Crock Pot Chicken Breast In Poblano Cream Recipes

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SLOW COOKER POBLANO CHICKEN



Slow Cooker Poblano Chicken image

Throw a few simple ingredients in the slow cooker in the morning, and arrive home to a comforting meal of Slow Cooker Poblano Chicken.

Provided by Sarah Olson

Number Of Ingredients 11

1.5-2 lbs. Boneless Skinless Chicken Breasts
2 10.75-oz cans cream of chicken
3 Tbsp. water (yes that's all)
1/2 cup diced Poblano peppers (I used 1.5 Poblanos that I removed the seeds from)
2 green onions sliced
1 garlic clove (minced)
1/4 tsp. pepper
1 cup sour cream (stir in a the END of cooking time)
Steamed rice
Shredded sharp cheddar cheese
sliced green onions

Steps:

  • In a 6-quart slow cooker stir together the cream of chicken soup, the 3 tablespoons of water, diced Poblano peppers, green onion, garlic and pepper. Add the chicken.
  • Cover and cook on LOW for 8 hours, without opening the lid during the cooking time.
  • When the cooking time is up, stir the the 1 cup of sour cream, and lightly shred the chicken.
  • Serve over steamed rice, and top with cheese and green onions.
  • Enjoy!

SLOW-COOKER POBLANO CHICKEN



Slow-Cooker Poblano Chicken image

This Mexican chicken recipe is so versatile that you'll never run out of ways to serve it.

Provided by Pillsbury Kitchens

Categories     Entree

Time 2h40m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil
3 poblano chiles, seeded and thinly sliced (3 cups)
1 cup thinly sliced onions
3 cloves garlic, finely chopped
1 package (20 oz) boneless skinless chicken thighs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
1/2 cup heavy whipping cream

Steps:

  • Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  • In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add chiles, onions and garlic; cook over medium heat 6 to 7 minutes, stirring frequently, until crisp-tender. Spoon mixture into slow cooker.
  • In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring occasionally, until browned. Spoon into slow cooker. Stir in salt, pepper and taco seasoning mix until well blended.
  • Cover; cook on Low heat setting 2 to 3 hours or until chicken is no longer pink in center (165°F). Stir in whipping cream. Cover; cook about 15 minutes longer or until thoroughly heated.

Nutrition Facts : Calories 400, Carbohydrate 13 g, Cholesterol 175 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g, TransFat 0 g

CROCK POT CHICKEN BREAST IN POBLANO CREAM



Crock Pot Chicken Breast in Poblano Cream image

I love crock pots, even have a small one on the boat. A simple one pot meal! Especially good served over egg noodles or rice.

Provided by Galley Wench

Categories     Chicken

Time 5h15m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts
1 medium onion, chopped
2 garlic cloves, minced
1 poblano pepper, seeded and cut into thin strips
3/4 cup chicken broth
2 teaspoons cumin
1 tablespoon adobo sauce (from canned chipotle chilis)
salt & pepper
8 ounces cream cheese
4 ounces parmesan cheese, grated

Steps:

  • Season chicken breast with salt and pepper.
  • Place onion, garlic, poblano and chicken breast in crock pot.
  • Mix together broth, adobe sauce and cumin; pour over chicken.
  • Cover and cook on low for 3 hours.
  • Meanwhile, dice cream cheese and allow to come to room temperature.
  • After cooking for three hours, ladle into a small bowl approximately 1/2 cup of hot broth from crock pot.
  • Whisk in the cream cheese.
  • When well incorporated, add cream cheese mixture to crock pot; stirring well.
  • Cover and cook on low for an additional 1 1/2 hours (or until done).
  • Serve over rice or noodles.
  • Garnish with fresh parmesan cheese.

SLOW-COOKER ARIZONA POBLANO PORK



Slow-Cooker Arizona Poblano Pork image

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

1 boneless pork loin roast (3 to 4 pounds)
3 tablespoons fajita seasoning mix, divided
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 large red onion, chopped
1-1/2 cups chopped seeded fresh poblano peppers
1/4 cup beef broth
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Optional: Hot cooked rice and chipotle hot sauce, such as Choulula

Steps:

  • Sprinkle roast with 2 tablespoons fajita seasoning. In a large skillet, heat oil over medium heat; brown meat. Transfer meat to a 5- or 6-qt. slow cooker. In a large bowl, combine the next 8 ingredients and remaining 1 tablespoon fajita seasoning; pour over meat. Cook, covered, on low until a thermometer inserted in pork reads at least 145°, about 3 hours., Remove roast; cool slightly. Cut pork into 1-in. cubes; return to slow cooker. Heat through. If desired, serve pork with rice and hot sauce., Freeze option: Place cubed pork in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 274 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 588mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.

CHICKEN BREASTS IN POBLANO SAUCE



Chicken Breasts in Poblano Sauce image

This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!

Provided by Leslie in Texas

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 large poblano chile
olive oil
1/4 cup milk
1/4 cup butter (1/2 stick)
1 tablespoon flour
1 cup heavy cream
6 tablespoons grated cheddar cheese

Steps:

  • Preheat oven to 450 degrees.
  • Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
  • Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
  • Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
  • Reduce oven temperature to 350 degrees.
  • Melt 2 Tablespoons of butter in a small saucepan.
  • Add flour and stir over medium heat until thick.
  • In a blender or food processor,pure'e half of the poblano together with the milk.
  • Add to the flour mixture, mix well, and whisk in heavy cream.
  • Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
  • Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
  • Cut remaining poblano in strips.
  • Cover chicken breasts with poblano strips,sauce and cheese.
  • Bake for 10-12 minutes, or until cheese has melted.

Nutrition Facts : Calories 505.6, Fat 40.7, SaturatedFat 24.2, Cholesterol 200.8, Sodium 334.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.7, Protein 30

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts

Steps:

  • Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
  • Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
  • Puree in blender; add water if too thick. Season with salt and pepper.
  • Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

Nutrition Facts : Calories 275 g, Fat 15 g, Protein 28 g

CREAMY POBLANO CHICKEN & PASTA



Creamy Poblano Chicken & Pasta image

Add extreme deliciousness to your next chicken-and-pasta night with an easy-to-make sauce starring roasted poblano chiles and cream cheese sauce.

Provided by My Food and Family

Categories     Home

Time 35m

Yield Makes 6 servings.

Number Of Ingredients 10

1/2 cup chicken broth
3 roasted poblano chiles, sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 lb. spaghetti, uncooked
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 onion, sliced
1/2 tsp. garlic salt
1/2 cup KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped cilantro

Steps:

  • Blend broth, chiles and cream cheese in blender until smooth; set aside. Cook spaghetti in large pot as directed on package.
  • Meanwhile, cook chicken, onions and garlic salt in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is lightly browned, stirring frequently. Stir in cream cheese sauce; cover. Simmer on medium-low heat 5 to 7 min. or until chicken is done and sauce is heated through, stirring occasionally.
  • Drain spaghetti; return to pot. Add sauce; mix lightly. Spoon onto platter; top with remaining ingredients.

Nutrition Facts : Calories 400, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g

CHICKEN BREASTS WITH POBLANO CHILE STRIPS AND CREAM



Chicken Breasts with Poblano Chile Strips and Cream image

Categories     Chicken     Dairy     Pepper     Poultry     Roast     Sauté     Quick & Easy     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 5

1/2 pound fresh poblano chiles (2 to 3)
2 boneless chicken breast halves (1 1/2 pounds total), with or without skin
1 1/2 tablespoons olive oil
1 medium white onion, halved lengthwise, then sliced lengthwise 1/4 inch thick
1/4 cup crème fraîche or sour cream

Steps:

  • Lay chiles on their sides on racks of gas burners, then turn flames on moderately high. Roast chiles, turning with tongs, until skins are blistered, 4 to 6 minutes. (Or broil chiles on rack of a broiler pan about 2 inches from heat, turning them, 8 to 10 minutes.) Transfer chiles immediately to a large sealable plastic bag and seal. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Rinse chiles and pat dry, then cut into 1/4-inch-thick strips.
  • Pat chicken dry and season with salt and pepper. Heat 1/2 tablespoon oil in a heavy skillet over moderately high heat until hot but not smoking, then sauté chicken, skin or skinned sides down, until golden, 4 to 5 minutes. Turn chicken over and sauté 2 minutes more. Reduce heat to moderately low, then pour off excess fat and cook chicken, covered, until just cooked through, 10 to 15 minutes.
  • While chicken is cooking, heat remaining tablespoon oil in a 10-inch nonstick skillet over moderate heat, then cook onion, stirring, until softened, 5 to 7 minutes. Add chiles and salt to taste and cook, stirring, 5 minutes. Add crème fraîche and cook, stirring, until just heated through (if using sour cream, do not let boil). Season sauce with salt and pepper.
  • Drizzle chicken with any pan juices and serve with sauce.

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Some call it chicken with poblano cream sauce. Others call it chicken rajas con crema. We call it a 25-minute dish that'll please the whole family.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 onion, thinly slivered
1 large poblano chile, thinly sliced (matchstick)
1 Tbsp. corn oil
1/2 tsp. each garlic powder and black pepper
4 small boneless skinless chicken breasts (1 lb.)
1/3 cup cubed Chihuahua cheese (asadero)
1 cup sour cream

Steps:

  • Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
  • Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
  • Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

CHICKEN WITH POBLANO CREAM SAUCE



Chicken with Poblano Cream Sauce image

Categories     Sauce     Chicken     Side     Roast     Steam

Yield Serves 4

Number Of Ingredients 7

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 cup heavy cream
Coarse salt and fresh ground pepper
4 boneless, skinless chicken breast halves (6 ounces each)

Steps:

  • Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
  • Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
  • Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.

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