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Easy Slow Cooker White Chicken Chili with Poblano Peppers

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A creamy, smoky, and deeply satisfying white chicken chili made in the slow cooker with poblano peppers, white beans, and cream cheese. This set-it-and-forget-it recipe is perfect for busy days and delivers rich flavor with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 large poblano peppers, stemmed, seeded, and diced
  • 2 cans (15 oz / 425g each) white beans (cannellini, Great Northern, or navy), drained and rinsed (reserve 1/2 cup liquid from one can)
  • 3 cups (710ml) low-sodium chicken broth
  • 4 oz (113g) cream cheese, softened
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon chili powder (mild, such as ancho)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime
  • Optional toppings: shredded Monterey Jack cheese, sliced avocado, sour cream, tortilla strips, hot sauce

Instructions

  1. Prep the vegetables: Dice the onion, mince the garlic, and dice the poblano peppers into small pieces (about 1/2-inch). (Optional: roast the poblano peppers over a gas flame or under the broiler until charred, then peel before dicing for extra smoky flavor.)
  2. Layer the ingredients in the slow cooker: Place the diced onion, minced garlic, and diced poblano peppers in the bottom of a 5 to 6-quart slow cooker. Place the chicken breasts on top.
  3. Add the beans and liquid: Drain and rinse one can of white beans and add to the slow cooker. For the second can, drain but reserve about 1/2 cup of the liquid; add the beans and reserved liquid to the pot. Pour in the chicken broth.
  4. Season generously: Sprinkle the ground cumin, dried oregano, chili powder, salt, and pepper over everything. Do not stir.
  5. Cook low and slow: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  6. Shred the chicken: Remove the chicken breasts from the slow cooker and shred with two forks, or shred directly in the slow cooker using a hand mixer on low speed.
  7. Add the cream cheese: Cut the softened cream cheese into small cubes and add to the slow cooker. Stir until fully melted and incorporated (about 2-3 minutes).
  8. Blend for extra creaminess (optional): Use an immersion blender to pulse the chili 4-5 times, or transfer 1 cup of chili to a blender, blend until smooth, and stir back into the pot.
  9. Finish with lime and cilantro: Squeeze the lime juice into the chili and stir. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh cilantro and optional toppings.

Notes

For best flavor, toast the cumin in a dry skillet for 30 seconds before adding. Let the chili rest overnight for deeper flavor. If reheating, stir well as cream cheese may separate slightly.

Nutrition

Keywords: slow cooker white chicken chili, poblano pepper chili, creamy chicken chili, easy chili recipe, dump and go chili

Find it online: https://zorbmeal.com/easy-slow-cooker-white-chicken-chili-with-poblano-peppers/