Go Back
For this tasty dish, you need these ingredients: - 1.5 lbs boneless, skinless chicken thighs - 2 cups white beans (canned or soaked overnight) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 green bell pepper, diced - 1 jalapeño, minced (optional: adjust for spice) - 2 cups tomatillo salsa or green salsa - 4 cups chicken broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup cilantro, chopped (for garnish) - Avocado slices (for serving) - Lime wedges (for serving) You can swap some ingredients to make this chili your own. Here are a few ideas: - Chicken Thighs: Use chicken breasts if you prefer leaner meat. - White Beans: Any white beans work, like navy or cannellini. - Tomatillo Salsa: Try green salsa or homemade green sauce if needed. - Jalapeño: Use bell pepper for no heat or a serrano for more spice. - Cilantro: If you dislike cilantro, parsley is a good substitute. Choosing fresh, high-quality ingredients makes a big difference. Here’s how to pick the best: - Chicken: Look for bright pink meat with no dark spots. - Beans: If using dried beans, soak them overnight for best texture. - Vegetables: Choose firm onions and bell peppers with smooth skin. - Salsa: Select a salsa with fresh ingredients for a bright flavor. - Spices: Check the expiration date to ensure they are fresh and potent. These tips will help you create a delicious and satisfying chili verde. To start, gather all your ingredients. You will need: - 1.5 lbs boneless, skinless chicken thighs - 2 cups white beans (canned or soaked overnight) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 green bell pepper, diced - 1 jalapeño, minced (optional: adjust for spice) - 2 cups tomatillo salsa or green salsa - 4 cups chicken broth - 2 teaspoons ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup cilantro, chopped (for garnish) - Avocado slices (for serving) - Lime wedges (for serving) Next, chop the onion and garlic. Dice the green bell pepper, too. If you want some heat, mince the jalapeño. I like to add it for a nice kick. Now, place the chicken thighs at the bottom of your slow cooker. Add the white beans, chopped onion, minced garlic, diced green bell pepper, and jalapeño on top. Pour the tomatillo salsa over everything. Then, add the chicken broth. Sprinkle cumin, smoked paprika, salt, and pepper on top. Stir gently to mix. Make sure the chicken is covered in the liquid. Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and cooked through. After cooking, it's time to shred the chicken. Use two forks to pull the chicken apart right in the pot. Stir everything together until mixed well. Taste your chili and adjust the seasoning if needed. You can add more salt or spices to enhance the flavor. Serve your chili hot. Top it with chopped cilantro, avocado slices, and lime wedges. Enjoy your delicious Slow Cooker White Bean Chicken Chili Verde! To get the most flavor from your white bean chicken chili verde, use fresh ingredients. Fresh garlic and onions make a big difference. If you want more heat, add a bit more jalapeño. I love using tomatillo salsa because it gives a bright flavor. You can taste the blend of spices with cumin and smoked paprika. If you want a richer taste, add some lime juice right before serving. This little touch brightens everything. Slow cookers can be tricky, but they are great tools. Always cut your veggies and meat to a similar size. This helps them cook evenly. Make sure to layer ingredients in the right order. Start with the chicken at the bottom, then add beans and veggies. Pour salsa and broth on top. Keep the lid on during cooking. Every time you lift it, heat escapes. This can make your dish take longer to cook. Serve your chili in deep bowls for a cozy feel. Top each bowl with fresh cilantro for color. Add creamy avocado slices for a smooth texture. Lime wedges on the side add a zesty kick. You can also serve it with tortilla chips. They give a nice crunch and balance the soft beans. For a special touch, add a dollop of crema on top. This makes it look and taste gourmet. {{image_2}} You can easily adjust the heat in your Slow Cooker White Bean Chicken Chili Verde. If you like spice, add more jalapeños or even a pinch of cayenne pepper. For a milder version, skip the jalapeños or use a sweet bell pepper instead. You can also serve hot sauce on the side. This way, everyone can customize their bowl. While white beans are great, you can swap them for other beans. Try using black beans or pinto beans for a twist. You can also mix different beans for added texture and flavor. Just make sure to adjust cooking time if you use dried beans. Soaked beans need more time to cook than canned beans. Storing leftovers is simple. Place the chili in an airtight container. It will last in the fridge for about 3 to 5 days. For longer storage, freeze the chili in freezer-safe bags or containers. It stays fresh for up to three months. When reheating, warm it on the stove or in the microwave. Add a splash of broth if it’s too thick. Enjoy your chili again with ease! To store your chili verde, let it cool first. Once cool, pour it into a sealed container. Use glass or plastic containers with lids. This keeps the chili fresh and safe. Store it in the fridge for up to four days. Keep an eye on it. If it smells off or looks strange, toss it out. If you want to freeze chili verde, it’s easy! Use freezer-safe containers or bags. Make sure to leave some space at the top. Chili expands when it freezes. You can freeze it for up to three months. When you’re ready to eat, let it thaw in the fridge overnight. Reheating chili verde is simple. You can use the microwave or the stove. If using a microwave, heat it in short bursts. Stir in between to heat evenly. If using the stove, heat it in a pot over low heat. Add a splash of chicken broth if it’s too thick. Stir until hot. Enjoy your delicious chili! Yes, you can! Chicken is great, but try pork or turkey too. Each meat adds a unique taste. If you use a different meat, adjust the cooking time. For example, pork may need a bit longer. Always ensure the meat reaches a safe temperature. Your chili can last up to four days in the fridge. Store it in an airtight container. Make sure it cools before you seal it. If you want to keep it longer, consider freezing it. Frozen chili lasts for three months. This chili pairs well with many sides. Try serving it with rice, cornbread, or tortilla chips. You can also add a side salad for crunch. For a fun twist, top with avocado or sour cream. Lime wedges add a fresh kick! In this blog post, we covered essential ingredients for making Chili Verde, including the complete list and helpful substitutions. I shared step-by-step instructions, cooking tips, and variations to suit your taste. You learned how to store leftovers and answers to common questions. Embrace these tips to create a tasty meal. Enjoy your cooking journey, and have fun exploring flavors! The right choices can make your Chili Verde shine!

Slow Cooker White Bean Chicken Chili Verde

Experience the comforting flavors of Slow Cooker White Bean Chicken Chili Verde with this easy and delicious recipe! Packed with tender chicken, creamy white beans, and a tangy tomatillo salsa, this hearty dish is perfect for family dinners or meal prep. Just toss your ingredients in the slow cooker and let it do the work! Click through to explore the full recipe and make this cozy chili tonight.
Print Recipe Pin Recipe

Ingredients
  

1.5 lbs boneless, skinless chicken thighs

2 cups white beans (canned or soaked overnight)

1 medium onion, finely chopped

3 cloves garlic, minced

1 green bell pepper, diced

1 jalapeño, minced (optional: adjust for spice)

2 cups tomatillo salsa or green salsa

4 cups chicken broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cilantro, chopped (for garnish)

Avocado slices (for serving)

Lime wedges (for serving)

Instructions
 

In the slow cooker, combine the chicken thighs, white beans, chopped onion, minced garlic, diced green bell pepper, and minced jalapeño.

    Pour the tomatillo salsa over the top, followed by the chicken broth.

      Sprinkle the cumin, smoked paprika, salt, and pepper evenly over the mixture.

        Stir gently to combine all the ingredients, ensuring the chicken is immersed in the liquid.

          Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and tender.

            Once cooked, shred the chicken in the pot using two forks and stir everything together until well mixed.

              Taste and adjust seasoning if necessary.

                Serve hot, garnished with chopped cilantro, avocado slices, and lime wedges on the side.

                  Prep Time: 15 min | Total Time: 6-8 hours | Servings: 6-8

                    - Presentation Tips: Serve the chili in deep bowls, garnished with extra cilantro and a lime wedge for a vibrant look. Add a dollop of crema on top or serve with tortilla chips for added texture.