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Easy 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 crockpot with roasted poblano peppers, tender chicken, and a velvety cream cheese base. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 8 oz block cream cheese, softened and cubed
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
  • 2 large fresh poblano peppers
  • 1 teaspoon olive oil
  • Optional toppings: fresh cilantro, diced avocado, shredded Monterey Jack cheese, sour cream or Greek yogurt, lime wedges, tortilla chips or strips

Instructions

  1. Roast the poblano peppers: Preheat oven broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil 5-7 minutes per side until skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Rub off the skin, remove stem and seeds, then dice. Set aside.
  2. Build the chili base: In a 6-quart or larger crockpot, add diced onion, minced garlic, drained white beans, cumin, oregano, and a pinch of salt and pepper. Pour in chicken broth and stir. Nestle chicken breasts into the liquid.
  3. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and shreds easily.
  4. Shred chicken: Remove chicken from crockpot, shred with two forks, and return to pot along with diced roasted poblano. Stir to combine.
  5. Make it creamy: Add cubed cream cheese to hot chili and stir until mostly melted. Stir in cornstarch slurry, then pour in heavy cream and stir well. Cook uncovered on low for 15-20 minutes, stirring occasionally, until thickened.
  6. Taste and adjust: Season with additional salt, pepper, or a squeeze of lime juice if desired. Serve hot with optional toppings.

Notes

Don’t skip roasting the poblano—it adds deep, smoky flavor. Use full-fat block cream cheese for smoothest texture. Add cream cheese at the end to prevent curdling. For a spicier version, add a diced jalapeño or chipotle powder. Leftovers taste even better the next day. Freezes well for up to 3 months.

Nutrition

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

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