Shredded Chicken and White Bean Chili with Roasted Poblanos


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

When poblanos are in season, roast a bunch of them at a time, peel and chop them, then put them in the freezer so you can just pop them—still frozen is fine—into stews like this one.


  • 1 tablespoon olive oil
  • ½ onion, diced
  • Salt and freshly ground black pepper
  • 1 clove garlic, chopped
  • ½ teaspoon ground cumin
  • 4 large poblano chiles, roasted, peeled, and seeded (see Note), then diced (about cups/230 g)
  • pounds (680 g) boneless, skinless chicken breasts, cut into large chunks
  • 4 cups (960 ml) chicken or turkey stock
  • 1 cup (210 g) dried navy beans
  • ½ cup (20 g) chopped fresh cilantro, or 1 cup (30 g) finely chopped spinach
  • 3 scallions, sliced
  • Juice of ½ lime



In a skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring frequently, until the onion is translucent, about 5 minutes. Add the garlic and cumin and stir for 1 minute. Pour in ½ cup (120 ml) water and scrape up any browned bits, then scrape the mixture into the slow cooker. Add the poblanos, chicken, and stock. Rinse the beans in a sieve under running water and add them to the cooker. Cover and cook on low for 8 hours.


Using two forks, shred the chicken. Stir in the cilantro, scallions, and lime juice and season with salt and pepper; cover and let stand for a few minutes to allow the beans to absorb some salt. Serve.