It is finally fall! Yes, I love summer, but only when I can be at the beach. And I didn’t get to be at the beach this year, so I’m ready for fall. The only thing I don’t like about fall is that it gets dark earlier. Side note…get a Happy Light if you suffer from seasonal affective disorder! They help! Anyway, back to fall. It seems like slow cooker recipes are always popular in the fall. Maybe it’s because we’re busier? I’m not sure. I just know that this slow cooker poblano salsa lime chicken recipe is perfect for fall!
Slow Cooker Poblano Salsa Lime Chicken Recipe
If you’re in the mood for Mexican chicken, but you don’t want anything too spicy, this slow cooker poblano salsa lime chicken recipe is for you! Hint: if you want to spice it up, you can do that too!
There are lots of slow cooker options out there that you can buy, but did you know that the Mealthy MultiPot can be used as a slow cooker too? So if you took my advice and got one, you can use that for this recipe! Slow cooker recipes usually require very little preparation, and this one is no exception. You’ll love it!
Slow Cooker Poblano Salsa Lime Chicken
If you're in the mood for Mexican chicken, but you don't want anything too spicy, this slow cooker poblano salsa lime chicken recipe is for you! Hint: if you want to spice it up, you can do that too!
- 2 lbs. chicken breasts boneless, skinless
- 2 poblano peppers
- 16 oz. salsa mild, medium, or hot
- 1/3 cup water
- 1 lime
- 1 1/2 cups cheese shredded
- 1 tsp seasoned salt
Place the chicken into the slow cooker and season lightly with seasoned salt.
Add the salsa along with ⅓ cup of water.
Clean and cut peppers into long, slim slices and place in with chicken.
Cut the lime in half and juice both halves.
Place lid on top and seal. Cook the chicken on low and for 6-8 hours.
Once the chicken is done, place the slices of peppers on top of the chicken and then add cheese.
Place back into the slow cooker and put the lid back on for roughly 10 mins or until cheese is melted over peppers and chicken.
Serve alone or with rice.
Make this recipe spicy by using hot salsa and Mexican spices rather than just seasoned salt.
I love that you can change this recipe to fit your tastes and your mood! If you have any leftovers, you can shred the chicken up and have soft tacos the next day. In fact, you might just want to double this slow cooker poblano salsa lime chicken, so you will have leftovers! Two meals in one. What could be better? You could also freeze half of it and have it again later.
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