Crockpot Poblano Chicken

Before we get to it, I have to mention my inspiration behind this recipe. 

Oh, Starbucks...

Starbucks recently started offering their Ancho Chipotle Chicken Panini. 

It's de-lish! 

It has the perfect amount of peppers & chicken. My only complaint is the crusty panini can often times be too tough and chewy. Plus, since I do track all my meals, I wanted to create my own version with the same flavor profile. 

Making this at home gives me the freedom to control exactly what goes into it, and omit the cheese or even the bread. I made this recipe for the first time this week, and have been eating it served along side a cup of couscous.  

Anyway, let's get to the recipe (because that's why you're here). 

Crockpot Poblano Chicken

3 lbs chicken (boneless, skinless)

2 poblano peppers, chopped

2 cloves of garlic, minced

2 (1.5 oz) packets of taco seasoning

2 oz lime juice

Add all ingredients to crockpot. 

Mix until chicken is thoroughly coated with seasoning. 

Chicken will appear dry*, however, the natural juices will keep the chicken moist as it cooks. 

Cook time:

HIGH for 4-6 hours. 

or

LOW for 6-8 hours. 

Once cooked, I prefer to "shred" chicken by mashing it with a potato masher. 

Serve meat as is, or in a tortilla, a ciabatta roll, over rice, etc. 

My favorite recipes are healthy, packed with flavor, while fast & simple. Just a few ingredients and you're well on your way to an amazing dish. 

*All mixed up and ready to cook. Things will look dry, but don't worry. The end result will be moist and delicious. 

{FINAL PICTURE COMING SOON}

I wanted to share the numbers, and how they'll vary depending on the cut of chicken you choose. The first time I prepared this recipe, I used thighs. As it's cooking right now, I have tenders going because the price was marked down. Thighs definitely have more flavor & are super juicy, but they also have a much higher fat content.