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Easy Slow Cooker White Chicken Chili with Roasted Poblanos

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This easy slow cooker white chicken chili with roasted poblanos is a comforting, smoky, and creamy dish that’s perfect for weeknights. With tender shredded chicken, a rich bean-thickened broth, and the deep flavor of charred poblano peppers, it’s a set-it-and-forget-it meal that feels like a hug in a bowl.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 4 medium poblano peppers
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (4 ounces) diced green chiles (mild)
  • ½ cup sour cream or plain Greek yogurt
  • Juice of 1 lime (about 2 tablespoons)
  • Fresh cilantro, chopped (for garnish)
  • Diced avocado (for garnish)
  • Shredded Monterey Jack cheese (for garnish)
  • Tortilla chips or strips (for garnish)
  • Lime wedges (for garnish)

Instructions

  1. Roast the poblanos: Turn broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil 4 inches from heat, turning every 3-4 minutes with tongs, until skin is blistered and blackened all over (10-12 minutes). Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
  2. Prep the peppers: Rub off blackened skin with fingers or paper towel. Cut off stems, slice open, and scrape out seeds and membranes. Dice into small strips or chunks. Set aside.
  3. Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Stir in cumin and oregano and cook 30 seconds more. Scrape into slow cooker.
  4. Assemble in slow cooker: Place chicken breasts in slow cooker on top of onion mixture. Add diced roasted poblanos, 1 can of drained and rinsed cannellini beans, diced green chiles, salt, pepper, and chicken broth. Stir gently.
  5. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken shreds easily with a fork.
  6. Shred chicken and thicken chili: Remove chicken to a cutting board and shred with two forks. Scoop out remaining can of cannellini beans and about 1 cup of broth from slow cooker. Blend together with immersion blender (or in regular blender) until smooth. Stir blended mixture back into chili. Add shredded chicken, sour cream, and lime juice. Stir well and let heat through for 5 minutes.
  7. Taste and adjust: Adjust salt, lime, or thickness as needed. Serve hot with desired garnishes.

Notes

Roasting poblanos yourself adds essential smoky flavor. Blend only part of the beans for creaminess without dairy. Add sour cream at the end to prevent curdling. Season in layers for best flavor. Shred chicken while still warm for best texture.

Nutrition

Keywords: slow cooker white chicken chili, roasted poblano chili, easy white chicken chili, creamy chicken chili, weeknight dinner, comfort food

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