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Creamy Chicken with Corn and Poblano Chiles is a deliciously easy slow cooker recipe. Staple ingredients come together beautifully to make this filling dinner.
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Original reipce makes 2 dozen Change Servings
PLACE evaporated milk, half of poblano chile strips and half of corn in blender; cover. Blend until smooth; set aside.
PLACE oil in multi cooker and set to high. Once hot, add chicken; cook on each side until browned. (If using a slow cooker, brown chicken in a large skillet.) Remove chicken and reserve.
ADD onion, remaining poblano chile strips, bouillon and garlic to cooker (or skillet); cook for 3 minutes or until onion is tender. Add chicken back to cooker (and onion mixture if using a skillet). Stir in evaporated milk mixture and remaining corn. Cover; cook on low for 4 hours or high for 2 hours. Serve with rice.
|Calories from Fat||150|
|Total Fat 17g||26%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 52g||17%|
|Dietary Fiber 3g||14%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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