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Best Easy Crockpot White Chicken Chili with Roasted Poblano

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This smoky, creamy, and slightly spicy white chicken chili is made in the slow cooker with roasted poblano peppers, tender chicken, and a velvety cream cheese finish. It’s the perfect set-it-and-forget-it meal for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large fresh poblano peppers
  • 1 tablespoon olive oil
  • 4 oz cream cheese, softened to room temperature
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • Fresh cilantro, chopped (for garnish, optional)
  • Monterey Jack cheese, shredded (for garnish, optional)
  • Avocado, diced (for garnish, optional)
  • Tortilla chips (for serving, optional)
  • Sour cream or Greek yogurt (for garnish, optional)

Instructions

  1. Roast the poblanos: Preheat oven broiler to high. Place poblanos on a foil-lined baking sheet and rub with olive oil. Broil for 4-5 minutes per side until skin is charred and blistered. Transfer to a small bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Rub off blackened skin, remove stems and seeds, then dice the peppers. Set aside.
  2. Layer ingredients in the slow cooker: Place chicken breasts in the bottom. Top with diced onion, minced garlic, drained beans, frozen corn, and diced roasted poblano. Sprinkle cumin, oregano, smoked paprika, salt, and pepper over everything. Pour chicken broth around the edges (not directly on spices). Do not stir.
  3. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken reaches 165°F internally and shreds easily.
  4. Shred the chicken: Remove chicken to a cutting board, let rest 2-3 minutes, then shred with two forks. Return shredded chicken to the slow cooker.
  5. Make it creamy: In a small bowl, whisk together softened cream cheese and heavy cream until smooth. Pour into slow cooker and stir gently. Cook for another 15-20 minutes on low. Stir in fresh lime juice just before serving.
  6. Taste and adjust: Add more salt if needed, or stir in chopped jalapeño or cayenne for extra heat.
  7. Serve: Ladle into bowls and top with desired garnishes like Monterey Jack cheese, avocado, cilantro, and tortilla chips.

Notes

Don’t skip roasting the poblano—it adds smoky depth. Add cream cheese only after shredding chicken to prevent curdling. For a thicker chili, mash half a cup of beans before adding. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

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

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