Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Slow Cooker Green Chicken Chili Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

A flavorful and creamy slow cooker green chicken chili soup featuring tender chicken breasts, cannellini beans, fresh vegetables, and a zesty salsa verde base, enriched with coconut cream for a smooth finish. Perfect for a comforting, hands-off meal with customizable toppings.

  • Total Time: 8 hours 10 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 lbs chicken breasts
  • 2 (14.5 oz) cans cannellini beans, drained and rinsed
  • ½ onion, diced
  • 1 green pepper, diced
  • 1 jalapeno, seeded and diced
  • 1 cup frozen or canned corn
  • 12 oz jar Trader Joe’s Salsa Verde
  • 2 cups chicken broth
  • 1.5 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt
  • ½ cup coconut cream (the thick part from a can of coconut milk)
  • Squeeze of lime juice

Instructions

  1. Prepare the slow cooker: Place the chicken breasts at the bottom of the slow cooker to ensure even cooking.
  2. Add vegetables and beans: Add the drained and rinsed cannellini beans, diced onion, diced green pepper, seeded and diced jalapeno, and corn over the chicken in the slow cooker.
  3. Combine liquids and spices: Pour the 12 oz jar of salsa verde and 2 cups of chicken broth over the ingredients. Sprinkle cumin, garlic powder, onion powder, and sea salt on top, then stir lightly to combine all components evenly without displacing the chicken from the bottom.
  4. Slow cook the chili: Cover the slow cooker and cook on low heat for 8-10 hours or on high for 3-4 hours. This slow cooking process allows flavors to meld and the chicken to become tender enough for shredding.
  5. Shred the chicken: Using two forks, shred the cooked chicken breasts inside the slow cooker until the pieces are bite-sized and well distributed.
  6. Add coconut cream and lime juice: Stir in ½ cup of coconut cream to add richness and creaminess to the chili, then squeeze fresh lime juice over the mixture for a bright, tangy finish.
  7. Serve and garnish: Ladle the chili into bowls and garnish as desired with crushed tortilla chips, jalapeno slices, sour cream (regular or dairy-free), fresh cilantro, or any preferred toppings. Enjoy your hearty and creamy green chicken chili soup!

Notes

  • For a spicier chili, leave the jalapeno seeds or add extra jalapenos.
  • Use low-sodium chicken broth to control the salt content.
  • Coconut cream adds a dairy-free creamy texture; for dairy option, sour cream can be used as a topping.
  • If you don’t have a slow cooker, you can adapt this recipe to a stovetop by simmering on low heat for 2-3 hours.
  • Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/creamy-slow-cooker-green-chicken-chili-soup-recipe/