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Slow-Cooker Poblano Chicken

  • Prep 25 min
  • Total 2 hr 40 min
  • Ingredients 9
  • Servings 4

This Mexican chicken recipe is so versatile that you’ll never run out of ways to serve it. MORE+ LESS-

Ingredients

2
tablespoons olive oil
3
poblano chiles, seeded and thinly sliced (3 cups)
1
cup thinly sliced onions
3
cloves garlic, finely chopped
1
package (20 oz) boneless skinless chicken thighs
1/2
teaspoon salt
1/4
teaspoon ground black pepper
3
tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
1/2
cup heavy whipping cream

Steps

Hide Images
  • 1
    Spray 3 1/2- to 4-quart slow cooker with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Expert Tips

  • Serve over rice.
  • Recipe can easily be doubled.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
220
% Daily Value
Total Fat
24g
38%
Saturated Fat
10g
49%
Trans Fat
0g
Cholesterol
175mg
59%
Sodium
760mg
32%
Potassium
510mg
15%
Total Carbohydrate
13g
4%
Dietary Fiber
2g
10%
Sugars
5g
Protein
31g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
80%
80%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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