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!

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.