There’s something incredibly cozy about a warm bowl of chili simmering all day, right? That’s why I’m excited to share this Slow Cooker White Chicken Chili Verde Recipe with you—it’s loaded with fresh flavors, creamy textures, and just the right amount of spice to keep you coming back for more.

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

Honestly, this chili verde is so much more than just another slow cooker meal. It’s one of those dishes I keep coming back to because it’s reliably delicious every time—and perfect for busy days when you want something hearty without fussing over the stove.

Rich, Layered Flavor: The combination of salsa verde, cumin, and fresh lime gives this chili a vibrant, tangy punch that feels fresh yet comforting.
Hands-Off Cooking: Just set it and forget it—perfect for a busy day or when you want dinner waiting for you at home.
Customizable Heat Level: You control the spice by adjusting the jalapeño, so it’s great for everyone from mild-food lovers to heat seekers.
Creamy and Comforting: That final swirl of cream cheese or sour cream takes the chili to a dreamy, velvety place.

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

These ingredients blend together seamlessly to create a white chicken chili that’s comforting and bright all at once. Grab quality chicken thighs for juiciness, and don’t skip the salsa verde—it’s the secret star that gives this recipe its signature tangy depth.

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

Boneless skinless chicken thighs: I always prefer thighs over breasts here; they stay moist and shred beautifully after slow cooking.
Onion: Adds sweetness and depth—don’t rush this step in the slow cooker as it softens and blends flavors.
Poblano pepper: Mild heat and a smoky note that’s less intimidating than a jalapeño but adds character.
Jalapeño: Optional but great for kicking up the spice if you’re feeling adventurous.
Garlic: Essential for savory complementation and aroma.
Ground cumin: Lends warmth and earthiness that’s classic in chili recipes.
Ground coriander: Adds citrusy, floral undertones to balance the spice.
Dried oregano (preferably Mexican): Gives a slightly herbal, peppery edge.
Salt & black pepper: Crucial for seasoning; add more later as needed.
Great northern or cannellini beans: Creamy white beans that bulk up the chili without overpowering.
Low-sodium chicken broth: Keeps the flavors from getting too salty and adds liquid for cooking.
Jarred salsa verde (tomatillo): The heart of the chili’s bright, tart character.
Diced green chiles: Adds extra layer of mild heat and authentic flavor.
Corn kernels (optional): I like adding corn for balance— a sweet crunch that contrasts the creaminess.
Cream cheese or sour cream/Greek yogurt: Stirred in at the end for that luscious finish; I usually pick cream cheese for richness.
Lime juice: Fresh lime juice brightens and balances everything perfectly.
Fresh cilantro: A must for that fresh herbaceous bite.

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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’ve found that this Slow Cooker White Chicken Chili Verde Recipe is super forgiving, so don’t hesitate to tweak it to your liking. I often swap out beans or add extra veggies to keep it interesting and suited to whatever’s in my fridge.

Variation: I sometimes add a handful of baby spinach at the very end—just stir it in and let it wilt for a quick veggie boost that doesn’t overpower the flavors.
Spice Level: If you love heat, leaving the jalapeño seeds in or swapping with serrano peppers really amps up the kick.
Dairy-Free: For a dairy-free version, skip the cream cheese and use avocado puree or coconut yogurt instead for creaminess.

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

Step 1: Gather and Prep Your Ingredients

First things first—dice your onion, chop the poblano, and jalapeño if you’re using it, and mince that garlic. I love prepping all my ingredients before layering them into the slow cooker; it makes the whole process smoother and less hurried later.

Step 2: Layer Everything in the Slow Cooker

Add the chicken thighs to the bottom of your slow cooker, then pile on the onion, peppers, garlic, beans, broth, salsa verde, diced green chiles, spices, and corn if using. Give it a gentle stir to combine everything, but don’t worry about mixing it too much—you want some pockets of flavor as it cooks.

Step 3: Set It and Forget It

Cook on high for about 3 to 4 hours or low for 6 to 8 hours until the chicken is tender enough to shred easily with forks. The low-and-slow method lets all those flavors meld beautifully, so if you have the time, go for the low setting.

Step 4: Shred and Stir in Creaminess

Once the chicken is melt-in-your-mouth tender, shred it right in the pot using two forks—this step is so satisfying! Then stir in softened cream cheese until it melts completely. If you prefer sour cream or Greek yogurt, remove the pot from heat before stirring it in to avoid curdling.

Step 5: Brighten It Up and Taste

Add freshly squeezed lime juice and chopped cilantro, then give the chili a good stir. Taste it and adjust salt or lime as needed. This is your chance to balance the flavors perfectly before serving.

Step 6: Serve and Enjoy

Ladle into bowls and top with your favorite garnishes—more cilantro, creamy avocado slices, crunchy tortilla chips, or queso fresco all work wonderfully here.

Top Tip

I learned early on that the key to a great Slow Cooker White Chicken Chili Verde Recipe lies in balancing flavors at the end, so don’t skip tasting and adjusting after the slow cooking. Here are a few pointers that really improved my chili game:

Use Thighs, Not Breasts: Thighs stay juicier during long cooking—breasts can dry out if you’re not careful.
Don’t Over-Stir in the Slow Cooker: Let the layers settle and meld—the slow cooker will do the work and develop deeper flavor.
Add Dairy Last: Stir in cream cheese or sour cream only after cooking to keep the texture silky and avoid curdling.
Fresh Lime Juice is a Game-Changer: It wakes up all the flavors with brightness so don’t skip it—even if you’re in a rush.

How to Serve Slow Cooker White Chicken Chili Verde Recipe

White Chicken Chili Verde - Serving Suggestion

Garnishes

I’m a big fan of topping this chili with creamy avocado slices and a handful of fresh cilantro for brightness. Crushed tortilla chips add just the right crunch, and a sprinkle of queso fresco brings that lovely salty contrast—trust me, these simple additions elevate the whole bowl.

Side Dishes

Pair this Slow Cooker White Chicken Chili Verde Recipe with a side of warm cornbread or a fresh garden salad to balance the richness. I also love serving it with lime-cilantro rice or simply some tortilla wedges for scooping.

Creative Ways to Present

For a festive touch, I sometimes serve the chili in small, hollowed-out bread bowls or mini cast-iron skillets, perfect for entertaining. Adding colorful pickled jalapeños or radishes as garnishes really makes the dish pop on the table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers and keep them in the fridge for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day.

Freezing

This chili freezes beautifully—I portion it out into freezer-safe containers for easy dinners later. Just thaw overnight in the fridge and reheat gently on the stove or microwave until warmed through.

Reheating

When reheating, I prefer the stovetop on low heat, stirring occasionally to keep that creamy texture intact. If it seems thickened, a splash of chicken broth or water freshens it up without diluting the flavor.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You certainly can, but chicken thighs hold up better during the long slow cooker process, keeping the meat moist and tender. If you use breasts, be careful not to overcook to avoid dryness.

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

The heat level is adjustable! Leaving out the jalapeño seeds makes it mild, but keeping the seeds or adding serrano peppers will bring a nice kick. Taste as you go and adjust based on your heat preference.

Can I make this recipe dairy-free?

Yes! Skip the cream cheese or sour cream and try adding mashed avocado or coconut yogurt at the end for that creamy texture without dairy.

Is it okay to stir the cream cheese into the hot slow cooker?

If you’re using cream cheese, stirring it into the hot chili works well because it melts smoothly. But if you’re opting for sour cream or Greek yogurt, add those after removing the pot from heat to prevent curdling and keep a silky texture.

Final Thoughts

This Slow Cooker White Chicken Chili Verde Recipe quickly became one of my go-to comfort meals, especially when I want something nourishing without the fuss. It’s full of flavor, easy to customize, and perfect for feeding a crowd or meal prepping for the week. Give it a try—you might find yourself making this one on repeat too!