Ingredients
- 6 chicken breasts
- 1 cup water
- 2 teaspoons kosher salt
- 1 large white onion
- 1 tablespoon vegetable oil
- 2 large jalapeno chiles, stemmed, seeded, and cut into strips
- 1 large poblano chile, stemmed, seeded, and cut into strips
- 1 red bell pepper, stemmed, seeded, and cut into strips
- 1 large roma tomato, diced
- 3 tablespoons minced garlic
- 1/4 cup finely chopped chipotles in adobo, or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
Preparation
Step 1
1. Place the chicken, water,a nd 1 teaspoon of the salt in a 5 quart slow cooker. cover and cook on low, turning the chicken once, for 3 to 4 hours, or until the chicken is just tender.
2. When the chicken is cooked, remove from the slow cooker, leaving the broth in the cooker. Remove the bones and skin from the chicken and return the meat in large pieces to the slow cooker.
3. Peel the onion and cut in half horizontally. Cut a half inch slice from the root and stem ends and discard. Stand the onion halves on their ends and cut 1/4 inch slices from top to bottom.
4. Heat the oil in a large skillet over medium high heat. Add the onion, chiles, bell pepper, tomato, garlic, and chipotles and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Season with the remaining 1 teaspoon salt and the pepper. Reduce the heat slightly and ocntinue to cook until the vegetablesa re just tender but still ahve a bit of bite. Add the cream and bring to a boil. Add the cream mixture to the chicken in the slow cooker. Cover and cook 1 hour on low. Taste and adjust the seasoning before serving with avocado slices.