Slow Cooker Chicken And Sweet Corn In Poblano Sauce Recipes

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.

SLOW COOKER CHICKEN AND CORN CHOWDER

Steps:

• Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Serve soup immediately, topped with bacon and garnished with chives, if desired.

SLOW-COOKER CORN & POBLANO CHOWDER

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.

7 SLOW COOKER CHICKEN RECIPES

Steps:

• Place all ingredients not marked 'after cooking' in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Stir in the lemon juice and enjoy.
• Combine all ingredients except for chicken breasts in a blender or the jar that comes with an immersion blender. Blend until smooth.
• Cook on low for 4-5 hours.
• Shred chicken between two forks and toss in the cooking liquid.
• Combine all ingredients in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Shred the chicken with two forks and toss in the cooking liquid.
• Place all ingredients not marked 'after cooking' in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Stir together the cornstarch and water, then add to the slow cooker.
• Turn slow cooker to high and cook for 30 or so more minutes, until cooking liquid is thickened.
• Place all ingredients not marked 'after cooking' in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Stir together the cornstarch and water, then add to the slow cooker.
• Turn slow cooker to high and cook for 30 or so more minutes, until cooking liquid is thickened.
• Combine all ingredients in the base of a 5 quart slow cooker.
• Cook on low for 4-5 hours.
• Shred the chicken with two forks and toss in the cooking liquid.
• Place all ingredients not marked 'after cooking' in the base of a 5 quart slow cooker.
• Cook on low for 3-4 hours.
• Add lime juice and vegetables to the slow cooker. Cover and cook for another 1-2 hours.
• Shred chicken between two forks and toss in the cooking liquid before serving.

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!

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!

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 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.

MEXICAN POBLANO INSTANT POT CHICKEN

Steps:

• In an instant pot (or large dutch oven to go even faster) drizzle in a little oil and heat to saute or medium high heat on the burner.
• Sprinkle salt and pepper on each side of the chicken and place top down in the pan, depending on how many will fit. Allow the chicken to brown and turn over. Cook until just golden again and remove to a plate.
• Repeat with all remaining chicken.
• Turn the heat to medium and add 2 tablespoons of oil.
• Add the peppers and onions and cook for 5-10 minutes, or until tender.
• Sprinkle in the cumin and garlic, and cook for another minute.
• Add the chicken back in as well as the chicken stock and juice.
• Allow to come to a simmer on the saute mode and then turn off the saute and turn on the pressure cooking button, setting the timer for 35 minutes. If you're using a dutch oven, bring to a simmer and then pour the liquid and place the chicken into the instant pot.
• Once the cooking is done, allow to rest for 5 minutes and then do a quick release and shred the chicken on a cutting board. Place the meat back in the instant pot and toss with the peppers and juices.
• Serve with tortillas, salsa, etc

SLOW-COOKER CHICKEN AND SWEET CORN IN POBLANO SAUCE

Steps:

• 1. In a food processor, combine the poblano, jalapeno, garlic and onion. Pulse until smooth and season with a pinch of salt salt, or to taste. 2. In a small bowl, combine 1 teaspoon salt, cumin, oregano and cayenne. Season all sides of the chicken using all of the spice mixture. 3. Put the chicken and corn into the slow cooker. Pour the poblano mixture over the chicken. 4. Cook on high for 3 hours or on low for 7 hours. When done, remove the cooked chicken and plate it over the rice. Stir the sour cream and cilantro into the remaining sauce and spoon the sauce over the chicken. Garnish with cilantro.