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Creamy Crockpot White Chicken Chili with Roasted Poblanos (Easy!)

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This creamy crockpot white chicken chili with roasted poblanos is a comforting, set-it-and-forget-it meal that combines smoky roasted peppers, tender chicken, and a velvety cream cheese broth. Perfect for busy weeknights or impressing guests with minimal effort.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts
  • 2 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 3 large fresh poblano peppers
  • 1 tablespoon olive oil
  • For garnish (optional): fresh cilantro, lime wedges, shredded Monterey Jack cheese, sour cream or Greek yogurt, tortilla chips or strips, diced avocado

Instructions

  1. Roast the poblanos: Preheat oven broiler to high. Place poblano peppers on a foil-lined sheet pan and broil 4-5 minutes per side until skin is charred and blistered. Transfer to a bowl, cover tightly with plastic wrap or place in a paper bag, and let steam for 10 minutes. Rub off blackened skin, remove stems and seeds, then dice peppers. Set aside.
  2. Build the base: In a 6-quart slow cooker, combine diced onion, minced garlic, drained white beans, chicken broth, cumin, oregano, salt, and pepper. Stir. Place chicken breasts on top, nestling them slightly.
  3. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken shreds easily with a fork.
  4. Shred the chicken: Remove chicken to a cutting board or bowl. Shred with two forks into bite-sized pieces. Return to slow cooker.
  5. Add cream cheese and poblanos: Add cubed cream cheese and diced roasted poblanos. Stir gently until cream cheese melts and incorporates, about 5 minutes. For thicker chili, mash some beans against the side of the slow cooker before adding cream cheese.
  6. Finish and serve: Let chili cook on low, uncovered, for 15-20 minutes to thicken. Taste and adjust seasoning. Ladle into bowls and garnish as desired.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. Cube cream cheese and let it come to room temperature for smooth melting. Use low-sodium broth and rinse beans to control salt. For thicker chili, mash some beans before adding cream cheese. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

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

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