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+ servings

Slow-Cooker Chicken Chili Verde



  • 3 Tbsp butter
  • 1 large onion, finely chopped
  • salt + pepper
  • 10 cloves garlic, finely chopped
  • 1 jalapeño, minced
  • 3 (4 oz) cans chopped green chilies (hot, mild, or a combination, depending on your tolerance for heat)
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp ground cayenne
  • 2 lbs boneless, skinless chicken thighs
  • 3 cups chicken stock (homemade is best)
  • 2 (14 oz) cans great Northern beans, drained and rinsed
  • 1 ½ cups frozen corn
  • 1 small bunch cilantro, finely chopped (optional)
  • 2 Tbsp lime juice (or the juice from ~ 1 lime)


  • jalapeno slices, sliced scallions, cubed avocado, sour cream


  • In a large Dutch oven, melt the butter over medium heat.
  • Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent (~ 8 minutes)
  • Add the garlic and jalapeño and cook until fragrant (~ 1 minute)
  • Add the chopped green chiles, cumin, onion powder, oregano, and cayenne and stir until fragrant (~ 1 to 2 minutes). Transfer the mixture into a 5 to 8-quart slow cooker.
  • Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender (~ 4 to 6 hours)
  • Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot)
  • Stir in the frozen corn, cover and cook until warmed through (~ 10 minutes)
  • Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.