Best 6 Slow Cooker Chicken And Sweet Corn In Poblano Sauce Recipes
Indulge in a culinary delight with this tantalizing Slow Cooker Chicken and Sweet Corn in Poblano Sauce, a harmonious blend of flavors that will tantalize your taste buds. This recipe, meticulously crafted for the convenience of slow cooker cooking, promises fall-off-the-bone chicken, plump and juicy sweet corn, and a rich, creamy poblano sauce that brings it all together. The poblano peppers, roasted and blended, infuse the sauce with a smoky, mild heat, while a touch of Mexican crema adds a cooling creaminess. Accompanying this main dish are two delectable variations: a zesty Poblano Salsa and a refreshing Poblano Corn Salad, each offering a unique burst of flavors to complement the chicken. Get ready to embark on a culinary journey that will leave you craving for more.
Here are our top 6 tried and tested recipes!
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
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 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 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.
SLOW-COOKER SOUTHWESTERN CHICKEN
Prepared salsa and convenient canned corn and beans add fun color, texture and flavor to this chicken dish. I usually serve it with salad and white rice. Our children love it! -Karen Waters, Laurel, Maryland
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a 5-qt. slow cooker, combine the corn, black beans and 1/2 cup salsa. Top with chicken and remaining salsa. , Cover and cook on low for 6-8 hours or until chicken is tender. Sprinkle with cheese. Cover and cook 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 348 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 1027mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 6g fiber), Protein 33g protein.
CORN AND CHICKEN POBLANO BRAISED CHICKEN
Provided by Ian Knauer
Categories Soup/Stew Slow Cooker Chicken Garlic Dinner Corn Potluck Sour Cream Cilantro Poblano Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
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.
Tips:
- Choose the right poblano peppers: Look for peppers that are dark green, firm, and have smooth skin. Avoid peppers that are wrinkled, bruised, or have blemishes.
- Roast the poblano peppers properly: Roasting the peppers brings out their smoky flavor and makes them easier to peel. To roast the peppers, place them directly over an open flame or under a broiler until the skin is blackened. Then, place the peppers in a paper bag or bowl and let them steam for 10 minutes. Once the peppers are cool enough to handle, peel and seed them.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Add in whatever you have on hand, such as corn, zucchini, bell peppers, or carrots.
- Don't overcook the chicken: Chicken breast is a lean meat that can easily become dry if it is overcooked. Cook the chicken until it is just cooked through, about 8 minutes per side.
- Serve with your favorite sides: This dish can be served with a variety of sides, such as rice, beans, tortillas, or salad.
Conclusion:
Slow-cooker chicken and sweet corn in poblano sauce is a delicious and easy meal that is perfect for a weeknight dinner. The poblano peppers give the dish a smoky flavor, while the sweet corn adds a touch of sweetness. The chicken is cooked until it is tender and juicy, and the sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.
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