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Creamy Slow Cooker White Chicken Chili with Poblanos

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This creamy, smoky white chicken chili with charred poblanos is the ultimate comfort food. It’s velvety, hearty, and packed with flavor, all made effortlessly in the slow cooker.

Ingredients

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

Instructions

  1. Char the poblanos: Preheat broiler to high. Place poblano peppers on a sheet pan and broil 3-4 minutes per side until skin is blackened and blistered. Alternatively, hold over a gas flame with tongs. Place charred peppers in a bowl, cover with plastic wrap, and let steam for 5 minutes.
  2. Peel and chop the poblanos: Rub off the blackened skin, remove stems and seeds, then dice the peppers into small pieces. Set aside.
  3. Sauté the aromatics (optional but recommended): In a small skillet over medium heat, add 1 tablespoon olive oil. Sauté diced onion for 3-4 minutes until translucent, then add minced garlic and cook 30 seconds until fragrant.
  4. Layer ingredients in the slow cooker: Place chicken breasts in the bottom. Top with diced poblanos, sautéed onion and garlic, drained white beans, cumin, oregano, salt, and pepper. Pour chicken broth over everything. Do not stir.
  5. Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is fork-tender.
  6. Shred the chicken: Remove chicken to a cutting board and shred with two forks. Return shredded chicken to the slow cooker.
  7. Stir in cream cheese: Add softened cream cheese and stir gently until fully melted and incorporated. Taste and adjust seasoning.
  8. Simmer and serve: Let chili simmer 10-15 minutes on low. Ladle into bowls and top with desired garnishes.

Notes

Charring the poblanos is essential for smoky depth. Always add cream cheese at the end to prevent curdling. For a spicier chili, add a diced jalapeño or chipotle powder. Leftovers taste even better the next day.

Nutrition

Keywords: white chicken chili, slow cooker chili, creamy chili, poblano chili, easy chili recipe, comfort food, gluten-free chili

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