This easy crock pot white chicken chili recipe is perfect for a quick, hearty meal.
Because everything’s easier in a crockpot.
There are a few things that make this recipe better than so many other crock-pot white chicken chili recipes:
- It uses pablano peppers
- It’s gluten-free
- It’s topped with homemade tortilla strips
The poblano peppers really add quite a depth of flavor to this chili recipe. And chicken thighs are wonderful to use for this.
Chicken thighs have a layer of fat on them, which flavors the dish naturally. Once it’s time to shred the chicken, you simply take the thighs out and discard the fatty skin and bones. So easy!
Although, you can use any type of chicken you’d like, including whole chicken breasts.
7 main ingredients are used in this awesome chili recipe:
- poblano peppers
- white beans
- milk or cream
Most of these ingredients you probably already have in your fridge or cupboard! I also added green onions and minced garlic that really upped the flavor of the chili.
How To Make Crock Pot Chicken Chili – Step By Step
Add all ingredients to a crock pot on high heat.
Sprinkle salt and pepper all over ingredients, then close lid and let cook for approximately 2 hours.
Halfway through, take out chicken and shred. Then add back to crock pot.
For Homemade Tortilla Strips:
Add sliced corn tortillas to a skillet with good olive oil on high heat.
Let cook for about 2 minutes on one side, then flip strips with tongs and cook for another 2 minutes.
Tortilla strips should be a golden brown when finished.
Carefully remove strips and place on plate lined with paper towels, then sprinkle kosher salt all over to taste.
You will absolutely LOVE this recipe! It’s a perfect crock pot dish to finish up winter’s cold last few months! I ate this up after a long week of restaurant photo shoots and a magazine cover shot that I landed! So exciting!
And what was more exciting? Coming home to this fabulous crock pot white chicken chili.
Want More Chili Recipes? Try This: