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


  • 1Remove chicken (and skin) from the bones. Shred and/or chop. Place in a slow cooker.
  • 2In 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.
  • 3Add corn, beans, spinach, pepper and broth to the chicken. Cook on low for 4 hours.
  • 4At about 30 minutes before done, mix milk and cornstarch in a small bowl. Add to the chowder.

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About Rotisserie Chicken & Adobo Chili Pepper Chowder