Spicy Slow Cooker Chicken Poblano
Course: Main Course
  • 3 lbs. chicken breasts boneless, skinless
  • 2 poblano peppers sliced lengthwise
  • 1 clove garlic minced
  • 14 oz. jar medium or spicy salsa
  • 1 lime
  • 1 1/2 cups shredded taco or tex mex cheese blend
  • dash of salt and pepper
For cooking day:
  • 1/3 cup water
  • fresh cilantro for garnish (optional)
Assembly instructions:
  1. Slice the poblano peppers in long slices.
  2. Place the chicken breasts in a large resealable freezer bag or a reusable silicone freezer bag. Take out any excess air and seal the bag.
  3. Add the pepper slices, juice of the lime, the minced garlic, the jar of salsa, and salt and pepper.
  4. Place the shredded cheese in a medium sized freezer bag, seal and staple it (above the seal) to the other bag. Freeze.
Slow Cooker cooking instructions:
  1. Take the poblano chicken meal out of the freezer to thaw.
  2. Dump the contents of the large bag (chicken and pepper mixture) into the crock pot.
  3. Add 1/3 cup water.
  4. Set the slow cooker to low and cook for 4-6 hours.
  5. Top with the shredded cheese and replace the lid for 10 minutes to allow cheese to melt.
  6. If desired, top with chopped fresh cilantro. Serve over rice.