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

  • 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 in 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.

Servings: 2. Serving size: 1 breast. Per serving: 769 calories, 69.2 g protein, 33.4 g fat, 40.7 g carbohydrates, 4.23 g dietary fiber, 1,275 mg sodium, 6.6 g sugars, 197 mg cholesterol

Charli Burgess | Bartlett EC

Cook’s Tip: Add onions, tomatoes or mushrooms for a different spin on this dish.

February 2013 Recipe Contest