Name: Easy Slow Cooker White Chicken Chili Verde
Prep time: 15 min
Cook time: 360 min
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)

Contents

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When the evenings turn chilly, this is the “set-and-forget” pot I crave: silky tomatillo salsa, tender shreds of chicken, soft white beans, and a swirl of creaminess to finish. It’s bright with lime and cilantro, cozy from gentle spices, and the slow cooker does nearly all the work. I love serving it with avocado and crunchy tortilla chips for that perfect contrast.

Why It’s So Good

Salsa verde, green chiles, and lime keep the flavour zesty and fresh, while a touch of cream cheese (or sour cream/Greek yogurt) gives a lush, spoon-coating finish without feeling heavy.

Serves & Timings

Serves: 6 · Active Prep: 15 mins · Cook Time: 3–4 hrs (High) or 6–8 hrs (Low) · Additional Passive Time: 0 mins · Total Time: ~3 hrs 30 mins (High) or ~8 hrs 15 mins (Low)

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

Method

Add chicken, onion, poblano, jalapeño, garlic, cumin, coriander, oregano, salt, pepper, beans, broth, salsa verde, green chiles, and corn (if using) to the slow cooker. Stir to combine.
Cook 3–4 hours on High or 6–8 hours on Low, until chicken is very tender.
Shred chicken directly in the pot (two forks).
Stir in cream cheese until fully melted or remove from heat and whisk in sour cream/Greek yogurt to avoid curdling. Add lime juice and cilantro.
Taste and adjust salt/lime. Ladle into bowls and top with avocado, cilantro, tortilla chips, and queso fresco.

Tips & Variations

Tip: Chicken thighs stay juicier than breasts; use thighs if you can.
Heat Control: Keep jalapeño seeds for extra kick, or add a chopped serrano.
Bean Swap: Pinto or navy beans work fine; just keep the ratios the same.
Extra Veg: Stir in baby spinach at the end until wilted.

Compact Nutrition (Per Serving, Approximate)

Calories: 360 · Protein: 32g · Fat: 12g · Carbs: 35g · Fibre: 8g

FAQ

Q: Can I use rotisserie chicken?
A: Yes—skip Step 2 cook time; simmer everything 30 minutes, then stir in shredded rotisserie chicken for the last 10 minutes before finishing creamy/lime/cilantro.

Q: Stovetop or Instant Pot?
A: Stovetop: simmer 25–30 minutes until flavours meld, then shred and finish. Instant Pot: 12 minutes High Pressure, 10-minute natural release; shred and finish.

Q: Can I make it dairy-free?
A: Omit the creamy element or use a dairy-free cream cheese; add extra avocado for richness.

Ella Cooks