Description
This Easy Slow Cooker White Chicken Chili Verde is a flavorful and comforting dish featuring tender chicken, beans, and a zesty salsa verde base. Perfect for busy days, it’s slow-cooked to tender perfection and topped with fresh garnishes like avocado and cilantro.
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
- 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: In the slow cooker, add chicken, diced onion, chopped poblano, jalapeño (if using), minced garlic, ground cumin, ground coriander, dried oregano, salt, black pepper, drained beans, low-sodium chicken broth, salsa verde, diced green chiles, and corn kernels (if using). Stir everything to mix well.
- Cook: Cover and cook on High for 4 hours or on Low for 6 to 8 hours, until the chicken is very tender and easily shredded.
- Shred Chicken: Using two forks, shred the chicken directly in the slow cooker pot and stir to combine with the other ingredients.
- Add Cream Cheese or Sour Cream: Stir in the softened cream cheese until fully melted. Alternatively, remove the pot from heat and whisk in sour cream or Greek yogurt to avoid curdling.
- Finish and Garnish: Add fresh lime juice and chopped cilantro, then taste and adjust the seasoning with additional salt or lime if needed. Ladle the chili into bowls and top with avocado slices, extra cilantro, crushed tortilla chips, and queso fresco as desired.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- Keep jalapeño seeds for extra heat, or substitute with serrano peppers.
- You can swap great northern or cannellini beans with pinto or navy beans, keeping the same ratios.
- Add baby spinach at the end and stir until wilted for extra vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 32 g
- Cholesterol: 80 mg
