Creamy Poblano Crockpot White Chicken Chili for Fall Dinners

Warm up crisp autumn evenings with this creamy poblano white chicken chili made effortlessly in your slow cooker. Boneless chicken thighs simmer low and slow with sweet corn, mild poblano peppers, and aromatic spices until melt-in-your-mouth tender. Stirring in velvety cream cheese right before serving gives this cozy dinner a rich, satisfying texture that everyone loves.

Ingredients

• 2 lb boneless skinless chicken thighs
• 2 medium poblano peppers, seeded and finely diced
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 1 can (15 oz) sweet corn kernels, drained
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups low-sodium chicken broth
• 4 oz cream cheese, softened and cubed
• 1/2 cup heavy cream
• Fresh cilantro, lime wedges, and crumbled cotija cheese for serving

Instructions

1. Add the diced poblano peppers, yellow onion, garlic, rinsed cannellini beans, sweet corn, and diced green chilies to the bottom of your slow cooker.
2. Place the boneless chicken thighs over the vegetables and beans. Season evenly with cumin, dried oregano, smoked paprika, salt, and black pepper. Pour the chicken broth over everything.
3. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the chicken is tender and reaches an internal temperature of 165 F.
4. Transfer the chicken thighs to a clean cutting board and shred using two forks. Return the shredded chicken to the slow cooker.
5. Add the cubed cream cheese and heavy cream to the slow cooker. Cover and cook on LOW for an additional 15 to 20 minutes, stirring until the cream cheese is fully melted and smooth. Ladle into bowls and serve with fresh cilantro, lime wedges, and cotija cheese.

Tips

• For an extra thick chili, mash 1/2 cup of the cooked white beans against the side of the pot before adding the cream.
• Poblano peppers provide mild flavor, but if you prefer extra heat, swap one poblano for a jalapeño pepper.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat on the stovetop.