Welcome, fellow food enthusiasts! If you’re on the lookout for a hearty, comforting meal that practically cooks itself, this CrockPot Poblano White Chicken Chili is just what you need. Whether you’re a fan of traditional chilis or looking to explore new flavors, this Poblano White Chicken Chili will quickly become a go-to favorite for weeknight dinners and cozy gatherings. With its smoky poblano peppers and creamy white chicken base, it’s a delightful twist on classic chili recipes. Let’s dive in!
Introduction
Chili is a beloved dish that spans many cultures and has seen countless variations over the years. The unique combination of smoky, slightly spicy poblano peppers and tender chicken in this CrockPot Poblano White Chicken Chili creates a comforting bowl that stands out from traditional tomato-based chilis. If you’ve ever craved the heartiness of chili but wanted something lighter and creamier, then this recipe is for you. Plus, it’s made effortlessly in a slow cooker, making it ideal for busy weeknights or when you want a no-fuss meal with bold flavors. Pair it with some crusty bread or tortilla chips, and you’ve got a meal that’s sure to impress!
For a deeper dive into other chicken variations, check out this Chicken Jerusalem Recipe, a culinary masterpiece that offers a gourmet twist on classic chicken dishes.
Ingredients for CrockPot Poblano White Chicken Chili
Here’s everything you’ll need to whip up this delicious CrockPot Poblano White Chicken Chili:
- 1 tbsp Olive Oil
- 1 Poblano Pepper, chopped
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1 & 1/2 lbs Chicken Breasts
- 1 (15 oz) can of Cannellini Beans, drained and rinsed
- 1 (15 oz) can of Pinto Beans, drained and rinsed
- 1 (4 oz) can of Diced Chiles
- 1 cup Corn, frozen or fresh
- 1 cup Salsa Verde
- 3 cups Chicken Broth
- 2 tsp Ground Cumin
- 2 tsp Chili Powder
- 1/2 tsp Dried Oregano
- 1/4 tsp Smoked Paprika
- Pinch of Cayenne
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Sour Cream
- Juice of 1 Lime
Optional Toppings:
- Fresh Cilantro
- Shredded Cheese
- Jalapeño Slices
- Crushed Tortilla Chips
Substitutions:
- For a dairy-free option, omit the sour cream and use dairy-free yogurt instead.
- Swap the chicken breasts for boneless, skinless chicken thighs if you prefer darker meat.
How to Make CrockPot Poblano White Chicken Chili – Step by Step
Follow these easy steps to make this delicious Poblano White Chicken Chili Recipe:
Step1: Prepare the Ingredients
- Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and poblano pepper to the skillet and sauté for about 5 minutes until the vegetables become tender and aromatic.
- Stir in the minced garlic and cook for an additional 40 seconds, stirring frequently.
Step2: Combine Ingredients in the CrockPot
- Transfer the cooked vegetables to your slow cooker’s base.
- Add the chicken breasts, cannellini beans, pinto beans, diced chiles, corn, salsa verde, chicken broth, and all the spices.
Step3: Cook the Chili
- Cover and cook on low for 5-6 hours or on high for 2.5 to 3 hours.
- The chicken should be tender and easy to shred.
Step4: Shred and Finish
- Remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the pot and stir in the sour cream and lime juice.
- Cover and let the chili cook for another 10-15 minutes to meld the flavors.
Step 5: Serve and Enjoy!
- Ladle the chili into bowls and serve with your favorite toppings like fresh cilantro, shredded cheese, and tortilla chips. Enjoy!
Helpful Tips for CrockPot Poblano White Chicken Chili
- For Extra Smokiness: Roast the poblano pepper over an open flame before chopping it. This adds a depth of flavor that enhances the chili.
- Make it Spicier: Add some chopped jalapeños or increase the amount of cayenne pepper if you like a kick!
- Creamier Texture: Stir in some cream cheese at the end for a richer, creamier base.
Cooking Tips for the Best CrockPot Poblano White Chicken Chili
- Use Fresh Ingredients: Whenever possible, use fresh corn and poblano peppers for the best flavor and texture.
- Slow and Steady Wins the Race: For the most tender chicken, opt for the low setting on your slow cooker and let it cook for the full 5-6 hours.
- Shred the Chicken Properly: To achieve a perfect texture, use two forks to shred the chicken. This helps to evenly distribute the chicken throughout the chili.
Serving Suggestions for CrockPot Poblano White Chicken Chili
Serve this Poblano White Chicken Chili with:
- Warm Cornbread
- Garlic Breadsticks
- Fresh Garden Salad
- A refreshing glass of lemonade or iced tea.
For an additional recipe that pairs well with this chili, try this Slow Cooker Tuscan Chicken Meatballs for a flavorful companion dish.
Nutritional Information (per serving)
Calories: 325
Protein: 25g
Carbohydrates: 30g
Fat: 12g
Fiber: 8g
Sugars: 3g
Sodium: 650mg
Storage and Leftovers for CrockPot Poblano White Chicken Chili
- To Store: Let the chili cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
- To Freeze: Place in a freezer-safe container, leaving some space at the top. Freeze for up to 3 months.
- To Reheat: Thaw overnight in the refrigerator. Reheat in a saucepan over medium heat until warmed through.
Frequently Asked Questions (FAQs) for CrockPot Poblano White Chicken Chili
- Can I use a different type of beans?
Absolutely! You can swap out the cannellini beans for great northern or kidney beans.
- How do I make this chili thicker?
To thicken, mash a few of the beans directly in the slow cooker, or add a slurry of cornstarch and water.
Conclusion
Give this CrockPot Poblano White Chicken Chili a try and experience the perfect balance of smoky, creamy, and hearty flavors. Let us know in the comments if you made any unique tweaks or toppings—your ideas might inspire others! Happy cooking!
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CrockPot Poblano White Chicken Chili – Easy Slow Cooker Recipe
Description
Welcome, fellow food enthusiasts! If you’re on the lookout for a hearty, comforting meal that practically cooks itself, this CrockPot Poblano White Chicken Chili is just what you need. Whether you’re a fan of traditional chilis or looking to explore new flavors, this Poblano White Chicken Chili will quickly become a go-to favorite for weeknight dinners and cozy gatherings. With its smoky poblano peppers and creamy white chicken base, it’s a delightful twist on classic chili recipes. Let’s dive in!
Ingredients
- 1 tbsp Olive Oil
- 1 Poblano Pepper, chopped
- 1 Yellow Onion, chopped
- 3 cloves Garlic, minced
- 1 & 1/2 lbs Chicken Breasts
- 1 (15 oz) can of Cannellini Beans, drained and rinsed
- 1 (15 oz) can of Pinto Beans, drained and rinsed
- 1 (4 oz) can of Diced Chiles
- 1 cup Corn, frozen or fresh
- 1 cup Salsa Verde
- 3 cups Chicken Broth
- 2 tsp Ground Cumin
- 2 tsp Chili Powder
- 1/2 tsp Dried Oregano
- 1/4 tsp Smoked Paprika
- Pinch of Cayenne
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Sour Cream
- Juice of 1 Lime
Optional Toppings:
- Fresh Cilantro
- Shredded Cheese
- Jalapeño Slices
- Crushed Tortilla Chips
Substitutions:
- For a dairy-free option, omit the sour cream and use dairy-free yogurt instead.
- Swap the chicken breasts for boneless, skinless chicken thighs if you prefer darker meat.
Instructions
Step 1: Prepare the Ingredients
- Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped onion and poblano pepper to the skillet and sauté for about 5 minutes until the vegetables become tender and aromatic.
- Stir in the minced garlic and cook for an additional 40 seconds, stirring frequently.
Step 2: Combine Ingredients in the CrockPot
- Transfer the cooked vegetables to your slow cooker’s base.
- Add the chicken breasts, cannellini beans, pinto beans, diced chiles, corn, salsa verde, chicken broth, and all the spices.
Step 3: Cook the Chili
- Cover and cook on low for 5-6 hours or on high for 2.5 to 3 hours.
- The chicken should be tender and easy to shred.
Step 4: Shred and Finish
- Remove the chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the pot and stir in the sour cream and lime juice.
- Cover and let the chili cook for another 10-15 minutes to meld the flavors.
Step 5: Serve and Enjoy!
- Ladle the chili into bowls and serve with your favorite toppings like fresh cilantro, shredded cheese, and tortilla chips. Enjoy!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- For Extra Smokiness: Roast the poblano pepper over an open flame before chopping it. This adds a depth of flavor that enhances the chili.
- Make it Spicier: Add some chopped jalapeños or increase the amount of cayenne pepper if you like a kick!
- Creamier Texture: Stir in some cream cheese at the end for a richer, creamier base.
