I am a huge fan of chicken in the crock pot. When I don’t know what to make – I always throw chicken into the crock pot so I have a protein ready to go. Today Justin asked if we could mix it up and not do my traditional go to (chicken fajitas) and I immediately thought poblanos! This was easy to toss together and it was DELICIOUS!
Ingredients
- 6–8 large poblano peppers
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon avocado oil
- Juice of 1 lemon
- 2–3 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 can black beans, drained and rinsed
- 1 can corn, drained and rinsed
- 1 can Rotel diced tomatoes and green chiles, undrained
- 1 bag microwaveable white rice, cooked
- 2 cups shredded Mexican-blend cheese or Monterey Jack and cheddar
Instructions
- Place the chicken in a slow cooker. Add the avocado oil, lemon juice, garlic, cumin, salt, and pepper. Cover and cook on high for approximately 4 hours, or until the chicken is fully cooked and shreds easily.
- Preheat the oven to 400°F. Place the whole poblano peppers on a baking sheet and roast for 10–15 minutes, until they begin to soften. Remove them from the oven and let them rest for 10 minutes.
- Shred the cooked chicken directly in the slow cooker. Add the black beans, corn, undrained Rotel, and cooked white rice. Stir until everything is thoroughly combined.
- Carefully cut a T-shaped opening into each roasted poblano pepper. Gently open the peppers and remove the seeds.
- Reduce the oven temperature to 375°F. Generously fill each pepper with the chicken mixture and arrange them in a baking dish.
- Top the stuffed peppers with shredded cheese. Bake for 10–15 minutes, until the peppers are tender and the cheese is melted, bubbly, and beginning to crisp.
Serve warm with sour cream, avocado, cilantro, salsa, or an extra squeeze of lemon.
