Print

Best Easy Crockpot White Chicken Chili with Roasted Poblano

crockpot white chicken chili - featured image
Print Recipe

This crockpot white chicken chili with roasted poblano is a smoky, creamy, and comforting meal that comes together with minimal effort. Perfect for busy weeknights, game day, or potlucks, it’s a crowd-pleaser that tastes like you simmered it all day.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken 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) white hominy, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 4 ounces cream cheese, softened and cut into cubes
  • 1/2 cup heavy cream (or half-and-half)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Sliced jalapeños (for garnish)

Instructions

  1. Roast the poblano peppers: Turn oven broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil for 5-7 minutes, turning once, until skins are blackened and blistered.
  2. Steam the peppers: Transfer blackened peppers to a bowl, cover tightly with plastic wrap or foil, and let steam for 10 minutes.
  3. Prepare the peppers: Once cool enough to handle, rub off blackened skin. Cut off stems, slice open, and scrape out seeds and membranes. Dice the roasted peppers and set aside.
  4. Layer ingredients in crockpot: Place chicken thighs in the bottom of a 6-quart or larger slow cooker. Add diced onion, minced garlic, drained beans, drained hominy, and diced roasted poblano peppers. Sprinkle cumin, oregano, smoked paprika, salt, and pepper over everything. Pour in chicken broth and stir gently.
  5. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fork-tender.
  6. Shred the chicken: Remove chicken thighs from slow cooker and shred with two forks. Return shredded chicken to the pot.
  7. Add creamy finish: Stir in softened cream cheese cubes and heavy cream. Continue stirring until cream cheese is completely melted and incorporated (about 2-3 minutes).
  8. Finish with lime: Squeeze in lime juice and stir. Taste and adjust seasoning as needed.
  9. Let it rest: Turn off slow cooker and let chili sit for 10-15 minutes before serving to allow flavors to meld and chili to thicken slightly.

Notes

Roast poblano peppers up to two days in advance for faster assembly. For a dairy-free version, use full-fat coconut milk instead of heavy cream and omit cream cheese. For more heat, add a diced jalapeño or chipotle peppers in adobo. Leftovers keep in the refrigerator for up to 5 days and freeze well for up to 3 months.

Nutrition

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

Find it online: https://cookluma.com/best-easy-crockpot-white-chicken-chili-with-roasted-poblano/