Crockpot Pepper Jack Poblano Hominy Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the best flavor, use roasted poblano peppers rather than raw. Roasting brings out their smoky sweetness and softens their texture.

If you can't find them pre-roasted, broil fresh poblanos until charred, then steam and peel them. This extra step takes only a few minutes and makes a noticeable difference.

To make the sauce extra creamy, stir in a splash of heavy cream or a spoonful of cream cheese during the last 30 minutes of cooking. If you prefer a spicier dish, add a diced jalapeño or a pinch of cayenne with the peppers. For a smoky twist, use chipotle peppers in adobo instead of some of the poblanos.

Variations

• Chicken Breast Version: Substitute boneless, skinless chicken breasts for the thighs. Cook on low for 2 to 3 hours, or until the breasts reach 165°F (74°C). Check early to avoid overcooking, as breasts dry out faster than thighs.
• Spicy Chipotle Twist: Replace half of the roasted poblanos with chopped chipotle peppers in adobo sauce. This adds a smoky, fiery heat that pairs well with the creamy queso. Adjust the amount to taste.
• Vegetarian Option: Omit the chicken and add an extra can of hominy and a can of black beans, drained, for a hearty meatless version. Cook on low for 2 to 3 hours, until heated through and the cheese is melted.
• Creamy Green Chile Version: Use mild canned green chiles instead of roasted poblanos for a milder, slightly tangy flavor. Add a can of diced tomatoes with green chiles for extra brightness and texture.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat gently with a splash of broth or milk. The sauce thickens when chilled.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a splash of broth if needed to restore the creamy texture.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of chicken broth or milk when reheating to loosen it.

Reheat gently in the microwave or on the stovetop until hot. The flavors continue to meld overnight, making leftovers even more delicious.

This dish can be assembled the night before. Layer all ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time because the ingredients start cold. This makes it a true set-and-forget meal.

Serving ideas

Serve the chicken and hominy straight from the slow cooker, spooned over steamed Mexican rice or into warm tortillas. The creamy, spicy sauce is perfect for sopping up with tortilla chips.

Add a side of refried beans or a simple green salad to round out the meal. For a festive touch, top with chopped cilantro, sliced avocado, or a squeeze of lime.

This dish is hearty enough to stand alone, but it also works well as a filling for tacos, burritos, or quesadillas. The leftovers can be repurposed into nachos or a topping for baked potatoes. The sauce is so good you'll want to use every last drop. Serve with cold drinks and plenty of napkins.

Frequently asked questions

Recipe card

Crockpot Pepper Jack Poblano Hominy Chicken Thighs

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 2 cups diced roasted poblano peppers
• 1 can (15 oz) white hominy, drained and rinsed
• 1 cup warm white queso blanco dip
• 1 1/2 cups shredded spicy pepper jack cheese

Instructions

1. Place the chicken thighs in the bottom of a 6-quart slow cooker, spreading them into a single layer. Scatter the diced roasted poblano peppers and drained hominy evenly over the chicken. Pour the warm queso blanco dip over the top, then sprinkle with the shredded pepper jack cheese.
2. Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken thighs are fork-tender and register 165°F (74°C) in the thickest part. The sauce will be bubbling around the edges and the cheese fully melted.
3. Stir the sauce gently to combine, then use a serving spoon to lift a generous scoop of chicken, hominy, and sauce onto plates. Serve hot with tortilla chips and Mexican rice on the side, if desired.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

34 g

Carbohydrates

18 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.