Creamy Slow Cooker Salsa Verde White Chicken Chili
A creamy, slow cooker white chicken chili with salsa verde, tender chicken, and a luscious velvety finish. Perfect for cozy dinners and easy to prepare with simple ingredients.
- Prep Time: 10 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican-American
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 1 ½ cups salsa verde
- 4 to 5 tomatillos, husked and rinsed (or canned tomatillos)
- 2 (15 oz) cans white beans, drained and rinsed
- 1 (4 oz) can green chilies, mild or medium heat
- 2 cups low sodium chicken broth
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 4 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Husk and rinse the tomatillos, chop the onion finely, mince the garlic cloves, and drain and rinse the canned white beans and green chilies. This should take about 10 minutes.
- Place the chicken breasts at the bottom of the slow cooker. Add chopped onion, garlic, tomatillos, white beans, green chilies, and salsa verde on top. Pour in chicken broth evenly.
- Sprinkle cumin, oregano, salt, and pepper over the top. Don’t worry about precise salt here—you’ll adjust at the end.
- Cover and set the slow cooker to low for 6 hours or high for 3 hours. The chicken should be very tender and easy to shred.
- Remove chicken breasts and shred with two forks. Return shredded chicken to the slow cooker.
- Stir in softened cream cheese and sour cream until fully melted and incorporated.
- Stir in fresh lime juice and chopped cilantro. Taste and adjust salt and pepper as needed.
- Ladle into bowls and serve. Optional toppings include shredded cheese, avocado slices, or tortilla chips.
Notes
Add cream cheese and sour cream at the end to prevent curdling. Rinse beans and tomatillos to reduce sodium and canned preservatives. For a smoother texture, use an immersion blender but leaving some beans whole adds nice texture. Adjust heat by adding jalapeños or cayenne if desired. If chili is too thick after adding cream cheese, stir in a splash of chicken broth to loosen.
Nutrition
- Serving Size: About 1 ½ cups (350
- Calories: 320
- Fat: 12
- Carbohydrates: 18
- Fiber: 6
- Protein: 30
Keywords: slow cooker chili, salsa verde chili, white chicken chili, creamy chili, easy dinner, slow cooker recipe, comfort food