Slow Cooker Poblano Chicken Pasta Food

SLOW COOKER POBLANO CHICKEN

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!

CREAMY POBLANO CHICKEN

Steps:

• Slice one poblano pepper into thin strips.
• Roast the other pepper: If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars - you want it black on all sides. If you don't have a gas stove, turn your broiler on and roast the pepper on the top rack until it is blackened on all sides. Once the pepper is roasted, transfer to a large plastic baggie or a bowl covered with plastic wrap and let steam while you sear the chicken. Once they've sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well.
• While the peppers steam: Heat a large skillet over a medium heat. Add two tablespoons butter or olive oil. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, about 4-5 minutes. Flip and do the same on the other side. Sear until cooked through, another 3-4 minutes. Take the chicken out and set aside. Don't worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.
• Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and sliced peppers (the sliced peppers you did not roast and steam). Saute for about 5 minutes until softened. Season with a little salt . Add the garlic and cook another minute.
• While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper mixture back into the skillet with the sliced peppers, onions, and garlic. Stir in the remaining 1/2 cup chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.

SLOW COOKER POBLANO CHICKEN PASTA

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 CHICKEN PARMESAN PASTA

Steps:

• Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. In a large bowl, combine crushed tomatoes, onion, basil, oregano, parsley and red pepper flakes, if using. Stir into the slow cooker and gently toss to combine. Cover and cook on low heat for 4 hours. Remove chicken from the slow cooker and shred, using two forks. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Stir pasta and chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted. Serve immediately, garnished with parsley, if desired.

SLOW-COOKER GOLDEN CHICKEN PASTA

Steps:

• Turn a slow cooker to low and coat it with cooking spray.
• Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
• Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
• Just before serving: Cook the pasta according to the package directions.
• Serve the chicken with the pasta and garnish with the Parmesan and parsley.

DELICIOUS CHICKEN POBLANO

Steps:

• Shake pepper and thyme on chicken breasts.
• Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
• Set aside in a baking dish and preheat oven to 375 degrees.
• In a saute pan, melt butter and saute onion and poblano peppers till soft.
• Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
• Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
• Turn on blender and puree, leaving some of the texture- set aside.
• Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
• Take the remainder of the peppers and onion and place them on top of the chickens.
• Cover the top with cheese and lightly sprinkle thyme on top of everything.
• Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
• Serving suggestion: With rice!

SLOW COOKER POBLANO CORN CHOWDER WITH CHICKEN AND CHORIZO

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.

CROCK POT BUFFALO CHICKEN PASTA (SLOW COOKER)

Steps:

• Season chicken salt and pepper and put it in the crock.
• Add the chicken soup and hot sauce and stir.
• Cook on low 4-6 hours or high 2-3.
• Stir in cheeses and sour cream and turn off the crock pot.
• Boil pasta according to package instructions, drain well and add to the chicken/sauce mixture.
• Stir well and serve!

SLOW COOKER CHICKEN AND PASTA

Steps:

• Mix together soups, mushrooms and onion.
• Season with salt, pepper and garlic to taste.
• Place in slow cooker.
• Place chicken breast on top of the soup mixture, season with salt, pepper, garlic and Tony's.
• Cook on high for 4- 5 hours, or low for 8- 10 hours.
• Cook noodles as directed and add to slow cooker at the last 20 minutes of cooking time.
• At this time add the butter if using.
• **If the mixture is thicker than you want it to be this is the time you add the milk or chicken broth to thin it to your desired consistency.

CROCK POT CHICKEN BREAST IN POBLANO CREAM

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.