Slow Cooker Chicken Stuffed Pepper Soup

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I first made this Slow Cooker Chicken Stuffed Pepper Soup on a rainy weeknight when I wanted something cozy, hands-off, and a little smoky. It hits the sweet spot between a hearty soup and the flavors of stuffed poblanos — roasted poblano peppers, shredded chicken, beans, and corn simmered low and slow. If you like set-it-and-forget-it dinners that still taste homemade, this one’s for you. For other slow-cooker chicken comfort meals I often lean on, see this green chile chicken and rice casserole for inspiration.

Why you’ll love this dish

This soup pairs the charred, slightly smoky flavor of roasted poblano peppers with familiar stuffed-pepper fillings — think black beans, corn and shredded chicken — but in a bowl. It’s low-effort, very adaptable, and freezes beautifully, making it a great choice for busy families, meal prep, or a casual weekend dinner.

“A perfect weeknight soup: smoky poblanos, tender chicken, and a cozy broth that tastes like it simmered all day.” — Home cook review

• Budget-friendly: uses canned beans, corn and tomatoes alongside leftover or rotisserie chicken.
• Hands-off: toss everything into the slow cooker and walk away.
• Crowd-pleasing: mild but flavorful; toppings let you dial up heat or creaminess.
• Meal-prep friendly: makes excellent leftovers for lunches or freezer meals.

How this recipe comes together

Before you start, here’s the quick plan:

• Roast and peel poblano peppers, shred cooked chicken (rotisserie works great).
• Combine chicken, peppers, beans, corn, tomatoes, aromatics, spices and chicken broth in the slow cooker.
• Cook low and slow (or on high for a shorter time), then finish with toppings.

This overview sets expectations: no stovetop fuss, mostly assembly, and a final seasoning check before serving.

What you’ll need

• 1 lb shredded cooked chicken (rotisserie chicken saves time; you can also poach breasts or use leftover roast)
• 4 roasted and peeled poblano peppers, chopped (to roast: char over a gas flame, under a broiler, or on a grill; then steam in a bag and peel)
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) corn, drained (frozen corn works too)
• 1 can (28 oz) diced tomatoes
• 4 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• Shredded cheese, for topping
• Sour cream, for serving

Notes and substitutions:

• For a vegetarian version, swap the chicken for extra beans or crumbled firm tofu and use vegetable broth.
• If you prefer more heat, use jalapeños in addition to or instead of poblanos.
• For a richer soup, stir in a few ounces of cream cheese or heavy cream at the end. For more slow-cooker inspiration and comforting stews, try this cozy slow-cooker chicken stew.

Step-by-step instructions

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1. Prepare poblanos: Roast until charred, place in a bowl and cover for 10 minutes, then peel, remove seeds, and chop.
2. Add ingredients to the slow cooker: Combine shredded chicken, chopped poblanos, black beans, corn, diced tomatoes (with juices), chicken broth, chopped onion, minced garlic, cumin, chili powder, and a pinch of salt and pepper.
3. Stir to combine and cover the slow cooker.
4. Cook: Low for 6–8 hours, or high for 3–4 hours. The long, low cook melts flavors together; high works when you’re short on time.
5. Finish and season: Taste before serving and adjust salt, pepper, or a squeeze of lime if you like brightness.
6. Serve hot topped with shredded cheese and a dollop of sour cream.

Chef’s note: If you want a thicker, creamier texture, remove about 1 cup of the soup, mash it, and stir back in, or add a few tablespoons of masa harina slurry to thicken in the last 15–20 minutes. For alternative slow-cooker ideas with a bright twist, see this angel chicken breeze recipe.

Best ways to enjoy it

• Bowl it up with warm cornbread or crusty bread for sopping the broth.
• Serve over rice or farro for a heartier meal.
• Top options: shredded cheddar or Monterey Jack, cilantro, sliced avocado, lime wedges, and pickled red onions.
• For a Tex-Mex dinner, offer tortilla chips on the side for scooping or crumbled on top.

Storage and reheating tips

• Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.
• Freezing: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stovetop over medium-low heat or microwave until piping hot throughout (165°F/74°C internal temperature recommended). Add a splash of broth or water if the soup has thickened in the fridge.
• Food safety: Don’t leave the soup at room temperature for more than 2 hours; cool quickly and refrigerate.

Helpful cooking tips

• Use rotisserie chicken to save time — no extra cooking required.
• Roast poblanos on a hot grill or broiler and steam in a bowl covered with plastic wrap to make peeling easy.
• If you prefer a deeper flavor, sauté the onion and garlic briefly before adding to the slow cooker to develop sweetness.
• Taste at the end: slow-cooker dishes often need a final lift — salt, pepper, lime, or a sprinkle of fresh herbs can bring it alive.
• For a gluten-free meal, confirm your chili powder and broth are labeled GF. For more general slow-cooker technique tips that translate across soups, see these beef barley soup tips.

Creative twists

• Cheesy enchilada-style: Stir in a can of green enchilada sauce and top with queso fresco.
• Smokier heat: Add a chipotle in adobo (minced) or substitute one poblano with an ancho chile rehydrated and chopped.
• Southwest chili: Add ground cumin and substitute some chicken with browned chorizo for a spicier, fattier version.
• Low-carb: Skip the corn and use extra peppers and cauliflower rice at serving.
• Kid-friendly: Remove seeds from poblanos and keep chili powder light; serve cheese and sour cream on the side so kids can customize.

Common questions

Q: Can I use raw chicken instead of cooked?
A: Yes. If using raw chicken breasts or thighs, add them to the slow cooker at the start and cook on low for 6–8 hours (or high 3–4 hours) until internal temperature reaches 165°F. Shred the chicken in the pot before serving.

Q: How spicy is this soup?
A: Poblanos are generally mild with a smoky flavor; the heat level is low unless you add hotter chiles or extra chili powder. You can control spice by removing seeds and membranes or adding hotter peppers if desired.

Q: Can I make this on the stovetop?
A: Absolutely. Simmer all ingredients in a large pot over medium-low heat for 25–35 minutes until flavors meld and the chicken is heated through. Adjust liquid slightly if you prefer a thicker texture.

Q: Is it freezer-friendly?
A: Yes — freeze cooled portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Conclusion

If you want another creamy, slow-cooker take on stuffed-pepper flavors, try Slow Cooker Creamy Chicken Chile Relleno Soup – The Magical … for a richer version. For a straightforward, family-friendly chile relleno soup you can make in the crockpot, see Slow Cooker Chicken Chile Relleno Soup – My Incredible Recipes. Keto and low-carb cooks might prefer this adaptation at Slow Cooker Chile Relleno Soup – Keto Cooking Christian. And for another slow-cooker chile relleno take with approachable steps, check out Chile Relleno Soup #slowcooker – Homemade on a Weeknight.