This Crock Pot Creamy Poblano Chicken Chowder recipe is both easy and budget-friendly, featuring charred poblano peppers, chicken thighs, potatoes, and spices simmered to perfection in a slow cooker. The creamy blend of cream cheese, heavy cream, and pepper jack cheese makes it irresistibly delicious.
Today’s Harvest Leftover: Poblano Peppers
Poblano peppers are a budget-friendly kitchen hero! They’re mild, so not too spicy for the family, and they add fantastic flavor to dishes.
The best part? You can easily grow them at home, even if you’re not a gardening pro. Poblano plants thrive in warm weather, and they produce lots of peppers, so you’ll save money on groceries.
Reasons to Love Soup Season
Soup season is a mom’s secret weapon for cooking delicious, healthy meals while keeping the budget in check. First of all, soups are incredibly cost-effective. You can create hearty, filling soups with simple and affordable ingredients.
Soups are also versatile and can be tailored to suit your family’s tastes. Whether it’s a creamy tomato bisque or a hearty chicken and vegetable soup, there’s a soup for everyone. Plus, soups are a great way to sneak in extra veggies and nutrients, making them a win-win for your family’s health.
Soups are also fantastic for meal prepping! Whip up a big pot of soup on the weekend, and you’ll have easy, nutritious meals throughout the week, saving you both time and money.
Exact measurements can be found in the printable recipe card below.
- If you have chicken breast on hand, you can substitute it for the chicken thighs.
- If you have or prefer jalapenos over poblanos, feel free to use them instead. Just be sure to sauté them first before addling them to your chowder.
- Use up leftover mashed potatoes by putting them in the blender at the end instead of using potatoes.
Chowder vs. Soup
The main difference between chowder and soup is their thickness and creaminess.
Chowder is typically contains dairy products like cream, milk, or cheese, which give it a rich and hearty texture. Soups, on the other hand, can vary in thickness and may or may not contain dairy, making them generally thinner and lighter in consistency.
Chowders often have a chunkier texture and may include ingredients like potatoes or corn, while soups can have a smoother or more varied mixture of ingredients.
Tips for chowder in a crock pot
To ensure any chowder or soup with dairy maintains a smooth texture and doesn’t curdle, follow these tips:
- First, choose full-fat dairy products as higher fat content helps prevent curdling. You should also let your cream cheese come to room temperature before starting your chowder.
- When adding milk and cream, microwave it just enough to get the chill off before incorporating it into the pot.
How to Roast Poblano Peppers
- Place the poblano peppers directly over a flame on a gas stove or under a broiler in your oven.
- Turn them occasionally until the skin becomes charred and blistered all over, which usually takes about 5-7 minutes.
- Once charred, immediately place the roasted peppers in a sealed plastic bag or a covered bowl for about 10 minutes. This helps loosen the skin, making it easier to peel off.
- After they’ve steamed, use a knife or your fingers to peel away the blackened skin. It should come off easily.
- Slice open the peppers, remove the seeds and stem, and they’re ready to be used in your recipes.
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Char the poblano peppers, remove skin, stem, and seeds, then chop them.
- Add charred poblanos, diced potatoes, sliced onion, chicken thighs, cream cheese, corn, garlic, cumin, salt, black pepper, chicken stock, heavy cream, and bay leaves to a slow cooker.
- Cook on low for 4 hours.
- Remove bay leaves and discard.
- Blend 1 cup of liquid from the slow cooker with pepper jack cheese, then add it back to the slow cooker.
- Stir and serve. Enjoy your creamy poblano chicken chowder!
How to store and love your leftovers
- Refrigerate: Let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freeze: Allow the chowder to cool completely, then place it in a freezer-safe container or resealable freezer bags. Ensure there’s no excess air to prevent freezer burn. It can be frozen for up to 2-3 months.
- Reheat: Reheat on the stovetop over low to medium heat, stirring occasionally until heated through. Alternatively, microwave it in a microwave-safe container in 1-2 minute increments, stirring in between, until it reaches your desired temperature. Adding a splash of additional cream or broth while reheating can help maintain its creamy consistency.
Be aware that freezing a creamy soup or chowder may cause changes in the texture. Follow instructions for reheating carefully to avoid this!
Poblano peppers are generally considered mild, so the chowder has a subtle, pleasant heat. It’s not overly spicy, making it suitable for most taste preferences.
Yes, you can use chicken breasts if you prefer. However, chicken thighs tend to be more flavorful and tender when slow-cooked.
Yes, you can adapt this recipe for the Instant Pot or stovetop. Simply sauté the ingredients, pressure cook or simmer until the potatoes are tender, then add the cream cheese and shredded cheese at the end.
Yes, you can make it vegetarian by omitting the chicken and using vegetable broth instead of chicken stock.
- Mexican Rice and Beans
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Crock Pot Creamy Poblano Chicken Chowder
- 6 quart slow cooker
- sheet pan
- plastic wrap
- large bowl
- cutting board
- potato peeler
- measuring utensils
- 4 poblanos (2.11) roasted and diced
- 6 Russet potatoes (5.94) peeled and diced
- 1 yellow onion (0.78) diced small
- 2 pounds chicken thighs (6.92) boneless, skinless
- 8 ounces cream cheese (1.48)
- 1 cup corn (0.54) canned or frozen
- 1 tablespoon garlic (0.29) minced
- 2 teaspoons cumin (0.34)
- 2 teaspoons salt (0.01)
- 1 teaspoon pepper (0.42)
- 4 cups chicken stock (2.78)
- 2 cups heavy cream (2.78)
- 2 bay leaves (0.21)
- 8 ounces pepper jack cheese (2.22) shredded
- Char the poblanos over the stovetop or in the oven under the broiler. See the post for specific tips. Place in a bowl and cover with plastic wrap for 5-10 minutes until cool to touch. Remove skin of pepper, stem, and seeds. Chop remaining pepper into small pieces.
- Add all of the ingredients except for the Pepper Jack Cheese to the slow cooker. Cook on low for 4 hours.
- Remove the bay leaves and discard. Transfer 1 cup of liquid to a blender and add cheese. Blend well and add back to slow cooker. Stir and serve.