This CrockPot Poblano White Chicken Chili is hearty, warming and oh so simple! Say hello to your new staple easy and flavorful weeknight dinner.
Hearty & hassle-free!
It’s finally chili and soup season! This White Chicken Chili will absolutely be a regular on my home menu this season – I just love how easy it is. The slow-cooker really does all the work in this recipe, which is such a huge help at this crazy time of year where time flies even quicker than normal! Manual prep / cooking time is around 15 minutes for this dish, and for time in your slow cooker it takes 5 – 6 hours on low or 2.5 – 3 hours on high. It’s a great flexible recipe that allows you to tweak it to your own schedule which never goes amiss!
Also, it serves as great leftovers which is always a plus. My recipe serves 5 – 6 but you could totally double it and make extra to stock your freezer for an even easier dinner – trust me, future you will thank you!
Something for everyone
Another perk of this dish is that it’s so accommodating to food allergies and preferences; it’s fully gluten-free and could 100% be made vegetarian by skipping the chicken and swapping out the chicken stock for vegetable stock. For all my vegan friends, you could totally recreate this dish by doing the same thing and using your preferred vegan alternatives for the sour cream and cheese toppings. I’d love to see everyone’s versions of my CrockPot Poblano White Chicken Chili!
What you’ll need
- 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 (these are my faves!)
- Cilantro
- Shredded Cheese
- Jalapeño Slices
- Tortilla Chips
How it’s done
- Add your olive oil to a skillet over medium heat.
- Add in the onion and poblano and sauté for about 5 minutes. After this, throw in your garlic and let this cook for 40 seconds, stirring frequently.
- Transfer the onion, poblano and garlic to the base of your slow-cooker.
- Leaving aside the sour cream, lime and toppings, add the rest of the ingredients into your slow cooker.
- Cover with the lid and cook on low 5-6 hours or high for 2.5 to 3 hours.
- Remove the chicken breasts and shred with two forks. Transfer your shredded chicken back to the slow-cooker and stir in the sour cream and lime. Cover and cook for another 10-15 minutes.
- Serve with your favorite toppings and enjoy!
This dish is perfect for leftovers – I’ll often make a double batch for this sole reason! Once cooked, you can transfer any extra into an airtight container where it will keep in your fridge for up to 3 days. If I’m making a lot, I typically store mine in the freezer where it can last you 3 – 4 months – so gamechanging! For best results, I’d reccommend leaving any toppings off until after you reheat.
Yes, and it’s super easy! My favorite method to reheat chili is to do it over the stove because it works great for all serving sizes and is best for control when defrosting leftovers, but the microwave is super handy for when you need a single serving in a hurry.
For the stovetop method, place the leftovers into a pan over a medium heat and stir frequently. If you feel that things have thickened up compared to when it was freshly made, add some water or leftover stock until you get back to the original consistency. It should heat through from refrigerated in around 5 – 7 minutes. From frozen, follow the same instructions but over a high heat setting – it should take the same amount of time.
For the microwave, place the leftovers into a microwave-safe dish and add around a tablespoon of water or leftover stock to avoid drying things out. Cover with a paper towel / lid to lock that moisture in, and turn your microwave to a low power setting – around 30% should work well. Mix regularly to ensure all those yummy ingredients are being cooked consistently.
Go ahead and add any toppings after things are heated through and it should be just as delicious as the first time around!
The world’s your oyster – you could totally try that! I personally love the chicken in this recipe for something a little calmer and lighter than your typical Texas chili, but if you’re in the mood for a beef based chili you should try my Beef Poblano Chili [3] recipe – it is so rich and comforting!
Other recipes you will enjoy:
- CrockPot Creamy Chicken Tortilla Soup [4]
- Beef Poblano Chili [3]
- Egg Roll Soup [5]
- Minestrone Soup [6]
Why not save & pin for later?
Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest [7], Instagram [8] and like my page on Facebook [9]. If you make this recipe, be sure to leave a star rating and tag me in your pictures!
Print [2]CrockPot Poblano White Chicken Chili
- Total Time: 3 hrs
- Yield: 5–6 servings 1x
Description
My hearty CrockPot Poblano White Chicken Chili has quickly become one of my staple weeknight dinners – it’s deliciously warming and oh so simple!
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!
Notes
This dish is perfect for leftovers – I’ll often make a double batch for this sole reason! Once cooked, you can transfer any extra into an airtight container where it will keep in your fridge for up to 3 days. If I’m making a lot, I typically store mine in the freezer where it can last you 3 – 4 months – so gamechanging! For best results, I’d reccommend leaving any toppings off until after you reheat.
- Prep Time: 15 mins
- Cook Time: 2.5 – 3 hrs
Find it online: https://dashofmandi.com/crockpot-poblano-white-chicken-chili/ [12]