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Creamy Crockpot White Chicken Chili with Roasted Poblano

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A creamy, smoky, and slightly spicy white chicken chili made in the crockpot with roasted poblano peppers, tender chicken, and a velvety broth. Perfect for meal prep and guaranteed to warm you up.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 2–3 large breasts)
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (15 ounces) white corn, drained (or 1.5 cups frozen corn, no need to thaw)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Fresh cilantro, chopped (for topping)
  • Monterey Jack cheese, shredded (for topping)
  • Avocado, diced (for topping)
  • Lime wedges (for serving)
  • Tortilla chips or crusty bread (for serving)

Instructions

  1. Roast the poblano peppers: If using a gas stove, turn a burner to medium-high and place the poblano directly on the grate. Use tongs to turn every 2-3 minutes until the skin is charred and blistered all over (about 8-10 minutes). If using the broiler, place peppers on a baking sheet and broil, turning occasionally, until charred. Transfer to a small bowl and cover tightly with plastic wrap or a plate. Let steam for 10 minutes.
  2. Prep the poblano: Once cool enough to handle, rub off the charred skin. Cut off the stem, slice open, and scrape out seeds and membranes. Dice the flesh into small pieces. Set aside.
  3. Layer ingredients in the crockpot: Place chicken breasts in the bottom. Add diced onion, minced garlic, drained cannellini beans (reserve about 1/2 cup for later), white corn, and diced roasted poblano. Sprinkle cumin, oregano, chili powder, smoked paprika, salt, black pepper, and cayenne (if using) over everything. Pour chicken broth around the sides (not directly over spices).
  4. Cook on low for 4-5 hours or high for 2-3 hours, until chicken shreds easily with a fork and onions are translucent.
  5. Shred the chicken: Remove chicken to a cutting board, shred into bite-sized pieces, and return to the crockpot.
  6. Thicken the chili: Scoop out about 1 cup of beans and broth from the pot. Blend with an immersion blender until smooth, or mash with a fork or potato masher. Stir back into the chili.
  7. Add creaminess: Add cubed cream cheese and pour in heavy cream. Stir gently until cream cheese is completely melted and incorporated. Let cook for another 10-15 minutes on low to heat through.
  8. Taste and adjust: Add more salt, cayenne, or hot sauce as desired.
  9. Serve and garnish: Ladle into bowls and top with shredded Monterey Jack cheese, diced avocado, fresh cilantro, and a squeeze of lime. Crushed tortilla chips or crusty bread on the side.

Notes

Don’t skip roasting the poblano—it adds essential smoky flavor. For a thicker chili, let it cook uncovered for 15-20 minutes. Avoid boiling after adding cream to prevent curdling. Leftovers taste even better the next day.

Nutrition

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

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