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!
If you’ve been reading my posts for a while, you will notice I make a lot of Mexican inspired meals. I LOVE dining out for Mexican food, but it can be costly after the three of us order meals and drinks. The last time we ate at my favorite Mexican restaurant the bill total was $45.00! Now that the holiday season is over, I’m making an effort to make more meals at home.
This dish has the flavors of the popular creamy green chile enchiladas, but with more of a kick from the fresh poblano peppers. This chicken and sauce is served over rice instead of making into time-consuming enchiladas. I seriously think this is one of the best sauces I’ve made in my slow cooker. I’m drooling as I write this post, wishing I had more of this meal to eat right now.
This recipe starts with stirring together cream of chicken soup, a little water, poblanos, garlic, green onion and black pepper. Then I add 2 large chicken breasts. Cover and cook on LOW for 8 hours. Shred up the chicken, stir in the sour cream. Serve over steamed rice. Couldn’t be any easier. If you love this recipe, be sure to try my other best crock pot recipes!
Slow Cooker Poblano Chicken
Ingredients
- 1.5-2 lbs. Boneless Skinless Chicken Breasts
- 2 10.75-oz cans cream of chicken
- 3 Tbsp. water yes that's all
- ½ cup diced Poblano peppers I used 1.5 Poblanos that I removed the seeds from
- 2 green onions sliced
- 1 garlic clove minced
- ¼ tsp. pepper
- 1 cup sour cream stir in a the END of cooking time
For Serving
- Steamed rice
- Shredded sharp cheddar cheese
- sliced green onions
Instructions
- 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!
You may also like my Slow Cooker Easy Chicken Enchilada Casserole
So easy to make and delicious.
My husband is not a fan of rice…would putting some potatoes in it the slow cooker work as well?
I’m curious to know what makes this recipe “Mexican”. The canned soup? I’m guessing you won’t find anything like this south of the border. So if you’re looking for Mexican, this “ain’t” it. A nice little mid western crock pot dish. Also, be sure to roast your poblanos before you use them.
Can you make this ahead, mix together and freeze? Looking to make freezer meals for easy weeknights
Hey Lindsey! Sure you can freeze this!
I’ve made this two times already. This dish tastes great. You can pour some over rice or eat it by dipping warm tortillas or naan in it. Thank you for this easy and simple dish that tastes so goooood!
Thank you!
Excellent, yummy, easy dinner. It pleased my sometimes picky partner!
I love when that happens! Thank you.
Sounds great! Can you use boneless thighs? Would it change the cooking time?
I loved this recipe. I had to make a special dinner for some people from my husband’s church and they only eat chicken when it comes to meat. I made this stove top and blended the cooked poblanos and then added it to cooked, cubed chicken. It was awesome. It was creamy and everyone loved it. Thank you for the recipe. My husband says I need to make it again. I served it garlic rice and some cactus cooked with tomatoes. Yum!
This sounds fantastic!
Hey Aubrey, I am a huge fan of your page and recipes.
Thanks for all the goodness. I am sooooo making this dish, however,
I will leave the seeds in the peppers; the spicier the better for me.
You will love it Sandi!
Recipe sounds delicious!