Slow Cookers. They can be such a time and sanity saver. But, as you know, I’m really finicky about what I put in them-I believe it’s my controlling food nature. When I put something in the slow cooker I’ve lost control. There’s no seasoning as you go, there’s no stirring, there’s no adding this or that. It’s a hands off, no-control zone for me. So recipes I put in mine have to be precise…and special…and worthy. This ones there.
The measurements are perfect. The finished product yields the most top notch juices, texture and seasoning. I can put it all in my slow cooker in the morning and I am guaranteed successful results every single time. No control needed.
It’s fantastic for a weeknight meal and great for weekends when there’s just no time to cook dinner. I’ll definitely be making this one on Halloween…it can sit in the slow cooker all day and we can grab a bite before and after trick or treating. It will be great to offer it to neighbors and friends who stop in for a quick hello or cold one on their treating rounds.
And I probably should touch on the taste. It’s basically a ‘burrito bowl’ on tasty steroids. The poblanos meld right into the sauce and soften beautifully. The corn adds textural perfection and a bit of sweetness. The spices, well, they do as they are told; spice and season every bite perfectly. And the pulled chicken….so yum…
Simple, dependable, succulent, flavor-bomb bliss. With no actual ‘cooking’. Gimme gimme.
Slow Cooker Chicken and Poblano Stew
notes: this mixture is great served on nachos or in tortillas as well. this is a breeze to throw in the slow cooker in the morning; I typically chop my onions, garlic and peppers (store in the fridge)and mix my seasonings (store in an air tight container) the night or an entire day before…when I wake up all I have to do is throw it all in the pot and let it go, like Elsa 😉
inspired by Gourmet, August 2010
1 Large White Onion, chopped
6 Garlic Cloves, chopped
3-31/2 Pounds Chicken Thighs, bone in + skin removed
2 Teaspoons Chili Powder
1 1/4 Teaspoons Ground Cumin
1/2 Teaspoon Paprika (either smoked or sweet is fine)
1 1/4 Teaspoons Kosher Salt
1/2 Teaspoon Black Pepper
4 Medium Poblano Peppers, stemmed, seeded and chopped
1 1/2 Cups Corn Kernels, fresh or frozen
8 Ounces Cream Cheese, cubed
Cooked Rice, for serving
Chopped Cilantro, for serving
Hot Sauce, for serving *optional
Layer onion and garlic at the bottom of a slow cooker. Place chicken on top, in a single layer. Mix the chili powder, cumin, paprika, salt and paper together in a small bowl. Sprinkle the seasoning mixture all over the chicken. Place the poblanos, corn and cream cheese on top of the chicken. Cover and cook on low for 10 hours or until chicken is very tender.
Remove chicken from the slow cooker and shred with a fork, discarding the bones. Give the sauce in the slow cooker a whisk and place shredded chicken back in and stir. Serve over rice and top with cilantro and hot sauce, if desired. Serves 6+