Slow Cooker Poblano Chicken
User Reviews
4.5
-
Servings
4
-
Course
Main Course, Dinner, Others
Slow Cooker Poblano Chicken
Description
The dish combines chicken breasts with a simple cream base made from cream of chicken soup, water, and diced poblano peppers, along with green onions and garlic. Black pepper is included for subtle seasoning. Slow cooking for eight hours on low lets the flavors meld and tenderizes the chicken.
After cooking, sour cream is folded in to add creaminess and a gentle tang, and the chicken is lightly shredded for a balanced texture throughout. Serving it over steamed rice helps to soak up the flavorful sauce, while cheddar cheese and sliced green onions add richness and freshness.
This slow cooker recipe is hands-off and yields a comforting entrée with a moderate kick from the poblano peppers. It works well for meal prep or casual family dinners where a creamy, mildly spicy chicken dish is desired.
Ingredients
- 1.5-2 lbs. chicken breast boneless skinless
- 2 cream of chicken soup 10.75 oz cans
- 3 Tbsp. water yes that's all
- ½ cup poblano pepper I used 1.5 Poblanos that I removed the seeds from, diced
- 2 green onion sliced
- 1 garlic minced, clove
- ¼ tsp. black pepper
- 1 cup sour cream stir in a the END of cooking time
For Serving
- Steamed rice
- cheddar cheese shredded sharp
- green onion sliced
Instructions
- 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!
User Reviews
Overall Rating
4.5
You'll Also Love
