Green Pepper and Cream Chicken Slow Cooker. A Special Dinner That You Barely Have to Do Anything For….
On nights when you’re busy and tired, this is the perfect dinner to make. You roast some peppers, blend them with a few other yummy things, pour it over chicken, and then just wait. By the time you’re ready to eat, you have a warm, creamy, delicious meal that tastes like something special. It’s the kind of food that makes you feel cozy and happy, and it’s easier to make than you’d think!
What You Need (Feeds 4 People)
- 2 big green poblano peppers
- 1 cup of Mexican cream (a special creamy ingredient)
- 1 cup of chicken broth
- Juice from 1 lime (about 2 tablespoons)
- 1 teaspoon of cumin (a spice that tastes warm and nice)
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 pieces of garlic (chopped up small)
- 1/4 cup of white onion (chopped up small)
- 2 pounds of chicken breasts (about 4 big pieces)
- A little bit of oil (if you need it)
- Fresh cilantro to sprinkle on top (if you want)
- Crumbly cheese called queso fresco (if you want)
How to Make Green Pepper and Cream Chicken
Cook the Peppers
Turn your oven to the really hot setting (broiler). Put your two green peppers on a pan and put them under the heat. Turn them every few minutes with tongs until the outside is brown and blistered. This takes about 8 to 10 minutes. If you have a gas stove, you can hold them right over the flame instead—that’s even faster!
Make the Peppers Easy to Peel
Take the hot peppers and put them in a bowl. Cover it with a plate or plastic wrap and let them sit for 10 to 15 minutes. This makes the skin come off easier. When they’re cool enough to touch, use your fingers to peel off the brown skin. Take out the stem and seeds, then chop up the pepper into pieces.
Make Your Special Sauce
Put your chopped peppers, cream, broth, lime juice, cumin, salt, pepper, garlic, and onion into a blender. Mix it all up until it’s smooth and creamy. Taste it and add a little more salt or lime juice if you want. This special mixture is what makes your chicken so yummy.
Put the Chicken in the Slow Cooker
Place your raw chicken breasts on the bottom of your slow cooker in one even layer. If some pieces are really thick, you can hit them gently with a meat hammer to make them the same thickness. This helps them cook at the same speed.
Pour on the Sauce
Pour all of your green pepper cream mixture over the chicken. Make sure every piece of chicken gets covered and sits in the sauce.
Let It Cook
Put the lid on your slow cooker. Cook on LOW for 3 and a half to 4 and a half hours, or on HIGH for 2 to 3 hours. The chicken is done when it’s white all the way through and reaches 165 degrees (a meat thermometer will tell you this).
Break Up the Chicken
Lift the chicken out and place it on a board for cutting. You can either slice it into thick pieces or use two forks to pull it apart into shreds. Put it back in the slow cooker and mix it with the sauce.
Taste and Fix It
Try a little bit of the sauce. If you want it to taste more like lime, add some more juice. If you want it thicker, leave the lid off and cook it on HIGH for 10 to 15 minutes while you stir it.
Serve It Up
Spoon your chicken and lots of sauce onto rice, noodles, or into warm tortillas. Add some cilantro and cheese on top if you have them. Eat it while it’s hot!