6 INGREDIENT SLOW COOKER POBLANO CHICKEN
Dinner made EASY! Let this 6 Ingredient Slow Cooker Poblano Chicken be the answer to the question, "What's for dinner?"
Provided by Sara Haas
Number Of Ingredients 6
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
Throw a few simple ingredients in the slow cooker in the morning, and arrive home to a comforting meal of Slow Cooker Poblano Chicken.
Provided by Sarah Olson
Number Of Ingredients 11
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
This Mexican chicken recipe is so versatile that you'll never run out of ways to serve it.
Provided by Pillsbury Kitchens
Categories Entree
Time 2h40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 400, Carbohydrate 13 g, Cholesterol 175 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 5 g, TransFat 0 g
SLOW COOKER CHICKEN PARMESAN PASTA
Save time/effort and make everyone's FAVORITE Italian dish in your crockpot. You can also freeze half for another meal!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours. Remove chicken from the slow cooker and shred, using two forks. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted. Serve immediately, garnished with parsley, if desired.
SLOW COOKER POBLANO CHICKEN PASTA
Creamy pasta dish with some heat.
Provided by barbara lentz
Categories Chicken
Time 6h10m
Number Of Ingredients 11
Steps:
- 1. Spray a slow cooker with cooking spray. Place the chicken in the bottom of slow cooker. Place oil in large skillet. Saute the onions, peppers and garlic until softened. Add salt and pepper and taco seasoning.
- 2. Pour over the chicken. Melt the cream cheese and the heavy cream together in sauce pan. Pour over the chicken. Cook on low for 6 hours.
- 3. Prepare pasta according to package directions. Serve the chicken mixture over the pasta and top with the Cotija 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.
Nutrition Facts : Calories 274 calories, Fat 10g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 588mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 34g protein.
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
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