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
