Roasted Poblano Chicken Chili (Slow Cooker Simple!)

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Easy Slow Cooker Roasted Poblano Chicken Chili is a creamy spicy burst of flavor in every bowl!

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Roasted Poblano Chicken Chili is ridiculously creamy and jam-packed with zesty flavor! It’s one of Hubby’s favorites, and because it cooks low and slow in the slow cooker, it’s one of mine too! Conquer those hectic winter days with a fabulous dish packed with white meat and peppers! You will love this unique twist on traditional chili made with tomatoes and ground beef. Be sure to try my Slow Cooker Southwestern Beef Chili recipe for another delicious dinner option!

White Chicken Chili

What makes this dish so amazing? It’s all in the roasted peppers! Poblano peppers are chili peppers that have a very low heat index. Their mild flavor make them an excellent addition to family-style meals when you want just a pinch of heat, but not a punch! If you’d like a spicier version, feel free to throw in some chopped jalapeños or canned chili peppers. The cream cheese in this chili produces a rich creamy sauce that is absolutely heavenly!


Favorite Soups


How to roast Poblano Peppers (or any pepper!)

Roasting peppers enhances their natural flavor and adds a hint of smokiness to your dishes. I like to roast peppers for soups, chilis, and stews. It sounds like a lot of extra work, but roasting is actually very simple. While the peppers are in the oven, I go ahead and prep the other ingredients so no time is wasted.

Roasted Poblano Chicken Chili Recipe
  • Lightly spray a baking dish with cooking spray. Wash and dry peppers. Cut peppers in half and remove the seeds. Place peppers (skin side up) on baking sheet. Broil on LOW for about 15 minutes, or until the skins are blistered and charred.
Chicken Chili Recipe
  • Allow peppers to cool before handling. Carefully, remove the peeling. It’s okay if some of the peeling remains. Chop peppers into pieces and set aside.

How to make Roasted Poblano Chicken Chili

This Roasted Poblano Chicken Chili Recipe requires some roasting and chopping, but after that, everything goes into one pot and cooks easily. Set your slow cooker and feel free to go about your day! And bonus…leftovers taste even better!!

Equipment Used

Roasted Poblano Chicken Chili Recipe

Ingredient List

There are a lot of spices in this chili, but most of these spices are ones that I keep readily on hand. If you don’t have a rotisserie chicken to shred, feel free to use frozen chicken breasts (cooked and shredded) or any other cooked chicken option. As for the cilantro, my family is not crazy about its overwhelming flavor, so I substituted with parsley. Parsley has the same look, but it has a very mild flavor.

Recipe Preparation

Chicken Chili Recipe
  • Peel and chop the onion and the garlic cloves. Wash the cilantro or parsley well, and chop roughly,
Roasted Poblano Chicken Chili Recipe
  • In a large slow cooker, add the chopped onion, cloves of garlic, and parsley. Drain and rinse cannellini beans, then add to chopped vegetables. Add chopped roasted poblano peppers, creamed corn, chicken, all spices, chicken broth, and half and half.
  • Cut cream cheese into chunks and add to the slow cooker.
Chicken Chili Recipe
  • Cut lime in half and juice half a lime into the chili mixture using a lemon/lime press.
Chicken Chili Recipe
  • Stir all ingredients well to combine. Cook on LOW for 6 hours, or until cream cheese is completely melted and chili is creamy.
Chicken Chili Recipe Roux
  • If the Roasted Poblano Chicken Chili is thinner than you prefer, you may add a roux of cornstarch and water to your desired thickness. Add half a cup of water to a bowl and stir in 2 Tablespoons cornstarch until blended smooth. Slowly add the cornstarch, stirring the chili to combine, until thickened.  Note: Chili will thicken as it sets.
roasted-poblano-chicken-chili-recipe-heather-lucilles-kitchen-food-blog

Roasted Poblano Chicken Chili

Roasted peppers add flare for a chili that has creamy, spicy, chunky deliciousness in every bite!
5 from 2 votes
Print Pin Rate
Course: Main Courses, Soup and Salad
Cuisine: Mexican
Servings: 8
Calories: 406kcal

Ingredients

Instructions

Roasting Poblano Peppers

  • Lightly spray a baking sheet with cooking oil. Wash and dry peppers. Cut peppers in half and remove the seeds. Place peppers (skin side up) onto baking sheet. Broil on LOW for about 15 minutes, or until the skins are blistered and charred. Allow peppers to cool before handling. Carefully, remove the peeling. Chop peppers into pieces and set aside.

Roasted Poblano Chicken Chili

  • In a large slow cooker, add chopped onion, garlic, and parsley.
  • Drain and rinse cannellini beans, then add to chopped vegetables. Add chopped roasted poblano peppers, creamed corn, chicken, all spices, chicken broth, and half and half.
  • Cut cream cheese into cubes and add to the slow cooker. Cut lime in half and juice one half lime into the chili mixture using a lemon/lime press. Stir all ingredients well to combine.
  • Cook on LOW for 6 hours, or until cream cheese is completely melted and chili is creamy.
  • If chili is too thin, add half a cup of water to a bowl and stir in 2 Tablespoons cornstarch until blended smooth. Slowly add the cornstarch mixture, stirring the chili to combine, until thickened.  Note: Chili will thicken as it sets.

Notes

Notes:  There are many options for garnish that will compliment this chili; cheese, enchilada sauce, sliced limes, avocado, and tortilla strips are some of our favorites.
 

Nutrition

Calories: 406kcal | Carbohydrates: 47g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Fiber: 8g | Sugar: 6g

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