Description
This Easy Slow Cooker White Chicken Chili Verde is a comforting and flavorful dish featuring tender shredded chicken, white beans, and a vibrant salsa verde base. Perfect for a cozy meal, it combines aromatic spices with creamy accents and fresh toppings for a delicious, hearty chili that's simple to prepare.
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
- Prepare ingredients: Add chicken, diced onion, chopped poblano, jalapeño, minced garlic, ground cumin, coriander, oregano, salt, black pepper, beans, chicken broth, salsa verde, diced green chiles, and corn (if using) to the slow cooker. Stir well to combine all ingredients evenly.
- Cook chili: 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 mix it well with the other ingredients.
- Add creaminess: Stir in the softened cream cheese until fully melted, or remove the chili from heat and whisk in sour cream or Greek yogurt to prevent curdling. Then add fresh lime juice and chopped cilantro, stirring to combine.
- Adjust and serve: Taste the chili and adjust the salt and lime juice as needed. Ladle the chili into bowls and top with avocado slices, extra cilantro, crushed tortilla chips, and queso fresco for garnish.
Notes
- Chicken thighs stay juicier than breasts; use thighs if possible for best texture.
- For extra heat, keep jalapeño seeds or substitute with chopped serrano peppers.
- Pinto or navy beans can be used instead of great northern or cannellini beans without changing the quantity.
- For extra vegetables, stir in baby spinach at the end until wilted.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 450 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
