Slow Cooker White Chicken Poblano Chili
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5 from 1 vote

White Chicken Poblano Chili

White Chicken Poblano Chili is the perfect combination of creamy and spicy.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Soup
Cuisine: Mexican
Keyword: White Chicken Poblano Chili
Servings: 6
Calories: 335kcal
Author: Sarah Olson



  • 21½ oz. cans cream of chicken soup (two-10.75-oz. cans)
  • 3 cups water
  • ½ cup onion onion
  • 1 poblano pepper diced (about 1 cup)
  • ½ tsp. oregano
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. garlic powder
  • tsp. cumin
  • 30 oz cannellini beans (two-15-oz. cans); drained and rinsed
  • lbs. boneless skinless chicken breasts

For Serving

  • Monterey Jack cheese shredded
  • green onion sliced


  • Add the cream of chicken soup and water to the slow cooker; smoothing out the lumps as much as possible.
  • Stir in the onions, poblano peppers, oregano, salt, pepper, garlic powder, and cumin.
  • Gently fold in the beans, taking care not to smash them.
  • Add the chicken breasts.
  • Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
  • Once done, shred the chicken right in the slow cooker with 2 forks.
  • Serve the chili topped with Monterey Jack cheese and green onions.


Calories: 335kcal | Carbohydrates: 32g | Protein: 35g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 1237mg | Potassium: 524mg | Fiber: 8g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 5mg