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Easy Creamy Crockpot White Chicken Chili with Poblanos

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This Creamy Crockpot White Chicken Chili with Roasted Poblanos is a cozy, comforting bowl of smoky, creamy goodness. It’s incredibly easy to make, perfect for busy weeknights, and packed with deep flavor from roasted poblanos and a velvety broth made with cream cheese and blended white beans.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) white hominy, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika (optional)
  • Salt and black pepper, to taste
  • 3 large poblano peppers
  • 1 tbsp olive oil
  • 4 oz cream cheese, softened and cut into cubes
  • 1/2 cup sour cream or Greek yogurt (full-fat)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Diced avocado (for topping)
  • Shredded Monterey Jack cheese (for topping)
  • Tortilla chips or strips (for topping)

Instructions

  1. Roast the Poblanos: If you have a gas stove, turn a burner to medium-high heat. Place the poblano peppers directly on the burner grate. Let them char, turning occasionally with tongs, until the skin is blackened and blistered all over — about 5-7 minutes. If using the oven, place the peppers on a sheet pan and broil on high, turning every 2-3 minutes, until charred. Once done, transfer the peppers to a bowl, cover with plastic wrap (or put them in a paper bag), and let them steam for 10 minutes.
  2. Prepare the Peppers: After steaming, the skin should slip off easily. Use your fingers or a paper towel to rub off the blackened skin. Remove the stem and seeds, then dice the peppers into small pieces. Set aside.
  3. Build the Chili Base: In a 6-quart slow cooker, combine the diced onion, minced garlic, ground cumin, dried oregano, smoked paprika (if using), and a generous pinch of salt and pepper. Add the drained cannellini beans, drained hominy, and the diced roasted poblanos. Pour in the 4 cups of chicken broth and stir to combine.
  4. Add the Chicken: Nestle the chicken breasts into the liquid. They should be mostly submerged. If not, add a little more broth or water until they’re covered.
  5. Slow Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. The chicken is done when it’s tender and shreds easily with a fork.
  6. Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and transfer them to a cutting board. Use two forks to shred the meat into bite-sized pieces.
  7. Create the Creamy Texture: Scoop out about 1 cup of the beans and a little bit of the broth from the slow cooker. Transfer it to a blender (or use an immersion blender directly in the pot). Blend until completely smooth.
  8. Finish the Chili: Return the shredded chicken to the slow cooker. Add the blended bean mixture, the softened cream cheese, and the sour cream. Stir gently until the cream cheese is fully melted and incorporated. Add the lime juice and stir again. Taste and adjust salt and pepper as needed.
  9. Let It Rest: Let the chili sit in the warm setting for 10-15 minutes before serving. This allows the flavors to meld and the texture to set up perfectly.

Notes

Don’t skip roasting the poblanos—it’s key for smoky flavor. Use low-sodium broth to control salt. Blend only a cup of beans for creamy texture without losing whole beans. Let cream cheese soften to avoid lumps. Check chicken at 6 hours to prevent overcooking. Taste and adjust seasoning before serving.

Nutrition

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

Find it online: https://junomeals.com/easy-creamy-crockpot-white-chicken-chili-with-poblanos/