Best 5 Slow Cooker Poblano Chicken Pasta Recipes
**Embark on a Culinary Journey to Delight Your Palate: Discover the Enchanting Flavors of Slow-Cooker Poblano Chicken Pasta**
Prepare to tantalize your taste buds with the tantalizing flavors of Slow-Cooker Poblano Chicken Pasta, a dish that harmoniously blends the vibrant heat of poblano peppers, the succulent tenderness of chicken, and the comforting embrace of pasta. This culinary masterpiece, crafted with love and attention to detail, promises an explosion of flavors that will leave you craving for more. With just a few simple steps and the magic of your slow cooker, you can effortlessly create a feast that will impress your family and friends. Dive into the world of culinary delights and uncover the secrets behind this extraordinary dish, as we guide you through a step-by-step journey to savor the essence of Slow-Cooker Poblano Chicken Pasta.
**A Symphony of Flavors: Unveiling the Culinary Treasures Within**
The Slow-Cooker Poblano Chicken Pasta is an exquisite symphony of flavors, a harmonious blend of spices and ingredients that work together to create a truly unforgettable dish. Feel the warmth of poblano peppers, their subtle heat adding a pleasant kick without overpowering the palate. Savor the tender chicken, infused with a medley of herbs and spices, slowly cooked to perfection in a rich and flavorful broth. The pasta, cooked al dente, provides a delightful texture, soaking up all the delicious sauce. Every bite is a journey of culinary discovery, a testament to the culinary artistry behind this dish.
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 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 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 CORN CHOWDER WITH CHICKEN AND CHORIZO
Throw all the ingredients into the slow-cooker at once, and it will make this kicked-up corn chowder for you. Plus, the smoky chorizo and the spicy poblano chilies make this soup especially delicious.
Provided by AbareMom
Categories Easy
Time 7h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 502.6, Fat 27.2, SaturatedFat 12.3, Cholesterol 106.9, Sodium 1068.3, Carbohydrate 39.3, Fiber 3.4, Sugar 6.2, Protein 28.7
CROCK POT CHICKEN BREAST IN POBLANO CREAM
I love crock pots, even have a small one on the boat. A simple one pot meal! Especially good served over egg noodles or rice.
Provided by Galley Wench
Categories Chicken
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Tips:
- Use ripe poblano peppers: Ripe poblano peppers have a deep, dark green color and are slightly wrinkled. Avoid peppers that are bruised or have blemishes.
- Roast the poblano peppers before using them: Roasting the poblano peppers brings out their flavor and makes them easier to peel. To roast the peppers, place them on a baking sheet and broil them for 5-7 minutes per side, or until the skins are blackened. Then, place the peppers in a paper bag and let them steam for 10 minutes. Once the peppers are cool enough to handle, peel and seed them.
- Use a variety of pasta shapes: You can use any type of pasta you like for this recipe. Some good options include penne, rotini, and fusilli.
- Add your favorite vegetables: This recipe is a great way to use up leftover vegetables. Some good options include corn, black beans, and zucchini.
- Season the chicken to taste: Be sure to season the chicken with salt, pepper, and your favorite herbs and spices before cooking it. This will help to give the chicken a flavorful crust.
- Cook the chicken until it is cooked through: The chicken should be cooked until it reaches an internal temperature of 165 degrees Fahrenheit. You can check the temperature of the chicken by inserting a meat thermometer into the thickest part of the breast.
Conclusion:
This slow cooker poblano chicken pasta is a delicious and easy meal that is perfect for a weeknight dinner. The poblano peppers add a smoky and slightly spicy flavor to the dish, while the chicken is tender and juicy. The pasta is cooked in a creamy sauce made with poblano peppers, chicken broth, and cream cheese. This dish is sure to be a hit with the whole family.
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