Description
This Easy Slow Cooker White Chicken Chili Verde is a comforting and flavorful dish featuring tender shredded chicken thighs simmered with beans, salsa verde, and a blend of spices. Perfect for a cozy meal, this chili is simple to prepare using a slow cooker, allowing the flavors to meld beautifully. Garnish with avocado, cilantro, tortilla chips, and queso fresco for a delicious and hearty dinner.
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
- Prepare Ingredients: Add the chicken, diced onion, chopped poblano, chopped jalapeño (if using), minced garlic, ground cumin, ground coriander, dried oregano, salt, black pepper, drained beans, chicken broth, salsa verde, diced green chiles, and corn kernels (if using) to the slow cooker. Stir everything together to combine evenly.
- Cook the Chili: Cover and cook the chili in the slow cooker on High for 4 hours or on Low for 6 to 8 hours, until the chicken is very tender and easily shreddable.
- Shred Chicken: Using two forks, shred the chicken directly in the slow cooker pot to mix it well with the other ingredients.
- Add Creaminess and Flavor: Stir in the softened cream cheese until it is fully melted into the chili. Alternatively, you can remove the pot from heat and whisk in sour cream or Greek yogurt gently to avoid curdling. Then add fresh lime juice and chopped cilantro, stirring to combine.
- Adjust Seasoning and Serve: Taste the chili and adjust salt and lime as needed. Ladle the chili into bowls and garnish with avocado slices, extra cilantro, crushed tortilla chips, lime wedges, and queso fresco for an extra burst of flavor and texture.
Notes
- Chicken thighs stay juicier than breasts; use thighs if you can for best texture.
- For more heat, keep jalapeño seeds or substitute with a chopped serrano pepper.
- Pinto or navy beans can be substituted for great northern or cannellini beans, maintaining the same quantities.
- To add extra greens, stir in baby spinach at the end of cooking until wilted.
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 4 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
