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Best Creamy Crockpot White Chicken Chili with Roasted Poblanos

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This creamy crockpot white chicken chili with roasted poblanos is smoky, rich, and deeply comforting. Roasted poblano peppers and cream cheese create a velvety broth that’s perfect for busy weeknights or crowd-pleasing dinners.

Ingredients

Scale
  • 1.5 pounds boneless skinless chicken breasts
  • 3 large poblano peppers, roasted, peeled, seeded, and chopped
  • 2 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 8 ounces cream cheese, softened and cubed
  • ½ cup heavy cream
  • 1 large 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, sour cream, lime wedges

Instructions

  1. Roast the poblano peppers: Place whole poblanos on a foil-lined baking sheet. Broil on high for 5-7 minutes, turning once, until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skin, remove stem and seeds, and roughly chop the flesh.
  2. Build the base in the slow cooker: Add diced onion, minced garlic, cumin, oregano, salt, and pepper to the crockpot. Pour in chicken broth and stir. Nestle chicken breasts into the liquid.
  3. Add the roasted poblanos and beans: Scatter chopped poblanos and drained white beans over the chicken. Do not stir too much.
  4. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and shreds easily.
  5. Shred the chicken: Using two forks or a hand mixer, shred the chicken directly in the slow cooker.
  6. Add the cream cheese and heavy cream: Drop in cubed cream cheese and pour in heavy cream. Stir gently until cream cheese is fully melted and broth is silky and pale (about 2-3 minutes).
  7. Finish and adjust seasoning: Taste and add more salt, pepper, or cumin if needed. For extra heat, stir in a pinch of cayenne or diced jalapeño. Let sit on warm for 10-15 minutes before serving.
  8. Serve with toppings: Ladle into bowls and top with cilantro, avocado, cheese, sour cream, and a squeeze of lime juice.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. Add cream cheese at the end to prevent curdling. For thicker chili, mash a cup of beans and stir back in. Let chili rest 15-20 minutes before serving for best flavor.

Nutrition

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

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