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Best Creamy Crockpot White Chicken Chili with Roasted Poblano

creamy crockpot white chicken chili with roasted poblano - featured image
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A creamy, smoky white chicken chili made in the slow cooker with roasted poblano peppers, tender chicken thighs, and white beans. This set-it-and-forget-it recipe is perfect for busy weeknights and delivers rich, comforting flavor with minimal effort.

Ingredients

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

Instructions

  1. Roast the poblano: Place the poblano on a baking sheet and broil on high for 4-5 minutes until charred. Flip and broil another 3-4 minutes. Transfer to a bowl, cover, and steam for 5 minutes. Peel off the skin, remove stem and seeds, then dice the flesh.
  2. Prep the ingredients: Dice the onion, mince the garlic, and cube the cream cheese. Drain and rinse the beans. Pat the chicken thighs dry and season with a pinch of salt and pepper.
  3. Assemble in the slow cooker: Place the chicken thighs in the bottom of a 5-6 quart slow cooker. Add the onion, garlic, beans, and diced poblano on top. Sprinkle with cumin, oregano, smoked paprika, salt, and pepper. Pour the chicken broth around the sides (not directly over the spices). Place the cubed cream cheese on top.
  4. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  5. Shred and finish: About 30 minutes before serving, use two forks to shred the chicken right in the pot. Stir gently to combine. The cream cheese should be fully melted and the broth creamy. Taste and adjust seasonings as needed.
  6. Serve: Ladle into bowls and top with desired garnishes like cilantro, avocado, cheese, lime juice, and tortilla chips.

Notes

For best results, let the cream cheese soften at room temperature for 30 minutes before cubing. Do not stir the cream cheese in cold; place it on top and let it melt slowly. If the chili is too thin, remove the lid for the last 30 minutes of cooking or mash some beans to thicken. For a spicier version, add diced jalapeño or chipotle powder. Leftovers keep well in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

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

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