Description
This Easy Slow Cooker White Chicken Chili Verde is a comforting, flavorful dish perfect for a cozy meal. Featuring tender slow-cooked chicken thighs, a zesty blend of green chiles, spices, and creamy cheese, this chili brings a delicious twist to classic white chili recipes with minimal effort.
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
Finishing Ingredients
- 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, chicken broth, salsa verde, diced green chiles, and corn (if using) into the slow cooker. Stir everything together to combine uniformly.
- Cook the Chili: Set the slow cooker to High and cook for 4 hours or cook on Low for 6 to 8 hours until the chicken is very tender and cooked through.
- Shred the Chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it well with the chili base.
- Add Creaminess: Stir in the softened cream cheese until fully melted to achieve a creamy texture. Alternatively, remove from heat and whisk in sour cream or Greek yogurt to prevent curdling.
- Finish with Lime and Cilantro: Add the lime juice and chopped fresh cilantro, stirring to combine. Taste and adjust seasoning with additional salt or lime juice if needed.
- Serve: Ladle the chili into bowls and garnish with avocado slices, extra cilantro, lime wedges, crushed tortilla chips, and queso fresco for added flavor and texture.
Notes
- Use chicken thighs for juicier and more flavorful results compared to chicken breasts.
- For more heat, keep the jalapeño seeds or substitute with serrano peppers.
- Pinto or navy beans can be used as alternatives to great northern or cannellini beans, maintaining similar ratios.
- Add baby spinach at the end of cooking and stir until wilted for extra greens.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 75 mg
