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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!