Looking for a hearty, comforting meal that’s practically effortless? This creamy salsa verde white chicken chili is just the ticket. Loaded with tender chicken, white beans, zesty green chiles, and a touch of lime, it’s a delicious dish that yields a bowlful of comfort after only four hours in your slow cooker.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 (4-ounce) can diced green chiles
- 1 cup salsa verde
- 2 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt (add more to taste)
- ¼ teaspoon black pepper
- 4 ounces cream cheese
- Juice of 1 lime
- Chopped cilantro, sliced jalapeños, sour cream (optional toppings)
Instructions
Start by placing the chicken breasts in your slow cooker. Scatter the chopped onion and minced garlic around the chicken, then add the white beans, diced green chiles, and salsa verde. Pour in the chicken broth, and stir in the cumin, chili powder, salt, and black pepper. Cover with the lid and set your slow cooker to high. Let everything cook undisturbed for 3½ hours.
After 3½ hours, carefully remove the chicken breasts to a plate. Shred them gently using two forks, then return the shredded chicken to the slow cooker. Add the cream cheese, breaking it into smaller chunks so it melts more easily into the chili. Cover and cook for another 30 minutes, allowing the cream cheese to fully blend in. Finally, stir in the fresh lime juice, taste for seasoning, and add a pinch more salt if you’d like.
Whether you’re feeding a crowd or just treating yourself to a cozy weeknight meal, this creamy chili is a winner. It’s a wonderful option for those who need a protein-packed, comforting dish without much fuss. Looking to lighten things up? Swap the cream cheese for a swirl of Greek yogurt or leave it out entirely if you prefer a brothier soup. You can also use turkey or even cauliflower crumbles if you’re looking for a different spin. The versatility, flavorful punch, and easy prep make this slow-cooked white chicken chili a staple for any busy cook.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
