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–+ servings

Crock Pot Creamy Poblano Chicken Chowder

Crock Pot Creamy Poblano Chicken Chowder is both easy and budget-friendly, featuring charred poblano peppers, chicken thighs, potatoes, and spices simmered to perfection in a slow cooker.
Katie Chase
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Equipment

  • 6 quart slow cooker
  • sheet pan
  • plastic wrap
  • large bowl
  • knife
  • cutting board
  • potato peeler
  • measuring utensils
  • blender

Ingredients

  • 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

Instructions

  • 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.