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Creamy Chicken with Corn and Poblano Chiles

Creamy Chicken with Corn and Poblano Chiles
Makes:
5
Prep Time:
20
minutes
Total Time:
275
minutes
Low Calorie
Creamy Chicken with Corn and Poblano Chiles is a deliciously easy slow cooker recipe. Staple ingredients come together beautifully to make this filling dinner.

In this recipe:



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Ingredients:

  • 6-quart multi or slow cooker
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 poblano chiles, seeded and cut into thin strips, divided
  • 1 can (15.25 ounces) corn kernels, drained and rinsed, divided
  • 1 teaspoon olive oil
  • 6 to 8 (1 1/2 to 2 pounds total) chicken thighs, excess fat trimmed
  • 1 small onion, thinly sliced
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 large cloves garlic, finely chopped
  • Hot, cooked rice

Directions:

PLACE evaporated milk, half of poblano chile strips and half of corn in blender; cover. Blend until smooth; set aside.

PLACE oil in multi cooker and set to high. Once hot, add chicken; cook on each side until browned. (If using a slow cooker, brown chicken in a large skillet.) Remove chicken and reserve.

ADD onion, remaining poblano chile strips, bouillon and garlic to cooker (or skillet); cook for 3 minutes or until onion is tender. Add chicken back to cooker (and onion mixture if using a skillet). Stir in evaporated milk mixture and remaining corn. Cover; cook on low for 4 hours or high for 2 hours. Serve with rice.

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Nutrition Facts

Serving Size: 1/5 of recipe

Servings Per Recipe:

  • Calories: 450
  • Calories from Fat: 150
  • Total Fat: 17g (26% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 85mg (28% of DV)
  • Sodium: 920mg (38% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 3g (14% of DV)
  • Sugars: 9g
  • Protein: 24g
  • Vitamin A: 35% of DV
  • Vitamin C: 15% of DV
  • Calcium: 15% of DV
  • Iron: 20% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Creamy Chicken with Corn and Poblano Chiles

Ingredients

  • 6-quart multi or slow cooker
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 poblano chiles, seeded and cut into thin strips, divided
  • 1 can (15.25 ounces) corn kernels, drained and rinsed, divided
  • 1 teaspoon olive oil
  • 6 to 8 (1 1/2 to 2 pounds total) chicken thighs, excess fat trimmed
  • 1 small onion, thinly sliced
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 2 large cloves garlic, finely chopped
  • Hot, cooked rice

 

Directions

PLACE evaporated milk, half of poblano chile strips and half of corn in blender; cover. Blend until smooth; set aside.

PLACE oil in multi cooker and set to high. Once hot, add chicken; cook on each side until browned. (If using a slow cooker, brown chicken in a large skillet.) Remove chicken and reserve.

ADD onion, remaining poblano chile strips, bouillon and garlic to cooker (or skillet); cook for 3 minutes or until onion is tender. Add chicken back to cooker (and onion mixture if using a skillet). Stir in evaporated milk mixture and remaining corn. Cover; cook on low for 4 hours or high for 2 hours. Serve with rice.

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