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

There’s something cozy and uniquely satisfying about a pot of Slow Cooker White Chicken Chili Verde Recipe filling your home with its fragrant green chili aroma. It’s a comforting twist on classic chili, loaded with tender chicken, creamy beans, and a bright lime finish that keeps you coming back for more. Trust me, once you try it, this recipe will become a staple in your weeknight dinner lineup.

A white bowl filled with creamy white soup is placed on a white plate with a silver spoon beside it on a white marbled surface. The soup has shredded white chicken pieces and whole white beans scattered throughout, with chopped green herbs mixed in. On top, there are golden brown crispy tortilla strips and three bright green slices of avocado fanned out on one side, along with small sprigs of fresh green cilantro. Three lime wedges rest on the white plate in front of the bowl. 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

When I first made this Slow Cooker White Chicken Chili Verde Recipe, I was hooked by how effortlessly the slow cooker transformed simple ingredients into a flavor-packed bowl of goodness. It’s truly one of those recipes that feels fancy but is insanely easy to throw together.

Hands-Off Cooking: Just toss everything in your slow cooker and let it do the magic while you get on with your day.
Flavor-Balanced: The green chile tanginess paired with creamy beans and tender chicken makes every bite memorable.
Customizable Heat Levels: You control the spice by adjusting the jalapeño—no surprises, just exactly how you like it.
Comfort Food with a Fresh Twist: Lime juice and cilantro add just the right brightness to contrast the creaminess, keeping things lively.

A white ceramic bowl filled with thick, creamy pale green soup with small chunks and sprinkled fresh green cilantro on top, a ladle is pouring more soup into the bowl from above, held by a woman's hand visible in the top right; around the bowl, a white marbled surface holds small white plates with lime wedges, an avocado half, green cilantro leaves, and yellow tortilla chips, all softly focused in the background; warm natural light highlights the textures of the soup and surrounding ingredients, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Slow Cooker White Chicken Chili Verde Recipe plays a role, whether it’s flavor, texture, or aroma. Here’s why I swear by each one and some tips to help you pick just the right items at the store.

Flat lay of boneless skinless chicken thighs with pinkish flesh and smooth skin, a medium white onion diced into small cubes in a simple white ceramic bowl, a bright green poblano pepper chopped into pieces, a small green jalapeño pepper chopped, four whole garlic cloves with smooth white skins, a small white ceramic bowl with ground cumin powder, another small bowl with ground coriander powder, a small bowl with dried oregano leaves, a small bowl of fine salt crystals, a small bowl with whole black peppercorns, two small white ceramic bowls filled with drained and rinsed white cannellini beans, a small bowl of golden yellow corn kernels, a simple white ceramic bowl with bright green salsa verde, a small white bowl with diced green chiles, a small white bowl with soft cubed cream cheese, a whole lime cut in half showing vibrant green flesh, a small pile of chopped fresh bright green cilantro leaves placed directly, 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: They stay juicier and more tender than breasts, which can dry out in the slow cooker.
Onion: Adds a foundational flavor base that mellows beautifully after slow cooking.
Poblano pepper: Offers mild heat and a smoky undertone without overwhelming the dish.
Jalapeño (optional): My secret weapon for adjustable spice—remove seeds if you want it milder!
Garlic: Gives warmth and depth, essential for any great chili verde.
Ground cumin: Adds earthy smokiness that balances the bright tomatillo salsa.
Ground coriander: Brings citrusy notes that complement the lime juice perfectly.
Dried oregano: Mexican oregano preferred—it’s more robust and aromatic.
Salt and black pepper: Enhances all the flavors, so don’t skimp here.
Great northern or cannellini beans: Creamy and mild, they soak up all the flavors around them.
Low-sodium chicken broth: Keeps the dish moist and adds subtle savory depth without overpowering.
Jarred salsa verde (tomatillo): Central to this recipe’s tangy, bright profile—choose one with good acidity.
Diced green chiles: Adds extra green chili flavor and just a touch of heat.
Corn kernels (optional): For a hint of sweetness and texture contrast.
Cream cheese or sour cream/Greek yogurt: Creaminess that softens the heat and enriches the chili’s body.
Lime juice: The finishing touch that wakes up the whole dish with fresh acidity.
Fresh cilantro: Bright herbal notes, best added at the end to preserve its vibrant flavor.

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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

Honestly, I love this Slow Cooker White Chicken Chili Verde Recipe just as it is, but that’s the beauty of slow cookers—you can easily tweak it to your taste or dietary needs without losing any soul.

Dairy-Free Variation: Swap out cream cheese for canned coconut milk stirred in at the end for a creamy, dairy-free twist I tried once with friends—and everyone loved it.
Spice it Up: If you want more heat, leave the jalapeño seeds or add a diced serrano pepper—I’ve done this when my crew was craving heat and they were thrilled.
More Veggies: Throw in a cup of chopped baby spinach near the end for extra color and nutrients without changing the flavor.
Bean Swap: Pinto or navy beans work beautifully, so feel free to use what you have on hand.

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

Step 1: Prep and Layer All Ingredients

First, chop your onion, poblano, and jalapeño (if using). I like to seed the peppers to control heat right off the bat. Then toss the chicken thighs, beans, spices, garlic, broth, jarred salsa verde, and corn into the slow cooker. Stir it gently to combine—this gets everything flavor-packed before cooking even starts.

Step 2: Slow Cook Until Tender

Set your slow cooker on Low for 6 to 8 hours or High for 3 to 4 hours. The chicken should be incredibly tender and easily shreddable. I usually peek at the 3-hour mark when cooking on High just to check the texture and adjust timing if needed.

Step 3: Shred the Chicken and Stir in Creaminess

Use two forks right in the slow cooker to shred the chicken into luscious strands. Then stir in the cream cheese cubes until melted for that silky touch. If you prefer sour cream or Greek yogurt, remove the chili from heat first and whisk it in gently to avoid curdling.

Step 4: Brighten with Lime and Cilantro

Finally, squeeze in the lime juice and sprinkle chopped cilantro all over. Taste for salt and adjust if you need more zing. This last step brings the slow cooker chili verde to life with fresh, herbal brightness.

Top Tip

After making this Slow Cooker White Chicken Chili Verde Recipe multiple times, I’ve figured out a few simple tweaks that ensure it’s always perfect and that I don’t end up with overly spicy surprises.

Managing Heat: Remove all seeds from the jalapeño for a gentle warmth, or keep some for a slow-building kick you control.
Shred Chicken in Pot: Shredding the chicken right in the slow cooker saves a dirty dish and lets the meat soak up even more flavor.
Add Cream Cheese at the End: Stir it in off the heat if you want a super creamy texture without curdling.
Adjust Salt Last: I wait until the end to salt because salsa verde and broth might already have enough, preventing an overly salty chili.

How to Serve Slow Cooker White Chicken Chili Verde Recipe

White Chicken Chili Verde - Serving Suggestion

Garnishes

I personally pile mine high with creamy avocado slices, fresh cilantro leaves, and a squeeze of lime right before eating. For a bit of crunch, crushed tortilla chips are a must, and queso fresco adds a salty creamy sprinkle that takes it over the top.

Side Dishes

To keep it easy and balanced, I usually serve this chile verde with simple Mexican street corn or a side of cilantro-lime rice. Sometimes, a crisp green salad with a citrus vinaigrette is perfect to refresh the palate.

Creative Ways to Present

For gatherings, I love serving this chili verde in small individual bowls topped with dollops of sour cream and bright salsa fresca. It feels so festive and lets everyone customize their bowl while staying cozy.

Make Ahead and Storage

Storing Leftovers

I refrigerate leftover chili in airtight containers for up to 4 days. The flavors actually deepen overnight, making leftovers just as good—if not better—the next day.

Freezing

This Slow Cooker White Chicken Chili Verde Recipe freezes beautifully. Portion it into freezer-safe containers and it keeps well for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often to avoid sticking or burning. I like to add a splash of broth or water if it seems too thick. Avoid reheating sour cream or Greek yogurt added initially—best to stir those in fresh after warming.

Frequently Asked Questions:

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

You can definitely swap chicken breasts for thighs, but keep in mind that breasts tend to dry out more easily during slow cooking. If you go with breasts, watch the cooking time closely and consider reducing the slow cooker time slightly to keep the chicken juicy.

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

The heat level can be adjusted based on your preference by using less or more jalapeño and whether or not you include the seeds. For a mild version, remove all seeds and skip the jalapeño if you like. For heat lovers, keep the seeds or add extra peppers like serranos.

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

Yes! You can adapt this recipe for an Instant Pot by using the Pressure Cook setting for about 15 minutes, then using a natural release before shredding the chicken and adding the cream cheese or sour cream. Just sauté the onion and peppers first using the Sauté function to build flavor.

What can I serve with this chili for a complete meal?

I recommend serving it with a side of cilantro-lime rice or a fresh green salad to balance the creaminess and heat. Mexican street corn or warm tortillas also make excellent companions to round out the meal.

Final Thoughts

This Slow Cooker White Chicken Chili Verde Recipe feels like a warm hug in a bowl every time I make it. It’s the kind of dish I recommend to friends who want something easy, comforting, and full of fresh flavor without the fuss. The slow cooker does most of the work, giving you tender chicken and rich, layered flavors that you can dress up with your favorite garnishes and sides. Give it a try—I promise your taste buds and weeknight routine will thank you.