playing catch up. [crock-pot shredded chicken in poblano cream sauce]
I was in New York this past weekend for work, so needless to say, I’m behind on blogging. Even though the trip was quick, I was able to see a couple of friends and spend a few hours perusing the city. I absolutely love NY and didn’t want to leave, but it was nice to get home and back in the kitchen. But what does one cook when jet lagged and lazy? Well, obviously a crock-pot recipe. Or at least that’s what sounded easiest to me, and that it was!
Food Porn Daily featured my mushroom and ricotta cheese toasts today. Check it out here.
A much needed reunion with my friend, Liza. Check out her blog here!
crock-pot shredded chicken in poblano cream sauce
- 5 boneless, skinless chicken breasts
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 poblano or Anaheim peppers, seeded and cut into thin strips
- 1 can (14.5 oz.) chicken broth
- 2 tsp. cumin
- 2-3 tbsp. adobo sauce (from canned chipotle chilis)
- Salt and pepper
- 1½ bricks (12 oz.) cream cheese
- 4 oz. grated parmesan cheese, if desired
- Season chicken breasts with salt and pepper.
- Place onion, garlic, Anaheim pepper and chicken breasts in crock-pot. Mix together chicken broth, adobo sauce and cumin; pour over chicken. Cover and cook on low for 3 hours.
- Meanwhile, dice the cream cheese and keep out so it reaches room temperature.
- After cooking for three hours, ladle approximately ½ cup of hot broth from crock-pot into a small bowl. Whisk in cream cheese. When well incorporated, add cream cheese mixture to crock-pot; stirring well. Cover and cook on low for an additional 1½ hours or until done.
- Serve over brown rice or noodles. Garnish with fresh parmesan cheese, if desired.
Recipe adapted from Food.com.