Slow Cooker Roasted Poblano Cream Chicken
If you’re looking for a creamy slow cooker chicken breast recipe that feels cozy but tastes restaurant-quality, this Slow Cooker Roasted Poblano Cream Chicken is about to become your new favorite weeknight dinner.
All you do is blend one bold, silky roasted poblano cream sauce, pour it over raw chicken breasts in the crockpot, and let it slowly transform into a rich, chile-forward dish with smoky depth and bright lime flavor.
It’s the perfect set-it-and-forget-it slow cooker chicken recipe that delivers big flavor with minimal effort.
Why You’ll Love This Slow Cooker Poblano Chicken:
Easy dump-and-go crockpot recipe Just blend, pour, and cook
High-protein dinner Lean chicken breasts keep it wholesome
Creamy without being heavy Mexican crema + roasted poblanos create balanced richness
Family-friendly heat level Poblanos add flavor without overwhelming spice
Perfect for meal prep Flavors deepen overnight
Versatile serving options Serve over rice, pasta, or tortillas
This recipe combines the convenience of a slow cooker chicken breast recipe with the bold flavors of roasted Mexican chiles.
Ingredients:
2 large poblano peppers, roasted and peeled
1 cup Mexican crema (or sour cream + heavy cream substitute)
1 cup low-sodium chicken stock
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic
1/4 cup white onion
2 pounds boneless, skinless chicken breasts
Fresh cilantro (optional garnish)
Queso fresco or cotija (optional topping)
Directions:
Broil or flame-roast until charred and blistered. Steam in a covered bowl for 10–15 minutes, then peel and remove seeds.
Add roasted poblanos, crema, chicken stock, lime juice, cumin, salt, pepper, garlic, and onion to a blender. Blend until smooth and creamy.
This is your signature roasted poblano cream sauce.
Place raw chicken breasts in a single layer in a 4–6 quart slow cooker.
Pour the poblano cream mixture evenly over the chicken.
Cook on LOW for 3½–4½ hours
Or HIGH for 2–3 hours
Internal temperature should reach 165°F (74°C)
Shred or slice the chicken and return it to the sauce. Adjust salt or lime to taste.
For thicker sauce, cook uncovered on HIGH for 10–15 minutes.
Best Ways to Serve This Creamy Slow Cooker Chicken
This versatile crockpot chicken pairs perfectly with:
Cilantro lime rice
White rice or brown rice
Buttered noodles
Warm flour or corn tortillas (for tacos)
Roasted vegetables
Black beans or corn
Over short pasta with Monterey Jack cheese
It also makes incredible slow cooker chicken tacos, wraps, or burrito bowls.
Variations & Pro Tips:
For extra richness: stir in cream cheese at the end
For more heat: add roasted jalapeño or cayenne
For lighter option: use plain Greek yogurt (stir in after cooking)
Swap chicken breasts for chicken thighs for extra tenderness
Add bell peppers or black beans directly into the crockpot
Leftovers reheat beautifully, making this an excellent meal prep slow cooker chicken recipe.
