Overhead view of slow cooker green chile stew in a white bowl topped with fresh cilantro, avocado, and jalapeño.

Slow Cooker Green Chile Stew with Beans

A set-it and forget-it recipe, this Slow Cooker Green Chile Stew is perfect for busy weeknights. It’s packed with ample fiber and plant-based protein and is vegan-friendly, satisfying, and delicious! 

Prep: 15 minutesCook: 8 hoursTotal: 8 hours 15 minutes
Servings: 6 servings 1x


  • 2 (14-ounce) cans Great Northern beans, drained and rinsed
  • 2 (4-ounce) cans diced mild green chiles
  • 1 cup salsa verde 
  • 1½ cups vegetable broth
  • 1 lb. baby red potatoes, cut into ½ inch cubes
  • 1 medium yellow onion, diced (about 2 cups)
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Juice of 1/2 large lime (about 2 tablespoons)
  • Fine salt and black pepper to taste
  • Optional for serving: Thinly sliced green onions, fresh cilantro, jalapeño slices, diced or sliced avocado, sour cream (omit for vegan), shredded white cheddar cheese (omit for vegan), and/or lime wedges


  1. To a 6-quart slow cooker, add the beans, green chiles, salsa verde, broth, potatoes, onion, garlic, cumin, and oregano. Stir all the ingredients to combine. 
  2. Place the lid on the slow cooker and cook for 8 hours on low or 4-5 hours on high or until the potatoes are tender.
  3. Stir in the lime juice. If you prefer a thinner consistency to your stew, stir in some additional broth.
  4. Serve with your favorite toppings. 


Instant Pot instructions: cook on high pressure for 10 minutes and all for 10 minutes of natural release. 

Nutrition Information

  • Serving Size: 1 generous cup
  • Calories: 208
  • Fat: 1 g
  • (Sat Fat: 0 g)
  • Sodium: 471 mg
  • Carbohydrate: 40 g
  • (Fiber: 11 g
  • Sugar: 6 g)
  • Protein: 8 g
  • Cholesterol: 0 mg


© The Real Food Dietitians
Recipe By: Stacie Hassing
Overhead view of vegetable beef soup with a cheddar biscuit in the bowl.

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