Ah slow cooker, how I have come to love you. I’ll be honest, I was kind of scared of you at first. I’d heard the stories of houses burning down and what not because someone had left you on all day while they were away. Why those few stories stood out more than those of the many, many food bloggers proclaiming they leave their slow cookers all the time, I’m still not quite sure. But over time, slow cooker, you’ve won me over.
Sure, there have been a few setback recipes which resulted in the dreaded mushy texture and dead flavor. But from those failures, I’ve learned how to choose recipes that will stand up to the low and slow heat. And I’ve found some real winners, like this chicken with corn and poblanos. The texture of the meat was perfect and they flavors balanced beautifully. Sweet corn, spicy poblanos, and just a touch of creaminess to finish. With everything finished except some brown rice for serving, how could I not come to love you, slow cooker?
Slow Cooker Chicken with Corn and Poblanos
adapted from Gourmet, August 2010
1 large white onion, chopped
6 garlic cloves, finely chopped
3-4 boneless skinless chicken breasts OR
6 whole chicken legs
1/2 lb. fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
1 (12 oz. bag) frozen corn
1/2 c. sour cream
3/4 c. chopped cilantro
salt and pepper, to taste
1. Place onion and garlic in slow cooker. Top with chicken
and season with 1/2 tsp. salt and 1/2 tsp. pepper.
2. Layer poblanos
and corn over chicken and season with 1/2 tsp. salt and 1/4 teaspoon
pepper. Cover and cook according to manufacturer’s instructions depending on length of cooking time.
3. Lift chicken from cooking liquid and shred into large pieces. Whisk sour cream and 1/2 c. cilantro into cooking liquid. Return chicken to sauce. Season with salt and pepper and serve over white or brown rice. Garnish with remaining cilantro. Serves 4-6.
two years ago: hearty tomato soup with lemon and rosemary
three years ago: applesauce spice cookies