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Creamy Slow Cooker White Chicken Chili with Roasted Poblanos

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A comforting, creamy white chicken chili with smoky roasted poblanos, made easy in the slow cooker. Perfect for busy weeknights or entertaining, this dish delivers rich flavor with minimal effort.

Ingredients

Scale
  • 3–4 poblano peppers
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) cannellini beans or great northern beans, drained and rinsed
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, softened and cut into cubes
  • ½ cup heavy cream or half-and-half
  • Juice of 1 lime
  • For garnish: fresh cilantro, diced avocado, shredded Monterey Jack or queso fresco, tortilla chips or crusty bread, sour cream or Greek yogurt, thinly sliced jalapeño

Instructions

  1. Roast the poblanos: Place peppers directly on a gas burner over medium-high heat, turning with tongs until skins are charred and blistered (5-7 minutes). Alternatively, broil on a baking sheet, turning once. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Prep the peppers: Rub off the charred skin, remove stems, seeds, and membranes. Dice the roasted peppers into small pieces (about ½ to ¾ cup).
  3. Sauté the aromatics: In a large skillet over medium heat, add a drizzle of olive oil. Cook the diced onion until translucent (about 5 minutes). Add minced garlic and cook 30 seconds until fragrant. Stir in cumin, oregano, and smoked paprika; toast for 30 seconds.
  4. Build the chili: Transfer the onion-spice mixture to a slow cooker. Add the drained beans, diced roasted poblanos, and chicken. Pour in chicken broth and stir gently. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
  5. Shred the chicken: Use tongs to transfer chicken to a cutting board. Let rest for 2 minutes, then shred with two forks into chunky pieces.
  6. Make it creamy: Return shredded chicken to the slow cooker. Add softened cream cheese cubes and heavy cream. Stir until cream cheese is fully melted and incorporated.
  7. Finish and serve: Stir in fresh lime juice. Taste and adjust seasoning with salt and pepper. Let chili sit on WARM for 10-15 minutes before serving. Ladle into bowls and top with desired garnishes.

Notes

Don’t skip roasting the poblanos—it’s essential for smoky flavor. Toast spices in hot oil to intensify flavor. Use full-fat cream cheese for best texture. Add dairy at the end to prevent curdling. Taste and adjust seasoning before serving. If chili is too thick, add a splash of broth; if too thin, cook uncovered for 20-30 minutes.

Nutrition

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

Find it online: https://lumalunch.com/creamy-slow-cooker-white-chicken-chili-with-roasted-poblanos/