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Creamy Crockpot White Chicken Chili with Poblano Peppers (Easy 20-Min Prep!)

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This creamy crockpot white chicken chili with poblano peppers is a comforting, crowd-pleasing meal that comes together with just 20 minutes of active prep. Smoky charred poblanos, tender chicken, and a velvety bean base make it a soul-soothing dish perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 3 poblano peppers
  • 1 medium yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 can (15 oz) white corn, drained
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/2 cup sour cream
  • 1/4 cup heavy cream (optional)
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • Shredded Monterey Jack cheese (for topping)
  • Diced avocado (for topping)
  • Tortilla strips or crushed tortilla chips (for topping)
  • Extra cilantro (for topping)
  • Lime wedges (for topping)

Instructions

  1. Char the poblano peppers: Place peppers directly on a gas burner over medium flame. Turn every 2-3 minutes with tongs until skin is blackened and blistered all over. Alternatively, broil on a baking sheet for 8-10 minutes, turning halfway.
  2. Steam and peel the peppers: Transfer charred peppers to a bowl and cover with plastic wrap or a plate. Let steam for 10 minutes. Once cool, rub off blackened skin, remove stems and seeds, then dice peppers into small pieces.
  3. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  4. Blend the creamy base: In a blender or using an immersion blender, combine one can of drained cannellini beans with 1 cup of chicken broth. Blend until completely smooth.
  5. Layer everything in the crockpot: Place chicken thighs at the bottom of the slow cooker. Add sautéed onions and garlic, diced poblanos, remaining whole beans, corn, and blended bean mixture. Pour in remaining 3 cups of chicken broth. Add cumin, oregano, smoked paprika, salt, and pepper. Stir gently.
  6. Cook low and slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  7. Shred the chicken: Remove chicken thighs to a cutting board. Use two forks to shred the meat. Return shredded chicken to the pot and stir well.
  8. Finish with creaminess: Stir in sour cream, heavy cream (if using), lime juice, and fresh cilantro. Let cook for another 10-15 minutes on low to warm through. Taste and adjust salt and pepper.
  9. Serve and garnish: Ladle into bowls and top with shredded Monterey Jack cheese, diced avocado, tortilla strips, extra cilantro, and lime wedges.

Notes

Charring the poblanos is essential for depth of flavor. Add dairy at the end to prevent curdling. For a thicker chili, remove lid for last 30 minutes or mash extra beans. Leftovers keep for up to 5 days in the fridge or freeze for 3 months. Reheat gently to avoid dairy separation.

Nutrition

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

Find it online: https://forkmila.com/creamy-crockpot-white-chicken-chili-with-poblano-peppers-easy-20-min-prep/