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Best Easy Crockpot White Chicken Chili with Roasted Poblano

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A cozy, creamy white chicken chili with smoky roasted poblanos, tender chicken, and cannellini beans, all made effortlessly in the slow cooker. This recipe recreates a beloved restaurant dish with minimal prep and maximum comfort.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 3 medium poblano peppers
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) sweet corn, drained (or 1.5 cups frozen corn)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup heavy cream or half-and-half
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1/4 cup chopped fresh cilantro (plus more for garnish)
  • Optional toppings: shredded Monterey Jack cheese, diced avocado, sour cream or Greek yogurt, tortilla chips or strips, fresh lime wedges, sliced jalapeños

Instructions

  1. Roast the poblanos: Preheat oven broiler to high. Place whole poblano peppers on a foil-lined baking sheet. Broil for 4-5 minutes per side, using tongs to flip, until skins are charred and blistered all over.
  2. Sweat the peppers: Transfer hot roasted poblanos to a bowl and cover tightly with plastic wrap or a plate. Let sit for 10 minutes to loosen skins.
  3. Prep the peppers: Once cool enough to handle, peel off charred skins. Remove stems and seeds, then dice the flesh into small pieces. Set aside.
  4. Layer the crockpot: Place diced onion and minced garlic in the bottom of a 6-quart slow cooker. Add drained beans, corn, and diced roasted poblanos. Sprinkle cumin, oregano, smoked paprika, and a pinch of salt and pepper. Nestle chicken breasts on top. Pour chicken broth around the chicken.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender enough to shred.
  6. Shred the chicken: Using two forks, shred the chicken right in the crockpot. Stir everything together gently.
  7. Add the creamy finish: In a small bowl, mix softened cream cheese with a ladleful of hot broth until smooth. Pour mixture back into chili. Add heavy cream and lime juice. Stir well and let cook uncovered for 15-20 minutes to thicken slightly.
  8. Finish and serve: Stir in fresh cilantro. Taste and adjust salt and pepper. Ladle into bowls and top with desired garnishes.

Notes

Roast poblanos the night before to save time. Use chicken thighs for juicier results. For thicker chili, mash some beans against the side of the crockpot. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently to avoid separating the cream.

Nutrition

Keywords: white chicken chili, crockpot chili, slow cooker chili, poblano chili, creamy chicken chili, easy chili recipe, comfort food, winter dinner

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