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Creamy Slow Cooker White Chicken Chili with Poblano

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This creamy slow cooker white chicken chili with poblano is rich without being heavy, with just enough heat to keep things interesting. The poblano gives it a subtle, earthy depth that standard green chilis can’t match, and it practically makes itself in the slow cooker.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 3 medium fresh poblano peppers (about 1 cup or 150g diced)
  • 1 large yellow onion (about 1 cup or 150g diced)
  • 4 garlic cloves, minced
  • 2 cans (15 oz or 425g each) white beans (Great Northern or cannellini), drained and rinsed
  • 1 cup (150g) frozen corn
  • 3 cups (710ml) low-sodium chicken broth
  • 1 tablespoon (6g) ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 oz (113g) cream cheese, softened
  • ½ cup (120ml) heavy cream
  • Fresh lime juice (from 1 lime, about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Tortilla chips or strips (for garnish)
  • Sour cream or Greek yogurt (for garnish)

Instructions

  1. Prep the vegetables: Dice the onion and poblano peppers into roughly ½-inch pieces. Mince the garlic. If sensitive to pepper oils, wear gloves when handling the poblanos.
  2. Layer the ingredients in the slow cooker: Place the chicken breasts in the bottom. Add the diced onion, poblano peppers, minced garlic, drained white beans, and frozen corn on top. Sprinkle the cumin, oregano, salt, and pepper over everything.
  3. Add the broth: Pour the chicken broth around the edges, trying not to wash the spices off the chicken.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender enough to shred easily with a fork.
  5. About 30 minutes before serving, remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. In a small bowl, whisk the softened cream cheese with the heavy cream until smooth. If cream cheese is cold, microwave in 10-second bursts until soft.
  7. Pour the cream cheese mixture into the slow cooker and stir until fully incorporated. The broth will turn thick and velvety.
  8. Squeeze the fresh lime juice into the chili and stir. Taste and adjust salt and pepper if needed. Let cook for another 10-15 minutes to let flavors meld.
  9. Ladle the chili into bowls and top with desired garnishes like cilantro, avocado, Monterey Jack cheese, tortilla chips, or sour cream.

Notes

For extra depth, toast the cumin and oregano in a dry skillet for 30 seconds before adding. Roast the poblanos over a gas flame or under the broiler for a smoky flavor. If chili is too thin, leave the lid off for 15-20 minutes to evaporate liquid. If too thick, add a splash of broth or milk. Leftovers keep in the fridge for up to 5 days and freeze well for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, poblano chili, creamy chili, chicken chili, slow cooker recipe, comfort food

Find it online: https://lenatable.com/creamy-slow-cooker-white-chicken-chili-with-poblano/