Crockpotchickenbreastinpoblanocream Recipes

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 CHICKEN BREAST

Steps:

• In a small bowl, stir together the salt, parsley, garlic, pepper, onion powder and paprika. Season both sides of the chicken.
• Add chicken broth and butter to slow cooker, and stir to combine (mash the butter up a bit to disperse if you can).
• Add the chicken to the slow cooker, overlapping only as much as necessary.
• Cover and cook on low for 3 hours or until an internal temperature of 165 degrees F is reached.
• If you're hoping for clean slices, remove to a cutting board and cover to keep warm. Let sit for 10 minutes before slicing.

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.