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Creamy Green Chicken Chili Recipe

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4 from 7 reviews

A comforting and flavorful creamy green chicken chili made easily with either an Instant Pot or slow cooker. This recipe combines tender chicken thighs, salsa verde, beans, veggies, and cream cheese for a rich and satisfying meal perfect for any season.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 8 hours (slow cooker low) or 15 minutes (Instant Pot) plus additional melting time for cream cheese
  • Total Time: 8 hours 40 minutes (slow cooker) or approximately 40 minutes (Instant Pot)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Chicken and Vegetables

  • 1 ½ lb boneless skinless chicken thighs (or breasts)
  • 1 green bell pepper, diced
  • ½ jalapeno pepper, diced, seeds removed
  • 1 medium onion, diced
  • 1 cup frozen corn

Other Ingredients

  • 12 oz salsa verde (Trader Joe’s recommended)
  • 1 can cannellini beans, drained
  • 1 tsp chili powder
  • 2 ounces reduced fat cream cheese (increase to 4 oz for creamier chili)
  • Salt and pepper to taste
  • Optional toppings: chopped cilantro, avocado slices

Instructions

  1. Prepare the base: Place the cannellini beans, frozen corn, diced onion, green bell pepper, and jalapeno pepper in your slow cooker or Instant Pot inner pot.
  2. Add chicken: Remove any visible fat from the chicken thighs and nestle them into the vegetable mixture.
  3. Add salsa and seasonings: Pour the jar of salsa verde over the chicken and vegetables, then sprinkle with chili powder, salt, and pepper.
  4. Slow Cooker Method: Set slow cooker to low and cook for 8 hours or on high for 4 hours. After cooking, open the lid and shred the chicken with two forks until it falls apart easily. Add the cream cheese to fully submerge in the chili, cover and continue cooking on high for about 30 minutes more until the cream cheese melts. Stir well and serve.
  5. Pressure Cooker Method: Secure the lid of the Instant Pot and cook at high pressure for 15 minutes. Allow a natural pressure release for 15 minutes, then manually release any remaining pressure. Open the lid and let it sit for a minute before shredding the chicken with two forks. Switch the Instant Pot to low sauté mode, add the cream cheese, and stir frequently until the cream cheese melts and blends, about 10-15 minutes. Serve with optional toppings.

Notes

  • Using chicken thighs provides more flavor and juiciness, but chicken breasts can be used as a leaner option.
  • For a creamier chili, increase cream cheese to 4 ounces.
  • Adjust jalapeno quantity depending on preferred spice level.
  • Can be served with cilantro and avocado slices for freshness and extra texture.
  • This chili is perfect served over rice or with crusty bread.

Find it online: https://cheftinaskitchen.com/creamy-green-chicken-chili-recipe/