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Easy Slow Cooker White Chicken Chili with Poblano Peppers

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This easy slow cooker white chicken chili with poblano peppers is a creamy, comforting, and flavorful meal that tastes like you spent all day on it, but requires only 15 minutes of prep. It’s the perfect set-it-and-forget-it dinner for busy weeknights, featuring tender chicken, mild smoky poblanos, and a secret ingredient—cream cheese—for a silky, rich broth.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
  • 2 large poblano peppers, seeded and diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 cans (15 ounces each) great northern beans or cannellini beans, drained and rinsed
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste
  • 1 lime, juiced
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Optional toppings: sour cream or Greek yogurt, shredded Monterey Jack cheese, sliced jalapeños, tortilla chips, sliced avocado

Instructions

  1. Prep the Vegetables: Dice the onion and seed the poblano peppers, then chop them into small, even pieces. Mince the garlic.
  2. Layer the Ingredients: Place the chicken thighs in the bottom of the slow cooker. Top with the diced onions, poblano peppers, minced garlic, drained beans, cumin, oregano, smoked paprika, cayenne (if using), and a generous pinch of salt and black pepper.
  3. Add the Broth: Pour the chicken broth over everything. Don’t stir too much—the liquid will naturally distribute as it cooks. The chicken should be mostly submerged.
  4. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chili is ready when the chicken is tender and shreds easily with a fork.
  5. Shred the Chicken: About 30 minutes before serving, remove the chicken thighs from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  6. Add the Cream Cheese: Return the shredded chicken to the slow cooker. Add the cubed cream cheese and stir until it’s fully melted and incorporated into the broth.
  7. Finish with Freshness: Stir in the lime juice and chopped cilantro. Taste and adjust the seasoning with more salt, pepper, or a squeeze of extra lime.
  8. Serve and Enjoy: Ladle the chili into bowls and top with your favorite garnishes.

Notes

For extra flavor, roast the poblano peppers under the broiler or over a gas flame until the skin is blackened, then peel before dicing. Make sure the cream cheese is softened to room temperature to avoid clumping. If the chili is too thin after adding the cream cheese, let it cook uncovered for 15-20 minutes to thicken. If too thick, stir in a splash of broth or water. This chili stores well in the refrigerator for up to 5 days and freezes for up to 3 months.

Nutrition

Keywords: slow cooker white chicken chili, poblano peppers, easy chili recipe, creamy chicken chili, weeknight dinner, set it and forget it, comfort food

Find it online: https://siennaspoon.com/easy-slow-cooker-white-chicken-chili-with-poblano-peppers/