I love making big crock-pot meals that have plenty of leftovers for my lunch the day. I’ve recently been looking for low fat meals as well. This slow cooker chicken seemed to fit the bill. While I liked the original recipe, I thought it lacked a bit in the flavor department so I added in some tomatoes and some spices.
I was going to put the chicken over top of couscous but then my love of enchiladas/tacos/burritos got in the way and I ended up wrapping them in flour tortillas and turning them into soft tacos. I enjoyed the tenderness of the chicken as well as the spice from the peppers and the burst of sweetness from the corn. The next day I had the leftovers over top of couscous which was delicious as well. This chicken is very versatile so it’s easy to make it into one dish the night it’s made and then turn it into a different dish the next night.
Slow Cooker Chicken with Corn and Poblanos (adapted from Prevention RD)
1 onion, chopped
6 garlic cloves, minced
2 lb. chicken breasts
3 poblano peppers, stemmed, seeded, and chopped
1 (15 oz) can diced tomatoes
1 (10 oz) bag frozen corn
1 t. black pepper
1 t. salt
1 t. cumin
3/4 c. plain Greek yogurt
1/2 c. cilantro, chopped
1. Place the onion and garlic in the bottom of a crock-pot.
2. Rub the chicken with the salt, pepper, and cumin. Place the chicken on top of the onions. Layer the corn, poblanos, and tomatoes on top of the chicken.
3. Turn the crock-pot on low and cook for 8-10 hours.
4. Remove the chicken from the crock-pot and shred. Return the shredded chicken to the crock-pot and stir in the yogurt and cilantro. Serve in a tortilla or over top of couscous.
**If you want to freeze this recipe prepare the meat as instructed stopping after you shred the meat. Do not add in the yogurt and cilantro. Place in a freezer bag and freeze for up to 3 months. When ready to use thaw in the refrigerator overnight. Add 1/4 c. of water to the chicken and heat in the oven at 350 for 20-25 minutes or until hot. Remove from oven and stir in the yogurt and cilantro.**