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Creamy Crockpot White Chicken Chili with Hatch Peppers

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A creamy, slow-cooked white chicken chili featuring smoky Hatch peppers, tender chicken, and white beans. This set-it-and-forget-it recipe delivers a rich, velvety texture with a gentle, rolling warmth that builds with each spoonful.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 4–5 medium Hatch peppers, roasted and chopped
  • 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (preferably Mexican)
  • 1 teaspoon mild chili powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 8 oz cream cheese, softened and cubed
  • ½ cup heavy cream (optional)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • Juice of 1 lime

Instructions

  1. If using fresh Hatch peppers, roast them under the broiler for 8-10 minutes, turning once, until skins are blackened. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove stems and seeds (leave some seeds for more heat), and chop the flesh. Set aside.
  2. Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the diced onion, minced garlic, chopped Hatch peppers, drained white beans, ground cumin, dried oregano, chili powder, salt, and pepper. Pour the chicken broth over everything. Do not stir.
  3. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  4. Carefully remove the chicken breasts from the slow cooker and shred with two forks (or use a hand mixer on low speed directly in the pot). Return the shredded chicken to the slow cooker.
  5. Add the softened cream cheese cubes to the chili. Stir gently until fully melted and incorporated, about 2-3 minutes.
  6. Stir in the heavy cream (if using) and lime juice. Taste and adjust seasoning with additional salt, pepper, or cumin if needed. Let cook for another 10-15 minutes on LOW.
  7. Ladle into bowls and garnish with fresh cilantro, extra lime wedges, and desired toppings (shredded cheese, diced avocado, tortilla strips, sour cream).

Notes

For best results, let cream cheese come to room temperature before adding. If chili is too thin, cook uncovered on HIGH for 15-20 minutes to thicken. Leftovers taste even better the next day. Can be frozen for up to 3 months.

Nutrition

Keywords: white chicken chili, crockpot chili, Hatch peppers, creamy chili, slow cooker chili, white bean chili

Find it online: https://evabakery.com/creamy-crockpot-white-chicken-chili-with-hatch-peppers/