Ingredients
2
tablespoons olive oil
3
poblano chiles, seeded and thinly sliced (3 cups)
1
cup thinly sliced onions
3
cloves garlic, finely chopped
1
package (20 oz) boneless skinless chicken thighs
1/2
teaspoon salt
1/4
teaspoon ground black pepper
3
tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
1/2
cup heavy whipping cream
Preparation
Spray 3 1/2- to 4-quart slow cooker with cooking spray.
In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add chiles, onions and garlic; cook over medium heat 6 to 7 minutes, stirring frequently, until crisp-tender. Spoon mixture into slow cooker.
In same skillet, heat remaining 1 tablespoon oil over medium-high heat. Add chicken; cook 4 to 5 minutes, stirring occasionally, until browned. Spoon into slow cooker. Stir in salt, pepper and taco seasoning mix until well blended.
Cover; cook on Low heat setting 2 to 3 hours or until chicken is no longer pink in center (165°F). Stir in whipping cream. Cover; cook about 15 minutes longer or until thoroughly heated.
