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Creamy Slow Cooker White Chicken Chili with Poblano Peppers

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A smoky, creamy white chicken chili made with roasted poblano peppers, tender chicken, and a velvety broth. This set-it-and-forget-it slow cooker recipe is perfect for busy weeknights and delivers deep, comforting flavor with minimal effort.

Ingredients

Scale
  • 3 large poblano peppers
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 3 cups low-sodium chicken broth
  • 1 small can (4 oz) diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • Black pepper to taste
  • 4 ounces Neufchâtel or cream cheese, softened
  • ½ cup heavy cream or half-and-half
  • Juice of 1 lime
  • Optional garnishes: fresh cilantro, diced avocado, crumbled cotija cheese, tortilla chips, sour cream

Instructions

  1. Preheat broiler to high. Place poblano peppers on a sheet pan and broil 4-5 minutes per side until skin is blackened and blistered. Transfer to a bowl, cover tightly with plastic wrap or a plate, and let steam for 10 minutes.
  2. After steaming, peel off the skins under running water. Remove stems and seeds, then roughly chop the peppers. Set aside.
  3. Place diced onion, minced garlic, chopped roasted poblanos, canned green chiles, drained beans, chicken broth, cumin, oregano, smoked paprika, and 1 teaspoon salt in the slow cooker. Stir to combine. Nestle chicken breasts into the liquid.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until chicken is tender and easily shredded.
  5. Remove chicken to a cutting board, let rest 5 minutes, then shred with two forks.
  6. Using an immersion blender, blend about half of the chili mixture in the slow cooker until smooth. (Alternatively, transfer 2 cups to a blender, blend, and return to pot.)
  7. Stir in softened cream cheese and heavy cream until cream cheese is fully melted and incorporated, about 2-3 minutes. Return shredded chicken to pot and warm through for 10-15 minutes on low.
  8. Stir in fresh lime juice. Taste and adjust salt and pepper as needed. Serve hot with desired garnishes.

Notes

Roasting the poblanos is non-negotiable for the best smoky flavor. Let cream cheese come to room temperature before adding to prevent clumping. Chili thickens as it sits; add extra broth if needed. For a dairy-free version, use full-fat coconut milk and dairy-free cream cheese. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: white chicken chili, slow cooker chili, poblano peppers, creamy chili, easy chili recipe, comfort food, gluten-free chili

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