There’s something so comforting about a bowl full of tender chicken, creamy beans, and tangy salsa verde simmering away slowly. That’s why my Slow Cooker White Chicken Chili Verde Recipe has become a go-to for cozy nights when I want big flavor with minimal effort—you’ll love how effortlessly it comes together, too.

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

I genuinely can’t get enough of this Slow Cooker White Chicken Chili Verde Recipe. It’s the perfect blend of smoky, creamy, and refreshing flavors all in one pot, making dinner prep a breeze while delighting everyone at the table.

Speedy Set-It-and-Forget-It: Toss all the ingredients in the slow cooker, and let it work its magic while you do something else.
Rich & Creamy Texture: Adding cream cheese or sour cream transforms this chili from standard to irresistibly velvety.
Customizable Heat Level: Whether you like it mild or with a spicy punch, you control the jalapeño and green chile amounts.
Versatile & Hearty: Perfect for weeknight dinners, meal prep, or even game day – it’s always a crowd-pleaser.

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

Each ingredient in this Slow Cooker White Chicken Chili Verde Recipe plays a role in creating a harmony of flavors and textures. When shopping, look for fresh poblano peppers and a good-quality jar of salsa verde—they really make a noticeable difference.

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

Chicken thighs: I prefer thighs over breasts because they stay juicier and more tender after slow cooking.
Onion: Adds a subtle sweetness that balances out the spices perfectly.
Poblano pepper: Offers a mild smoky heat, essential for that classic verde flavor without overwhelming the dish.
Jalapeño: Optional, but I always include it—seeding controls the heat to your liking.
Garlic: A must for depth and aromatic savoriness throughout the chili.
Ground cumin: Earthy warmth that’s quintessential in chili recipes.
Ground coriander: Adds citrusy brightness, pairing so well with the cumin.
Dried Mexican oregano: It’s a bit more robust and slightly minty compared to regular oregano.
Salt & black pepper: Key for seasoning to bring out all the flavors.
Great northern or cannellini beans: Creamy and mild, they soak up the sauce beautifully.
Chicken broth: Maintains moisture and layers in savory goodness.
Salsa verde: The heart of the recipe, offering tangy zip and that signature verde tang from tomatillos.
Diced green chiles: Adds a subtle smoky heat to deepen the flavor profile.
Corn kernels (optional): For a sweet pop of texture and color.
Cream cheese or sour cream/Greek yogurt: This is where the chili gets its luscious creamy texture; cream cheese melts into a silky finish, while sour cream added at the end keeps a fresh tang.
Lime juice: Brightens all the flavors and adds a zesty balance.
Fresh cilantro: A fresh herbaceous lift that I never skip for the finishing touch.

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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 love adjusting this chili to match the mood or season. Feel free to swap ingredients or add extras to make it uniquely yours. It’s one of those recipes that really rewards a little experimentation.

Variation: One time, I stirred in a handful of baby spinach at the end for extra greens, which added freshness without overpowering the chili.
Heat level: For more kick, keep the jalapeño seeds or add a serrano pepper instead. On calmer nights, leave the jalapeño out altogether.
Bean swap: Pinto or navy beans work just as well if that’s what you have on hand.
Dairy-free: Use a dollop of coconut yogurt or leave out the cream cheese for a lighter version, adding a splash of coconut milk for creaminess.

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

Step 1: Gather and Prep Your Ingredients

Start by chopping your onion, poblano, and jalapeño peppers (if using). I usually wash everything first and seed the peppers to control the heat better. Mince the garlic so it infuses the chili nicely during cooking. Having your beans drained and rinsed ahead of time makes things super smooth.

Step 2: Layer Everything into the Slow Cooker

Place the chicken thighs at the bottom—this helps them cook evenly while soaking up all those flavors around them. Then add onion, poblano, jalapeño, garlic, spices (cumin, coriander, oregano), salt, pepper, beans, broth, salsa verde, green chiles, and corn if you want that extra sweetness. Give it a gentle stir, but don’t overdo it; the slow cooker does all the blending for you.

Step 3: Slow Cook to Perfection

Set your slow cooker on Low for 6–8 hours or High for 3–4 hours. You’ll know the chicken is ready when it’s tender enough to shred easily. This timing works perfectly for me on busy days—I come back to a deliciously aromatic kitchen and dinner ready to go.

Step 4: Shred Chicken and Add Creamy Finish

Use two forks right in the pot to shred the chicken—it’s so satisfying to see it pull apart effortlessly. Then stir in the cream cheese while the chili is hot to melt it smoothly. If you're using sour cream or Greek yogurt, I recommend removing the pot from heat first and whisking it in gently to avoid curdling.

Step 5: Brighten and Serve

Finish by squeezing in fresh lime juice and folding in chopped cilantro. Taste it and adjust salt or lime to your preference. Then ladle into bowls and get ready for the best slow cooker green chile chili experience!

Top Tip

From cooking this chili dozens of times, I’ve learned a few tricks that make it come out perfect every single time. These tips might save you some trial and error and guarantee delicious results.

Choose Thighs over Breasts: Even though chicken breasts are lean, thighs stay juicy after slow cooking and resist drying out.
Don’t Skip the Shredding: Shredding the chicken inside the pot lets it soak up all the chili juices for better flavor integration.
Melt Cream Cheese Slowly: Add cream cheese while the chili is hot to ensure it melts without clumping, creating a silky texture.
Heat Control Matters: Seed your jalapeños or use different peppers to dial the heat exactly how you like it—not too spicy, not too mild.

How to Serve Slow Cooker White Chicken Chili Verde Recipe

White Chicken Chili Verde - Serving Suggestion

Garnishes

My favorite way to top this chili is with creamy avocado slices, an extra sprinkle of fresh cilantro, a squeeze of juicy lime, crunchy crushed tortilla chips, and a little queso fresco crumbled over the top. These garnishes add delightful texture and fresh notes that brighten every bite.

Side Dishes

I usually serve this chili on its own surrounded by warm corn tortillas or a slice of crusty bread for dipping. For a fuller meal, a simple side salad or Mexican street corn salad pairs beautifully.

Creative Ways to Present

For festive occasions, spoon the chili into mini bread bowls or hollowed-out bell peppers. You can even use it as a hearty taco filling topped with pickled onions and shredded cheese. It’s always a hit at potlucks when presented creatively!

Make Ahead and Storage

Storing Leftovers

After dinner, I let the chili cool completely before storing it in airtight containers in the fridge. It keeps well for up to 4 days, which is perfect for quick lunches or easy second dinners.

Freezing

This chili freezes like a dream. Portion it out into freezer-safe containers or bags, and it will last for 3 months. When I thaw it, the flavors taste even better, as the slow cooker flavors deepen after resting.

Reheating

I reheat leftovers on the stovetop over medium heat, stirring frequently to warm evenly and keep the cream cheese mixed in well. Adding a splash of broth or water helps loosen it up if it thickened too much in the fridge.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely! You can use chicken breasts, but keep an eye on cooking time to avoid drying them out since thighs handle long cooking better and stay juicy.

Is it necessary to shred the chicken?

While it’s not mandatory, shredding the chicken helps it soak up all the chili’s flavors and makes for a more satisfying texture throughout the dish.

Can I make this recipe spicy?

Definitely! Leaving jalapeño seeds in or adding serrano peppers increases the heat. You can also sprinkle chili powder or cayenne pepper for an extra kick.

Can I prepare this recipe without a slow cooker?

Yes, you can simmer all the ingredients in a heavy pot on the stove over low heat for about 1.5 to 2 hours until the chicken is tender, stirring occasionally.

Final Thoughts

This Slow Cooker White Chicken Chili Verde Recipe is one of those comforting dishes I find myself coming back to again and again—not just because it tastes incredible but because it’s so easy to make. Whether you’re warming up chilly evenings or feeding a hungry crowd, this chili brings joy in every spoonful. I can’t wait for you to try it out and make it your own!