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CrockPot Poblano White Chicken Chili – Easy Slow Cooker Recipe

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

Scale

 

  • 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

Notes

  • 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.

Find it online: https://optimalrecipes.com/crockpot-poblano-white-chicken-chili-easy-slow-cooker-recipe/