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
  1. Season chicken breasts with salt and pepper.
  2. 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.
  3. Meanwhile, dice the cream cheese and keep out so it reaches room temperature.
  4. 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.
  5. Serve over brown rice or noodles. Garnish with fresh parmesan cheese, if desired.
Recipe adapted from
Recipe by sweet caroline's cooking at