Slow Cooker Chicken And Sweet Corn In Poblano Sauce Recipes

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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

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 CHICKEN CREOLE



Slow Cooker Chicken Creole image

The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles. Add extra water and veggies to the leftovers to make a tasty afternoon soup.

Provided by MARY MOON

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 12h10m

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
salt and pepper to taste
Creole-style seasoning to taste
1 (14.5 ounce) can stewed tomatoes, with liquid
1 stalk celery, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 onion, diced
1 (4 ounce) can mushrooms, drained
1 fresh jalapeno pepper, seeded and chopped

Steps:

  • Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
  • Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

Nutrition Facts : Calories 189.4 calories, Carbohydrate 13.8 g, Cholesterol 68.4 mg, Fat 1.9 g, Fiber 2.7 g, Protein 29.6 g, SaturatedFat 0.4 g, Sodium 430.5 mg, Sugar 6.6 g

SLOW-COOKER CORN & POBLANO CHOWDER



Slow-Cooker Corn & Poblano Chowder image

Bring home a bit of the Southwest with our Slow-Cooker Corn and Poblano Chowder. And not only does Slow-Cooker Corn and Poblano Chowder taste great, but it's simple to make as well. Prep, set your slow-cooker to LOW and six to seven hours later you have a great Tex-Mex experience waiting for you.

Provided by My Food and Family

Categories     Home

Time 6h40m

Yield 8 servings, 1 cup each

Number Of Ingredients 13

8 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1 cup chopped onions
1 poblano chile, chopped
2 tsp. minced garlic
1 carton (32 oz.) fat-free reduced-sodium chicken broth, divided
1 lb. baking potatoes (about 2), peeled, cut into 1/2-inch pieces
1 tsp. ground cumin
1/4 cup flour
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
2 ears corn on the cob, husks and silk removed
1 pkg. (8 oz.) KRAFT Shredded Pepper Jack Cheese, divided
1 avocado, chopped
1/4 cup chopped fresh cilantro

Steps:

  • Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Refrigerate cooled cooked bacon until ready to use.
  • Add onions, chiles and garlic to reserved drippings in skillet; cook and stir 3 to 4 min. or until onions are crisp-tender. Spoon into slow cooker sprayed with cooking spray. Stir in 3 cups broth. Add potatoes and cumin; stir.
  • Whisk flour and remaining broth until blended. Gradually add to Neufchatel in medium bowl, mixing well after each addition. Add to slow cooker; stir. Cover with lid. Cook on LOW 6 to 7 hours (or HIGH 3 to 4 hours).
  • Cut corn kernels off the cobs. Add to ingredients in slow cooker along with 1-1/2 cups of the shredded cheese; stir until shredded cheese is melted. Cook, covered, 5 min. or until heated through.
  • Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 20 to 30 sec. or until heated through. Serve soup topped with bacon, remaining shredded cheese, avocados and cilantro.

Nutrition Facts : Calories 380, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 55 mg, Sodium 660 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 6 g, Protein 15 g

POBLANO CHICKEN ENCHILADA CASSEROLE



Poblano Chicken Enchilada Casserole image

I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.

Provided by TYGERCOOKS

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 8

Number Of Ingredients 13

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
¼ cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
1 (8 ounce) package fresh mushrooms, sliced
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded mozzarella cheese

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
  • Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
  • Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g

CORN AND CHICKEN POBLANO BRAISED CHICKEN



Corn and Chicken Poblano Braised Chicken image

Provided by Ian Knauer

Categories     Soup/Stew     Slow Cooker     Chicken     Garlic     Dinner     Corn     Potluck     Sour Cream     Cilantro     Poblano     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 9

1 large white onion, chopped
5 garlic cloves, finely chopped
6 whole chicken legs
1/2 pound fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
3 ears corn, kernels cut from cobs
1/2 cup sour cream
3/4 cup chopped cilantro
Equipment: a 5- to 6-quart slow cooker
Accompaniment: white rice

Steps:

  • Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
  • Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO



Slow Cooker Poblano Corn Chowder With Chicken and Chorizo image

Throw all the ingredients into the slow-cooker at once, and it will make this kicked-up corn chowder for you. Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious.

Provided by AbareMom

Categories     Easy

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups chicken broth
1 tablespoon sugar
2 (14 1/2 ounce) cans cream-style corn
1 large potatoes, diced or 2 cups diced potatoes
2 large poblano chiles, seeded and diced or 2 cups diced poblano chiles
1 (10 ounce) package frozen whole kernel corn, thawed
4 boneless chicken breast halves, cut into cubes
1/2 lb chorizo sausage, diced
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Steps:

  • Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
  • Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
  • To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375°F for 30 minutes.

Nutrition Facts : Calories 502.6, Fat 27.2, SaturatedFat 12.3, Cholesterol 106.9, Sodium 1068.3, Carbohydrate 39.3, Fiber 3.4, Sugar 6.2, Protein 28.7

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO



Slow Cooker Poblano Corn Chowder With Chicken and Chorizo image

Make and share this Slow Cooker Poblano Corn Chowder With Chicken and Chorizo recipe from Food.com.

Provided by Pinay0618

Categories     Chowders

Time 7h15m

Yield 8 serving(s)

Number Of Ingredients 10

4 cups Swanson chicken broth
1 tablespoon sugar
2 (14 ounce) cans cream-style corn
1 large potato, diced (about 2 cups)
2 large poblano chiles, seeded and diced (about 2 cups)
1 (10 ounce) package frozen whole kernel corn, thawed
1 lb boneless skinless chicken, cut into cubes
1/2 lb chorizo sausage, diced
1 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Steps:

  • Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
  • Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.

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.

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From sarahscucinabella.com


ROASTED POBLANO CORN CHOWDER WITH CHICKEN & SAUSAGE
2021-09-07 Instructions. Toss diced pepper, thawed corn, & minced garlic with olive oil in a bowl. Spread onto a large seasoned baking sheet. Season with salt & pepper. Bake at 375*F for 20 minutes, stirring halfway through. Remove from oven & set aside. Meanwhile, brown sausage in a large non-stick stock pot, breaking up sausage with a spoon.
From dessertnowdinnerlater.com


EASY SLOW COOKER MEXICAN SHREDDED CHICKEN, CORN AND RICE
2021-04-08 Add the whole cans of the sweet corn and the diced tomatoes to include the juices. Be sure to drain and rinse the can of black beans. Stir all together and cover with lid. Cook on high for 3 hours. Remove the chicken breast from the slow cooker. Using two forks, gently shred the chicken breast on a cutting board.
From spiceandsugarmama.com


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