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Slow Cooker Poblano Chicken
4.5 from 192 votes

Slow Cooker Poblano Chicken

Slow Cooker Poblano Chicken uses boneless skinless chicken breasts combined in a creamy sauce with diced poblano peppers, cream of chicken soup, and aromatics. Cooking for 8 hours on low allows the chicken to become tender and infused with the mild, slightly smoky heat of the poblano peppers. The sour cream stirred at the end enriches the sauce, creating a smooth texture. This dish is served over steamed rice and garnished with cheddar cheese and green onions for added flavor and color.

Servings: 4
Course: Main Course, Dinner, Others

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

    Cup of Yum
  1. 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.
  2. Cover and cook on LOW for 8 hours, without opening the lid during the cooking time.
  3. When the cooking time is up, stir the the 1 cup of sour cream, and lightly shred the chicken.
  4. Serve over steamed rice, and top with cheese and green onions.
  5. Enjoy!