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Cozy Slow Cooker White Chicken Chili with Poblano Peppers

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A creamy, comforting white chicken chili made with roasted poblano peppers, tender chicken, and cannellini beans, all simmered low and slow in a slow cooker. This dump-and-go recipe is perfect for busy weeknights and delivers soul-soothing flavor every time.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts (or thighs)
  • 3 fresh poblano peppers
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) white hominy, drained and rinsed (optional)
  • 4 cups low-sodium chicken broth
  • 1 can (4 oz) diced green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 4 ounces cream cheese, softened to room temperature
  • 1/2 cup heavy cream (or half-and-half)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Diced avocado (for garnish)
  • Sour cream or Greek yogurt (for garnish)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Roast the poblano peppers: Preheat oven broiler to high. Place whole poblanos on a sheet pan and broil for 5-7 minutes, turning once with tongs, until skin is charred and blistered on all sides. Alternatively, char directly over a gas flame using tongs.
  2. Steam and peel the poblanos: Transfer charred peppers to a small bowl, cover tightly with plastic wrap or a plate, and let steam for 10 minutes. Once cool enough to handle, rub off the blackened skin with fingers or a paper towel. Remove stems and seeds, then dice the peppers. Set aside.
  3. Prep the slow cooker: Add diced onion, minced garlic, drained beans, hominy (if using), diced green chiles, cumin, oregano, smoked paprika, cayenne (if using), and 1 teaspoon salt to the slow cooker. Stir to combine.
  4. Add the chicken and broth: Nestle chicken breasts into the mixture. Pour chicken broth over everything. Add the diced roasted poblanos.
  5. Cook low and slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fork-tender and easily shreddable.
  6. Shred the chicken: Using two forks, shred the chicken right in the slow cooker. Alternatively, use a hand mixer on low speed for quick shredding.
  7. Add the creamy finish: In a small bowl, whisk softened cream cheese with about 1/2 cup of hot chili broth until smooth. Pour mixture back into slow cooker along with heavy cream. Stir well. Cook for another 15-20 minutes on LOW until hot and creamy.
  8. Finish with lime juice: Squeeze in lime juice and stir. Taste and adjust seasoning with more salt, pepper, or cumin if needed.
  9. Serve and garnish: Ladle chili into bowls and top with desired garnishes—cilantro, cheese, avocado, sour cream, or tortilla chips. Enjoy immediately.

Notes

Don’t skip roasting the poblanos—it adds essential smoky flavor. Use room temperature cream cheese to avoid lumps. Temper the cream cheese with hot broth before adding to prevent curdling. The chili tastes even better the next day as flavors meld. For a thicker chili, cook uncovered on LOW for 15-20 minutes or mash some beans against the side of the slow cooker.

Nutrition

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

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