This CrockPot poblano white chicken chili is such a flavorful and easy weeknight dinner!
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.
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PrintCrockPot Poblano White Chicken Chili
- Yield: 5–6 servings 1x
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: cilantro, shredded cheese, jalapeño slices, tortilla chips
Instructions
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!
Kathy
Wow this is delicious!
★★★★★
Andrea
This looks delicious. Do you have the nutritional info per serving?
Amanda Hickman
thank you! I do not, sorry!
SAras
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!
★★★★★
Kara
this was FANTASTIC, so much flavor and perfect chicken. Thank you! Served with avocado, cilantro, green onions, lime, and sour cream.
★★★★★