Rotisserie Chicken & Adobo Chili Pepper Chowder

Karie Houghton


I could literally sit and eat all of the skin off a Rotisserie Chicken and be completely satisfied. Since, that is probably not a good idea I decided to take my Rotisserie Chicken and turn it into an amazing chowder with a slight kick from chipolte peppers and packed with veggies.


★★★★★ 1 vote

20 Min
4 Hr 10 Min


  • 1 small
    whole rotisserie chicken
  • 1 Tbsp
    olive oil
  • 1/2 c
    carrots, chopped
  • 1/2 c
    sweet onion, chopped
  • 2 clove
    garlic, minced
  • 1/2 tsp
    garlic pepper
  • 1 can(s)
    can of creamed corn
  • 1/2 c
    black beans
  • 3 oz
    baby spinach, chopped
  • 3 small
    chipotle peppers in adobo sauce, finely chopped
  • 4 c
    chicken broth
  • 1/4 c
  • 2 Tbsp

How to Make Rotisserie Chicken & Adobo Chili Pepper Chowder


  1. Remove chicken (and skin) from the bones. Shred and/or chop. Place in a slow cooker.
  2. In a medium skillet over medium heat sauté carrots, onion, garlic in olive oil. Add pepper and sauté until onions are soft and translucent. When done add to chicken in slow cooker.
  3. Add corn, beans, spinach, pepper and broth to the chicken. Cook on low for 4 hours.
  4. At about 30 minutes before done, mix milk and cornstarch in a small bowl. Add to the chowder.

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