Crock Pot Chicken Breast in Poblano Cream |
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Prep Time: 15 Minutes Cook Time: 285 Minutes |
Ready In: 300 Minutes Servings: 4 |
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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. Ingredients:
4 boneless chicken breasts |
1 medium onion, chopped |
2 garlic cloves, minced |
1 poblano pepper, seeded and cut into thin strips |
3/4 cup chicken broth |
2 teaspoons cumin |
1 tablespoon adobo sauce (from canned chipotle chilis) |
salt & pepper |
8 ounces cream cheese |
4 ounces parmesan cheese, grated |
Directions:
1. Season chicken breast with salt and pepper.
2. Place onion, garlic, poblano and chicken breast in crock pot.
3. Mix together broth, adobe sauce and cumin; pour over chicken.
4. Cover and cook on low for 3 hours.
5. Meanwhile, dice cream cheese and allow to come to room temperature.
6. After cooking for three hours, ladle into a small bowl approximately 1/2 cup of hot broth from crock pot.
7. Whisk in the cream cheese.
8. When well incorporated, add cream cheese mixture to crock pot; stirring well.
9. Cover and cook on low for an additional 1 1/2 hours (or until done).
10. Serve over rice or noodles.
11. Garnish with fresh parmesan cheese.
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