 2: Cook low and slow

Set your slow cooker to low for about 6-8 hours or high for 3-4 hours. The long, slow heat tenderizes the chicken beautifully and allows the flavors to meld together. Resist the urge to peek too often—it changes the cooking temp and can delay that fall-apart tenderness.

Step 3: Shred the chicken and add creaminess

Once the chicken is tender, shred it directly in the slow cooker using two forks. This method keeps all those juicy flavors inside the pot. Next, stir in the softened cream cheese until it melts smoothly into the chili. If you prefer sour cream or Greek yogurt, remove the chili from heat first to avoid curdling, then whisk it in gently. Finally, stir in fresh lime juice and chopped cilantro for that bright finish.

Step 4: Taste and adjust

Give it a final taste and add salt or more lime juice as needed. This would be the moment to amp up the heat or add a little extra creaminess depending on your mood.

Top Tip

Over the years, making this Slow Cooker White Chicken Chili Verde Recipe has taught me a few tricks that make all the difference. These tips will help you nail the texture and flavor every time.

Choose thighs over breasts: Thighs stay juicy and cook evenly in the slow cooker, preventing a dry chili.
Don’t skip the lime: Adding fresh lime juice at the end lifts all the flavors—trust me, it’s worth it.
Shred chicken in the pot: Saves time and keeps the chili rich with juices.
Be patient with slow cooking: Rushing cooking time results in tougher chicken, so set your timer and relax.

How to Serve Slow Cooker White Chicken Chili Verde Recipe

white chicken chili verde - Serving Suggestion

Garnishes

I always top my bowls with creamy avocado slices and a generous sprinkle of fresh cilantro. A few crushed tortilla chips add an irresistible crunch, and if you can find queso fresco, it’s the perfect salty, crumbly finish. Lime wedges on the side are a must for everyone to add a fresh squeeze themselves.

Side Dishes

This chili shines with a side of warm cornbread or simple cilantro-lime rice. When I want to keep things light, a crisp green salad with a tangy dressing pairs beautifully, balancing the richness.

Creative Ways to Present

For special occasions, I like to serve this chili in mini bread bowls topped with extra cilantro and a drizzle of crema. It makes for a fun presentation and keeps everyone cozy.

Make Ahead and Storage

Storing Leftovers

I cool leftovers quickly and store them in airtight containers in the fridge where they keep beautifully for up to 4 days. The flavors actually deepen overnight, making the next day’s lunch even better!

Freezing

This chili freezes like a dream. Portion it into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat slowly on the stovetop over medium-low heat, stirring occasionally to keep the cream cheese from separating. If it feels too thick, a splash of chicken broth or water helps loosen it up without diluting the flavor.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts will work, but they can dry out more easily than thighs. To keep them tender, try cooking on low and check the chili a little earlier to avoid overcooking.

What if I don’t have salsa verde?

If you don’t have salsa verde on hand, you can substitute with green enchilada sauce or a homemade blend of tomatillos, jalapeños, onions, and cilantro blended smooth. This will keep the chili bright and tangy.

Can I make this chili vegetarian?

Absolutely! Swap the chicken with extra beans and add hearty veggies like zucchini and bell peppers. Use vegetable broth instead of chicken broth, and omit the cream cheese for a vegan version or use a plant-based alternative.

How do I control the spice level?

The heat mainly comes from the jalapeño and green chiles. Removing the seeds and membranes reduces heat significantly. You can also omit jalapeño entirely for a mild version or add extra peppers for more kick.

Final Thoughts

The Slow Cooker White Chicken Chili Verde Recipe has become one of my go-to dishes when comfort food meets bright, bold flavor. It’s a slow-cooked hug in a bowl that’s easy enough for weeknights but tasty enough to impress. I can’t recommend making a batch enough—you’ll find yourself coming back to it again and again, just like I do.