Name: Slow Cooker White Chicken Chili Verde Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 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 a bowl of cozy comfort like this Slow Cooker White Chicken Chili Verde Recipe. It’s vibrant, hearty, and surprisingly easy to throw together, making it a weeknight hero that fills your kitchen with those amazing homemade aromas.

A white bowl filled with a creamy white soup containing shredded white chicken pieces and white beans, topped with a small pile of crispy golden tortilla strips, bright green avocado slices arranged on one side, and small green cilantro leaves scattered on top, all sitting on a white plate that holds three lime wedges and a silver spoon. The background is a white marbled texture. 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’ve made the Slow Cooker White Chicken Chili Verde Recipe countless times, and honestly, it feels like a warm hug in a bowl. The combination of tender chicken, vibrant green chilies, and creamy accents keeps me coming back for more. Plus, it’s a hands-off dish that leaves you free to relax or prep your day while it simmers.

Effortless Comfort: Toss everything in your slow cooker and walk away—no stirring or babysitting needed!
Rich, Layered Flavors: The salsa verde and a touch of cumin and coriander make this chili uniquely fresh and flavorful.
Customizable Heat: You control the spice with jalapeños—seeded for mild or leave some seeds for a nice kick.
Super Versatile: It’s great for weeknight dinners, meal prep, or even freezing for busy days ahead.

A deep white bowl filled with creamy, light yellow-green soup with visible chunks of vegetables and herbs, topped with fresh green cilantro leaves and small pieces of nuts or seeds. A long metal ladle held by a woman's hand is pouring the thick soup into the bowl, adding a smooth layer over the chunky mix. Around the bowl on a soft gray cloth-covered white marbled surface, there are small plates holding lime wedges, fresh green cilantro, half an avocado, and triangular yellow tortilla chips arranged neatly. Soft natural light comes from a window in the background, giving the scene a cozy feel. 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 role to balance freshness, warmth, and creaminess that we all crave. Here’s why I love them and a few shopping tips to grab the best.

Flat lay of boneless skinless chicken thighs, a medium diced onion, one chopped seeded poblano pepper, one chopped seeded jalapeño pepper, four whole garlic cloves, small white bowls with ground cumin, ground coriander, dried oregano, fine salt, black pepper, two piles of drained rinsed white beans, a small white bowl of low-sodium chicken broth, a small white bowl of tomatillo salsa verde, a small white bowl of diced green chiles, a small pile of fresh corn kernels, cubed cream cheese, one halved lime, and a small pile of chopped fresh cilantro 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: I prefer thighs over breasts because they stay juicy and tender after hours of slow cooking.
Onion & Poblano Pepper: These build the base flavor with a subtle sweetness and smoky warmth from the poblano.
Jalapeño: Optional for heat—you can remove the seeds to keep it mild or add more for a spicy punch.
Garlic: Adds that classic depth and aroma that makes chili feel like home-cooked goodness.
Ground Cumin, Coriander & Mexican Oregano: These spices give your chili an authentic, earthy, and slightly citrusy undertone.
Great Northern or Cannellini Beans: Creamy beans add texture and protein, soaking up the flavors beautifully.
Chicken Broth: Keep it low sodium so you control the saltiness of the final dish.
Salsa Verde and Green Chiles: This is where the green magic happens—the salsa verde brightens the chili with tangy tomatillo notes.
Corn Kernels (optional): Adds subtle sweetness and texture, but feel free to skip if you’re not a fan.
Cream Cheese or Sour Cream/Greek Yogurt: For richness, cream cheese melts in perfectly, while sour cream or yogurt stirred in at the end gives a fresh tang without curdling.
Lime Juice & Fresh Cilantro: These finishing touches brighten the dish and add a fresh herbal lift.

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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 encouraging everyone to make this Slow Cooker White Chicken Chili Verde Recipe their own. Little swaps or additions can totally change things up and keep it exciting.

Variation: I sometimes swap chicken thighs for breasts when I want a leaner meal, but I always keep an eye on cooking time to avoid drying out the meat.
Dairy Options: For a lighter twist, I’ll swap cream cheese for Greek yogurt stirred in gently at the end—keeps it creamy without heaviness.
Veggie Boost: Adding a handful of baby spinach or kale at the end gives it color and extra nutrition without changing the flavor profile much.
Heat Levels: If you want it really spicy, I recommend adding some serrano peppers or a dash of hot sauce just before serving.

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

Step 1: Prep and Layer Your Ingredients

Start by dicing the onion, poblano, and jalapeño (if you're using it). I always make sure to seed the peppers to control the heat, unless I want the chili to pack a punch. Toss the chicken, veggies, beans, minced garlic, spices, broth, salsa verde, and green chiles right into your slow cooker. Give everything a good stir to mix the flavors a bit but don’t worry about perfect blending—you want those little pockets of flavor to develop while cooking.

Step 2: Slow Cook and Let the Flavors Meld

Cover and cook on High for about 3-4 hours or Low for 6-8 hours. I usually set it on Low so I can put it on in the morning and come home to that wonderful aroma. When the chicken is really tender and easy to shred, it's ready for the next step.

Step 3: Shred and Stir in the Creamy Goodness

Remove the lid and shred the chicken directly in the slow cooker using two forks—it’s satisfying to see it fall apart so tenderly. Stir in the cream cheese until it melts completely, or if you’re using sour cream or Greek yogurt, take the chili off the heat first and whisk it in gently to prevent curdling. Then squeeze in the juice of a fresh lime and sprinkle in the chopped cilantro for brightness.

Top Tip

Over the years, I’ve learned a few simple tricks that make this Slow Cooker White Chicken Chili Verde Recipe shine every time. These tips will save you headaches and elevate the flavors.

Use Chicken Thighs: They stay juicy and tender after hours in the slow cooker, unlike breasts which can dry out.
Don’t Skip the Lime: The fresh lime juice at the end is a game changer—it brightens all those deep flavors perfectly.
Add Creamy Ingredients Off Heat: If using sour cream or Greek yogurt, always stir it in once the chili is off the heat to avoid curdling.
Season In Layers: Taste and adjust salt and spice levels at the end—slow cooking can mellow out the seasoning, so don’t be shy!

How to Serve Slow Cooker White Chicken Chili Verde Recipe

White Chicken Chili Verde - Serving Suggestion

Garnishes

I’m a big fan of topping my bowls with sliced avocado for creaminess, a handful of chopped fresh cilantro for that herbal pop, and a sprinkle of queso fresco to add a little salty crumble. A squeeze of lime right on top and some crunchy crushed tortilla chips finish it off perfectly. These add-ons make every bite a little more exciting.

Side Dishes

This chili pairs beautifully with simple sides like warm corn tortillas, a crisp green salad with citrus dressing, or even some cilantro lime rice if you want to bulk it up for a crowd. I sometimes serve it with roasted sweet potatoes as a cozy, hearty addition.

Creative Ways to Present

For a fun party twist, I like to serve this chili in small ramekins topped with avocado and chips, alongside mini lime wedges—perfect for build-your-own chili bars. You can also ladle it into hollowed-out bread loaves for a rustic serving style that’s sure to impress guests!

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer any leftovers into airtight containers and store them in the fridge. This chili holds up beautifully for about 3 to 4 days, making it perfect for quick lunches or second dinners.

Freezing

This chili freezes really well. I portion it into freezer-safe bags or containers, leaving a bit of room for expansion. When you’re ready, thaw overnight in the fridge and reheat gently on the stove or in the microwave.

Reheating

To keep the chili creamy and fresh when reheating, warm it slowly over low heat and stir occasionally. If it’s thickened too much, add a splash of chicken broth or water to loosen it up. Add fresh cilantro and a squeeze of lime after reheating for brightness.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this recipe?

You absolutely can use chicken breasts. Just be aware they cook a bit faster and can dry out if left too long in the slow cooker, so stick to the shorter cooking time on High or check early when on Low.

How spicy is the Slow Cooker White Chicken Chili Verde Recipe?

The heat level can be adjusted easily depending on how much jalapeño you include and whether you keep the seeds. If you want to keep it mild, remove the seeds and use less jalapeño, or omit it altogether.

Can I make this chili in an Instant Pot instead of a slow cooker?

Yes! Use the “Slow Cook” function if your Instant Pot has one, or cook on high pressure for about 15 minutes followed by a natural pressure release. Be sure to adjust liquid amounts slightly if needed.

What can I serve with this white chicken chili?

It goes wonderfully with simple sides like corn tortillas, rice, or a crisp green salad. Garnishing with avocado, lime, queso fresco, and tortilla chips really completes the experience.

Final Thoughts

This Slow Cooker White Chicken Chili Verde Recipe has become one of my absolute favorites because it’s comforting, flavorful, and leaves you with that satisfying feeling of home-cooked magic. I hope you enjoy making it as much as I do—grab your slow cooker, gather your ingredients, and get ready to fill your home with warmth and goodness.