Why You’ll Love This Recipe
- Effortless Preparation: Simply combine the ingredients in your slow cooker or Instant Pot, set the timer, and let the appliance do the work.
- Pantry-Friendly: Utilizes common pantry items like canned beans and jarred salsa verde, reducing the need for extensive grocery shopping.
- Customizable Creaminess: Adjust the amount of cream cheese to suit your preference, allowing for a richer or lighter dish.
- Versatile Serving Options: Enjoy it as a warming soup or pair it with tortilla chips for a satisfying dip.
- Family-Friendly: A dish that’s sure to please both adults and children, making it a great option for family meals.
Ingredients
- Boneless, skinless chicken thighs
- Green bell pepper
- Onion
- Jalapeño pepper
- Corn (fresh or frozen)
- Canned cannellini beans
- Salsa verde
- Cream cheese
- Lime
- Chili powder
- Salt
- Black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Vegetables: Dice the onion, green bell pepper, and jalapeño pepper.
- Assemble in Cooker: Place the diced vegetables, canned cannellini beans (drained), corn, chicken thighs, salsa verde, chili powder, salt, and black pepper into your slow cooker or Instant Pot.
- Cooking:
- Slow Cooker: Cook on low for 7-8 hours or on high for 4 hours.
- Instant Pot: Use the manual setting and cook on high pressure for 15 minutes, followed by a natural release.
- Shred the Chicken: Once cooked, remove the chicken thighs, shred them using two forks, and return the shredded meat to the cooker.
- Add Cream Cheese: Stir in the cream cheese until fully melted and incorporated.
- Final Touch: Squeeze in fresh lime juice to brighten the flavors before serving.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: Around 10 minutes.
- Cooking Time:
- Slow Cooker: 7-8 hours on low or 4 hours on high.
- Instant Pot: 15 minutes on high pressure, plus time for natural release.
Variations
- Protein Options: Substitute chicken thighs with chicken breasts or even turkey for a different protein choice.
- Bean Choices: Use navy beans or great northern beans in place of cannellini beans.
- Spice Level: Adjust the heat by adding more or less jalapeño pepper, or incorporate a spicier salsa verde.
- Dairy-Free: Omit the cream cheese or replace it with a dairy-free alternative to accommodate dietary preferences.
Storage/Reheating
- Storage: Allow the chili to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Place the cooled chili in a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months.
- Reheating: Reheat in a saucepan over medium heat until warmed through, or use a microwave-safe dish to reheat in the microwave.
FAQs
What is salsa verde?
Salsa verde is a green sauce typically made from tomatillos, green chili peppers, onions, and various seasonings. It offers a tangy and mildly spicy flavor profile.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used in place of thighs. Keep in mind that breasts may result in a slightly less tender texture compared to thighs.
How can I make this chili spicier?
To increase the heat, add extra jalapeño peppers, incorporate a hotter variety of salsa verde, or include a pinch of cayenne pepper.
Is this recipe gluten-free?
Yes, this creamy green chicken chili is naturally gluten-free, provided that all packaged ingredients (like salsa verde) are verified to be gluten-free.
Can I prepare this on the stovetop?
While the recipe is designed for slow cooker or Instant Pot preparation, you can adapt it for the stovetop by simmering all ingredients (except cream cheese and lime juice) in a large pot until the chicken is cooked through. Then, shred the chicken, return it to the pot, and stir in the cream cheese and lime juice.
What toppings pair well with this chili?
Popular toppings include sliced avocado, chopped cilantro, diced red onions, shredded cheese, sour cream, and crushed tortilla chips.
How do I thicken the chili if it’s too thin?
If the chili is thinner than desired, let it simmer uncovered for a bit longer to reduce the liquid. Alternatively, mash some of the beans against the side of the pot to naturally thicken the consistency.
Creamy Green Chicken Chili
- Total Time: Varies (depends on cooking method)
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamy Green Chicken Chili is a comforting and flavorful dish made with tender chicken, zesty salsa verde, and a luscious creamy texture. This easy slow cooker or Instant Pot recipe is perfect for busy weeknights, offering a hearty and customizable meal that’s naturally gluten-free.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 jalapeño pepper, finely chopped (adjust for spice preference)
- 1 cup corn (fresh or frozen)
- 2 cans (15 oz each) cannellini beans, drained
- 1 ½ cups salsa verde
- 4 oz cream cheese, softened
- 1 lime, juiced
- 1 tsp chili powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
Instructions
- Prepare the Vegetables: Dice the onion, green bell pepper, and jalapeño.
- Assemble Ingredients: In a slow cooker or Instant Pot, combine diced vegetables, cannellini beans, corn, chicken thighs, salsa verde, chili powder, salt, and black pepper.
- Cooking:
- Slow Cooker: Cook on low for 7-8 hours or high for 4 hours.
- Instant Pot: Cook on high pressure for 15 minutes, then allow a natural release.
- Shred the Chicken: Remove the cooked chicken, shred it with two forks, and return it to the pot.
- Add Cream Cheese: Stir in the cream cheese until fully melted and incorporated.
- Final Touch: Squeeze in fresh lime juice before serving.
Notes
- Protein Variations: Swap chicken thighs for chicken breasts or turkey.
- Bean Substitutions: Use navy beans or great northern beans instead of cannellini.
- Spice Level: Adjust heat by adding more jalapeño or using a spicier salsa verde.
- Dairy-Free Option: Use a dairy-free cream cheese alternative or omit it entirely.
- Prep Time: 10 minutes
- Cook Time: 7-8 hours (slow cooker) | 15 minutes (Instant Pot)
- Category: Dinner, Soup, Main Course
- Method: Slow Cooker, Instant Pot
- Cuisine: Mexican
