Poblano Chicken

By courtneyepowell

Ingredients

• 2 fresh ears of corn
• 2 chicken breast halves
• 1 large poblano pepper
• 1 clove garlic, chopped
• 1 can (10 3/4 oz) cream of chicken soup

Details

Servings 2

Preparation

Step 1

Slice kernels off cob and place kernels in the bottom of a slow cooker. Put chicken breasts on top of corn.

Slice poblano into strips, leaving all ribs and seeds if you like it hot, or remove seeds for milder flavor. Place strips on top of chicken. Add chopped garlic and cover with cream of chicken soup.

Cook on slow 4-6 hours. Shred chicken and serve over rice or in tortillas with cheese.