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Creamy Crockpot White Chicken Chili with Poblanos

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This creamy crockpot white chicken chili with poblanos is proof that simple ingredients and a little patience can create something truly special. It’s the kind of recipe that feels like a warm hug on a cold day—comforting, satisfying, and deeply flavorful without requiring hours of hands-on work.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 3 medium fresh poblano peppers
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 8 oz block cream cheese, softened and cubed
  • 15 oz can white beans (Great Northern or cannellini), drained and rinsed
  • 4 oz can diced green chiles
  • 1 cup frozen corn
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Crumbled tortilla chips or sliced avocado (for garnish)

Instructions

  1. Roast the poblanos: Preheat oven’s broiler. Place whole poblanos on a foil-lined baking sheet. Broil for 5-7 minutes per side until skin is blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Prep the peppers: After steaming, peel off blackened skin. Remove stems and seeds, then chop peppers into small pieces. Do not rinse.
  3. Build the chili base: In a 6-quart slow cooker, combine diced onion, minced garlic, ground cumin, dried oregano, chili powder, salt, and pepper. Place chicken breasts on top. Pour in chicken broth. Add chopped roasted poblanos and diced green chiles. Stir gently without moving chicken too much.
  4. Slow cook: Cover and cook on high for 3-4 hours or low for 6-7 hours, until chicken shreds easily with a fork.
  5. Shred the chicken: Carefully remove chicken to a cutting board. Use two forks to shred into bite-sized pieces. Return shredded chicken to the pot.
  6. Add creaminess: Add cubed cream cheese, drained white beans, and frozen corn. Stir until cream cheese melts into the broth (about 2-3 minutes).
  7. Partial blend for texture: Use an immersion blender to pulse the chili 4-5 times to break up some beans and chicken, leaving it creamy but chunky. Alternatively, transfer 2 cups of chili to a regular blender, blend until smooth, and stir back in.
  8. Finish and adjust: Let chili simmer on low for another 10-15 minutes. Taste and adjust seasoning with more salt, lime juice, or cumin if needed.
  9. Serve and garnish: Ladle into bowls and top with fresh cilantro, lime wedges, shredded Monterey Jack cheese, sour cream, and crumbled tortilla chips or sliced avocado.

Notes

Don’t skip roasting the poblanos—it adds essential smoky depth. Cube cream cheese before adding for quicker melting. If chili is too thin, cook uncovered for 15-20 minutes to evaporate liquid. For thicker chili, mash some beans against the pot. Leftovers taste even better the next day. Can be frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, poblano chili, creamy chili, chicken chili, easy chili recipe

Find it online: https://coracooks.com/creamy-crockpot-white-chicken-chili-with-poblanos/