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Easy Creamy Crockpot White Chicken Chili with Poblanos

creamy crockpot white chicken chili with poblanos - featured image
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This creamy crockpot white chicken chili with roasted poblanos is a smoky, comforting, and easy slow cooker meal. It’s packed with tender chicken, white beans, and a velvety cream cheese broth, perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 3 medium poblano peppers
  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 oz full-fat cream cheese, softened and cubed
  • Juice of 1 lime
  • Optional toppings: fresh cilantro, diced avocado, sliced jalapeño, shredded Monterey Jack cheese, tortilla chips, sour cream

Instructions

  1. Roast the Poblanos: Turn oven broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil 5-7 minutes, turning every couple of minutes, until skin is charred and blistered all over.
  2. Steam and Peel the Peppers: Transfer hot peppers to a small bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Peel off charred skin under running water, remove stems and seeds, and roughly chop the flesh. Set aside.
  3. Layer the Crockpot: Place diced onion and minced garlic in the bottom of a 6-quart slow cooker. Add drained white beans. Nestle chicken thighs on top. Sprinkle with cumin, oregano, salt, and pepper. Pour in chicken broth and add chopped roasted poblanos. Stir gently.
  4. Slow Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is tender and shreds easily.
  5. Shred the Chicken: Using two forks, shred the chicken thighs right in the slow cooker. Stir shredded chicken back into the broth and beans.
  6. Add the Cream Cheese: Add cubed cream cheese to the crockpot. Stir gently until completely melted and broth is creamy, about 2-3 minutes. If too thick, add a splash of extra broth or water.
  7. Finish with Lime: Turn off slow cooker. Squeeze lime juice into chili and stir. Taste and adjust salt and pepper.
  8. Serve: Ladle into bowls and top with desired garnishes.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. Use full-fat cream cheese for the best creamy texture. Season in layers and adjust at the end. Let chili rest for 15-20 minutes before serving for better flavor melding. Leftovers taste even better the next day.

Nutrition

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

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