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Slow Cooker Chicken Poblano Recipe

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4.1 from 6 reviews

This Slow Cooker Chicken Poblano recipe features tender chicken thighs or breasts cooked low and slow with smoky roasted poblano peppers, onions, and a flavorful blend of taco seasoning and garlic. Cream cheese adds a rich, creamy texture, while shredded cheese and fresh cilantro garnish create a comforting and delicious Mexican-inspired meal that's perfect for busy days or cozy dinners.

Ingredients

Chicken and Vegetables

  • 2.5 lbs chicken (boneless skinless thighs or breasts)
  • 1 small onion, sliced
  • 1 tbsp minced garlic
  • 3 small poblano peppers, roasted, seeded, thinly sliced

Seasonings and Cheese

  • 1/4 cup taco seasoning
  • 8 oz cream cheese, softened
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare Slow Cooker: Spray the slow cooker insert with nonstick cooking spray to prevent sticking and make cleanup easier. Layer the sliced onions evenly at the bottom of the slow cooker.
  2. Add Chicken and Seasonings: Place the boneless skinless chicken thighs or breasts over the onions. Sprinkle the taco seasoning evenly over the chicken, then add the minced garlic and roasted, thinly sliced poblano peppers on top.
  3. Add Cream Cheese: Dot softened cream cheese evenly over the chicken and pepper mixture to add creaminess as it cooks.
  4. Cook: Cover the slow cooker with its lid and cook on low heat for 6 to 7 hours, allowing the flavors to meld and the chicken to become tender and juicy.
  5. Shred and Mix: Once cooked, use two forks to shred the chicken directly in the slow cooker. Stir the shredded chicken, onions, peppers, and cream cheese until the cream cheese is fully melted and incorporated into the mixture.
  6. Serve: Serve the chicken poblano topped with shredded cheese and freshly chopped cilantro for added flavor and a vibrant finish.

Notes

  • Roasting the poblano peppers enhances their smoky flavor. You can roast them under a broiler or on a gas flame, then peel and seed before slicing.
  • Use boneless skinless thighs for more tender and juicy chicken; breasts can be used but may be slightly drier.
  • Adjust seasoning to taste; add more taco seasoning if desired for extra spice and flavor.
  • This dish pairs well with rice, tortillas, or over a bed of greens for a lighter option.
  • Leftovers can be refrigerated up to 3 days or frozen for up to 2 months.

Find it online: https://recipeplenty.com/slow-cooker-chicken-poblano-recipe/