Slow Cooker Poblano Chicken Recipes

6 INGREDIENT SLOW COOKER POBLANO CHICKEN

Steps:

• Position rack in oven 6 inches from the heating element and preheat the broiler.
• To a large bowl, add the onion, poblano and garlic. Add the oil and toss to combine. Season with salt and pepper, to taste. Broil for 10 minutes, stirring halfway through cooking time. Remove from oven and allow to cool slightly.
• Add vegetables to a blender along with 1/4 cup water and puree until smooth. Use caution as hot foods release steam which increases pressure. Be sure food is cooled and that blender lid has a vent for steam to escape.
• Place the chicken in a 6 quart slow cooker, season with salt and pepper. Pour poblano sauce all over chicken. Cover with a lid and cook on low for 8 hours.
• Using two forks, pull chicken apart to shred. This can be done in the slow cooker.
• Enjoy chicken in tacos, on top of salads or in sandwiches!

SLOW COOKER POBLANO CHICKEN

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

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.

CROCK POT CHICKEN BREAST IN POBLANO CREAM

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

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.

SLOW-COOKER PINTO BEANS

Steps:

• Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

CORN AND CHICKEN POBLANO BRAISED CHICKEN

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 CHICKEN POZOLE BLANCO

Steps:

• Pat chicken dry with paper towels and season with salt and pepper, if desired. Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to 6-quart slow cooker. Reduce heat to medium and add onions to skillet. Cook for 2 to 3 minutes or until onions begin to soften. Stir in garlic, minced chile and bouillon powder; continue cooking 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into slow cooker. Add remaining water, hominy, oregano, bay leaf and lime juice.
• Cover and heat for 4 to 6 hours on LOW or 3 to 4 hours on HIGH. The soup is ready when the chicken is tender and can be easily pulled apart. Shred chicken using two forks to pull apart. Ladle soup into bowls and let guests garnish the soup as desired.

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

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.