Slow Cooker White Chicken Chili with Roasted Poblano

There are certain smells that just feel like home, and for me, a slow cooker bubbling away on a chilly afternoon is right at the top of that list. I first had white chicken chili at a neighborhood potluck years ago. It was good, comforting and creamy, but I felt like it was missing a little something, a spark to make it truly memorable.

Most recipes I found called for heavy cream or cream cheese to get that signature velvety texture. While delicious, they can sometimes feel a bit heavy. I wanted that same creaminess but with a brighter, more complex flavor. That’s when I had the idea to try goat cheese.

Let me tell you, it was a game changer. The goat cheese melts down beautifully, creating a luxurious texture while adding a subtle, tangy note that perfectly cuts through the richness. It complements the smoky roasted poblano peppers and bright lime juice in a way that is just spectacular. This slow cooker white chicken chili recipe is now one of my most requested dishes, and I’m so excited to share my special twist with you all.

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Why This Slow Cooker White Chicken Chili Recipe Works

White chicken chili has become a modern classic for good reason. It’s a fantastic alternative to traditional tomato based chili, offering a lighter yet equally satisfying and flavorful experience. It’s the kind of meal that’s perfect for game days, cozy weeknight dinners, or feeding a crowd without a lot of fuss.

The beauty of this particular recipe lies in a few key details that elevate it from good to truly great. First, we use a slow cooker. This method allows all the incredible flavors from the aromatics, spices, and chicken to meld together over several hours, resulting in unbelievably tender chicken and a broth that’s rich with flavor. It’s a true set it and forget it meal, which is a lifesaver on busy days.

The real secret, however, is the combination of roasted poblano peppers and tangy goat cheese. Roasting the poblanos before adding them to the pot imparts a mild, smoky depth that you simply cannot get from raw peppers. This smoky flavor is the perfect foundation for the creamy, tangy goat cheese that gets stirred in at the end. Unlike cream cheese, which mainly adds richness, goat cheese brings a distinct, sophisticated tang that brightens the entire dish. It creates a creamy finish that is luxurious without being heavy, making every spoonful complex and delicious.

Ingredients for Slow Cooker White Chicken Chili

Gathering your ingredients, or doing your mise en place as the chefs say, is the first step to a relaxed and enjoyable cooking experience. For this chili, we’re using fresh, flavorful ingredients that come together to create something truly special. The list might seem long, but each component plays a vital role in building the layers of flavor that make this chili a standout.

The quality of your ingredients will shine through in the final dish. I always recommend using low sodium chicken broth so you can control the saltiness yourself. Fresh garlic, onion, and cilantro will always give you a better result than their dried or powdered counterparts. But the real star, my secret weapon, is the goat cheese. Don’t be tempted to skip it, it makes all the difference.

• 2 lbs boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth
• 2 (15-ounce) cans Great Northern beans, rinsed and drained
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 large poblano peppers
• 1 jalapeño, seeded and minced (optional, for extra heat)
• 1 (15-ounce) can whole kernel white corn, drained
• 4 ounces goat cheese, crumbled
• 1/4 cup chopped fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• Juice of 1 lime
• For topping (optional): tortilla strips, sliced avocado, extra cilantro, crumbled goat cheese

A quick note on the key players here. For the goat cheese, look for a soft, plain chèvre log. This type melts most easily and provides that signature tangy creaminess we’re after. For the poblano peppers, choose ones that are firm and have smooth, dark green skin. They are essential for that smoky background flavor. Lastly, while chicken breasts work perfectly, I find that chicken thighs add a little extra richness and stay incredibly moist during the long cooking time.

Step-by-Step Instructions For Making White Chicken Chili

Making this incredible chili is wonderfully simple, thanks to the magic of the slow cooker. Most of the work is done right at the beginning, leaving you free to go about your day while your kitchen fills with the most amazing aroma. Just follow these steps, and you’ll have a perfect pot of chili waiting for you at dinnertime.

Step 1: Char the Poblano Peppers

This first step is crucial for developing a deep, smoky flavor. If you have a gas stove, you can char the peppers directly over the flame using tongs to turn them until all sides are blackened. Alternatively, place them on a baking sheet under your oven’s broiler, turning every few minutes. Once they’re blistered all over, place them in a bowl and cover it tightly with plastic wrap. This traps the steam, which makes the skins incredibly easy to peel off after about 10 to 15 minutes. Once they are cool, just peel away the skin, remove the stems and seeds, and give them a good chop.

Step 2: Combine the Chili Base

Now it’s time to build the flavor foundation. In the basin of a 6-quart or larger slow cooker, combine the chicken broth, rinsed beans, chopped onion, minced garlic, your beautifully roasted poblano peppers, and the minced jalapeño if you like a little extra kick. Add in the cumin, oregano, salt, and pepper, and give it all a good stir to mix everything together.

Step 3: Add the Chicken

Take your chicken breasts or thighs and nestle them right into the broth mixture. You want to make sure the chicken is mostly submerged. This ensures it cooks evenly and soaks up all those wonderful spices and flavors as it simmers away.

Step 4: Cook Low and Slow

Cover the slow cooker and let it do its thing. You can cook it on low for 6 to 8 hours, which is my preferred method for the most tender chicken, or on high for 3 to 4 hours if you’re shorter on time. You’ll know it’s ready when the chicken is fully cooked and shreds easily.

Step 5: Shred the Chicken

Carefully remove the cooked chicken from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the meat into bite sized pieces. A little trick I love is to use a hand mixer on low speed to shred the chicken in seconds. It works like a charm!

Step 6: Stir in the Final Ingredients

Return the shredded chicken to the slow cooker. Now it’s time for the final touches. Stir in the drained corn, the crumbled goat cheese, the freshly chopped cilantro, and the juice of one lime. These ingredients are added at the end to keep their flavors bright and textures perfect.

Step 7: Melt and Heat Through

Put the cover back on and cook on high for just another 15 to 20 minutes. This is just long enough for the goat cheese to melt into a creamy, dreamy sauce and for all the new ingredients to get nice and hot.

Step 8: Final Taste and Serve

Give the chili one final stir to make sure everything is incorporated. Now is the most important part, taste it. It might need a little extra salt, pepper, or another squeeze of lime juice to really make the flavors pop. Adjust as needed, then ladle it into bowls and enjoy.

How To Serve This White Chicken Chili Recipe

Once your chili is perfectly seasoned and ready to go, the real fun begins. Serving this chili is all about the toppings. I love to set up a little chili bar on the counter so everyone can customize their own bowl. It turns a simple dinner into a fun, interactive experience, and it’s especially great when you have guests over.

Think about a variety of colors, textures, and flavors when you’re choosing your toppings. You want some crunch, some extra creaminess, and something fresh and herby to brighten it all up. My family has their favorites, but it’s always fun to introduce something new to the mix.

Here are some of our go-to toppings and serving suggestions:

• Crunch: Crispy tortilla strips are a must. You can buy them or make your own by slicing corn tortillas and baking them until golden. Crushed tortilla chips or even some salty crackers work well too.
• Creaminess: A dollop of sour cream or plain Greek yogurt is lovely. Sliced or diced avocado adds a rich, buttery texture that complements the chili beautifully. And of course, a little extra crumbled goat cheese on top never hurts.
• Freshness: A sprinkle of fresh cilantro is essential for a pop of bright, herbaceous flavor. Thinly sliced radishes or jalapeños add a nice, spicy crunch, while some pickled red onions can provide a zesty tang.

As for what to serve alongside it, you can’t go wrong with a warm piece of skillet cornbread for dipping. A simple green salad with a light citrus vinaigrette would also be a perfect, refreshing counterpoint to the rich chili. But honestly, this Slow cooker white chicken chili is so hearty and satisfying, it’s a complete meal all on its own in a big, cozy bowl.

How To Store & Reuse Leftovers

One of the best things about making a big pot of chili is that the leftovers are often even more delicious the next day. As the chili sits in the refrigerator, the flavors have more time to meld and deepen, creating an even richer and more complex taste. Storing and reheating this chili is simple, and there are so many creative ways to enjoy the leftovers.

First things first, let’s talk about storage. It’s important to let the chili cool down to room temperature before you pack it away. Storing hot food directly in the fridge can raise the internal temperature and put other foods at risk. Once cooled, you can transfer it to an airtight container.

Here’s how to handle your delicious leftovers:

• Refrigerating: Stored in an airtight container, the chili will keep well in the refrigerator for up to 4 days. This makes it perfect for easy lunches or quick dinners throughout the week.
• Freezing: This chili freezes wonderfully. For best results, cool it completely and then portion it into freezer safe bags or containers. Be sure to press out any excess air from the bags to prevent freezer burn. It will last for up to 3 months in the freezer. When you’re ready to eat it, just thaw it overnight in the refrigerator.
• Reheating: The best way to reheat the chili is gently on the stovetop over medium low heat, stirring occasionally until it’s heated through. If it seems too thick, you can add a small splash of chicken broth or water to loosen it up. You can also reheat individual portions in the microwave.

If you want to get creative, leftovers can be transformed into entirely new meals. Try using the chili as a topping for baked potatoes or nachos, as a filling for quesadillas, or even stirred into some macaroni and cheese for a seriously decadent dish. The possibilities are endless.

Substitutions & Variations For White Chicken Chili

While I believe this recipe is perfect as is, I always say the best recipe is one you make your own. Cooking should be fun and flexible, so feel free to experiment with different ingredients based on what you have on hand or what your family prefers. This Slow cooker white chicken chili is a fantastic base for all sorts of delicious variations.

Whether you need to accommodate a dietary restriction, want to amp up the spice level, or just feel like trying something new, there are plenty of simple swaps you can make without compromising the heart of the dish. Don’t be afraid to play around in the kitchen. That’s how new family favorites are born.

Here are a few ideas to get you started:

• Bean Swaps: Great Northern beans are my go to for their creamy texture, but cannellini beans or navy beans would be excellent substitutes. If you want to change things up completely, you could even use pinto beans or a can of black beans, though this will change the color of the final chili.
• Cheese Alternatives: If you are not a fan of goat cheese, you can achieve a similar creamy texture by stirring in 4 ounces of softened cream cheese at the end. For a more classic cheesy pull, try adding 1 cup of shredded Monterey Jack or pepper jack cheese.
• Spice It Up: For those who like it hot, you can easily increase the heat. Leave the seeds in your jalapeño, add a diced serrano or habanero pepper along with the onion, or stir in a quarter teaspoon of cayenne pepper with the other spices.
• Make It Milder: If you’re sensitive to spice, simply omit the jalapeño. The roasted poblano peppers provide a wonderful smoky flavor with very little heat, so the chili will still be incredibly flavorful.
• Veggie Boost: Feel free to add more vegetables. A cup of diced zucchini, bell peppers, or even some hominy would be a wonderful addition. Just stir them in during the last 30 to 60 minutes of cooking time so they don’t get too mushy.

5 FAQs About Slow Cooker White Chicken Chili

Here are some straightforward answers to the most common questions I receive about this Slow cooker white chicken chili recipe.

Can I make this Slow cooker white chicken chili on the stovetop?

Absolutely. While the slow cooker makes this recipe incredibly easy, you can definitely adapt it for the stovetop. The results will be just as delicious, and it will be ready much faster. To start, you’ll want to heat a tablespoon of olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and jalapeño and cook for another minute until fragrant.

Next, stir in the cumin, oregano, salt, and pepper. Add the chicken broth, rinsed beans, and your chopped roasted poblano peppers. Bring the mixture to a simmer. Add the chicken breasts, reduce the heat to low, cover, and let it gently simmer for about 20 to 25 minutes, or until the chicken is cooked through. From there, the steps are the same. Remove and shred the chicken, return it to the pot, and stir in the corn, goat cheese, cilantro, and lime juice. Let it simmer for a few more minutes until the cheese is melted and everything is heated through.

Why is my Slow cooker white chicken chili so thin?

A thin chili can sometimes happen, especially in a slow cooker where liquid doesn’t evaporate. The most common reason is the condensation that builds up on the lid and drips back into the pot. If you find your chili is more like a soup than you’d prefer, there are a few very simple ways to thicken it up. My favorite method is to take about a cup of the chili, including beans and liquid, and blend it until smooth with an immersion blender or a regular blender, then stir it back into the pot. The puréed beans act as a natural and flavorful thickener.

Another easy fix is to mash some of the beans directly in the slow cooker with the back of a spoon. This releases their starches and will help thicken the broth. If you need a bit more thickening power, you can make a simple cornstarch slurry. Just whisk one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the simmering chili. Let it cook for a few more minutes, and it will thicken up nicely without affecting the flavor.

Can I use a different kind of cheese in this white chicken chili recipe?

Of course. While I personally love the unique tangy creaminess that goat cheese brings to this dish, I understand it might not be for everyone. The goal is to add a rich, creamy element, and there are several other ingredients that can do that job beautifully. The most common substitute would be cream cheese. Simply stir in 4 ounces of softened, cubed cream cheese at the end of the cooking time, just as you would with the goat cheese. It will melt to create that classic, velvety texture many white chili recipes are known for.

If you prefer more of a traditional cheesy flavor, you could stir in a cup or two of shredded Monterey Jack, pepper jack, or a Mexican blend cheese until it’s melted and gooey. Another option is to skip the cheese altogether in the chili itself and instead offer a dollop of sour cream or plain Greek yogurt as a topping when you serve it. This allows each person to add creaminess to their own liking.

Is it necessary to roast the poblano peppers for this chili?

I will always say yes, it’s highly recommended. That said, is it strictly necessary? No. If you are in a major time crunch, you can skip the roasting step. However, I want to be clear that you will be missing out on a significant layer of flavor. Roasting the peppers transforms them. The process caramelizes their natural sugars and imparts a deep, smoky flavor that permeates the entire chili. It’s a subtle but powerful element that really elevates the dish from a simple chicken chili to something special.

If you do have to skip it, just remove the stem and seeds from the raw poblano peppers, chop them up, and add them to the slow cooker along with the onion and other aromatics. The chili will still be delicious. It will just have a “greener,” fresher pepper flavor instead of that rich, smoky undertone. If you have the extra 15 minutes, I promise the effort of roasting the peppers is well worth it for the incredible depth of flavor it provides.

Can I use pre-cooked chicken for this Slow cooker white chicken chili?

Yes, using pre-cooked chicken is a fantastic shortcut that makes this already easy recipe even faster. A store bought rotisserie chicken is perfect for this. You’ll need about 3 to 4 cups of shredded chicken to equal the 2 pounds of raw chicken called for in the recipe. This is a great option for a weeknight when you don’t have the full 4 to 8 hours for the slow cooker to work its magic.

Since the chicken is already cooked, you won’t need the long cooking time. You can simply combine all the ingredients except for the chicken, cheese, cilantro, and lime juice in the slow cooker. Cook on low for about 4 to 5 hours or on high for 2 hours to let the flavors of the base develop. Then, about 30 minutes before you’re ready to serve, stir in your shredded rotisserie chicken, corn, goat cheese, cilantro, and lime juice. Let it all heat through, and dinner is served.

Try These Recipes Next

If you loved the cozy, comforting flavors of this chili, I have a few other recipes I know you’ll enjoy.

• Easy White Chicken Chili Recipe: This is a fantastic stovetop version of the classic, perfect for when you want that delicious white chili flavor in under an hour.
• Crock Pot Creamy Mexican Chicken Soup: If you love creamy, set it and forget it meals, this soup is for you. It’s packed with Mexican inspired flavors and is unbelievably comforting.
• Crockpot Turkey Chili: For those who enjoy a more traditional red chili, this turkey version is a lighter, healthier take that doesn’t skimp on flavor.

I hope you’ll give these a try for your next family dinner.