CrockPot Poblano White Chicken Chili

This CrockPot poblano white chicken chili is such a flavorful and easy weeknight dinner!

CrockPot Poblano White Chicken Chili

It’s finally chili and soup season! This white chicken chili will be made on repeat this season. I love how easy it is. The slow-cooker really does all the work. Also, it serves as great leftovers which is always a plus.

Other recipes you will enjoy:

white chicken chili

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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: cilantro, shredded cheese, jalapeño slices, tortilla chips


Add the olive oil to a skillet over medium heat.

Add the onion and poblano and sauté for about 5 minutes. Add garlic and let cook for 40 seconds, stirring frequently.

Transfer onion, poblano and garlic to the base of your slow-cooker.

Add the rest of the ingredients besides the sour cream, lime and toppings.

Cover and cook on low 5-6 hours or high for 2.5 to 3 hours.

Remove chicken and shred with two forks, transfer back to the slow-cooker. Stir in the sour cream and lime. Cover and cook for another 10-15 minutes.

Serve with desired toppings and enjoy!

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    Recipe rating



    Wow this is delicious!


    This looks delicious. Do you have the nutritional info per serving?

      Amanda Hickman

      thank you! I do not, sorry!


    This is a Keeper! It came out amazing! Only different thing I did was dice up a whole JALAPEÑO and add it with the poBlano and onion In the pan. So Yummy on these cold nights!


    this was FANTASTIC, so much flavor and perfect chicken. Thank you! Served with avocado, cilantro, green onions, lime, and sour cream.