Creamy Crockpot Poblano Hominy Chicken Thighs Step-by-step instructions

Before you start

Before starting, measure out all your ingredients. Drain and rinse the hominy in a colander. If using fresh roasted poblanos, remove the stems and seeds, then dice them. Shred the Monterey Jack cheese if not using pre-shredded.

Have the salsa and sour cream at room temperature for easier spreading. Place the chicken thighs in the slow cooker first; there's no need to season them, as the salsa and cheese provide plenty of flavor. Ensure your slow cooker is at least 6 quarts in capacity to fit everything comfortably.

Instructions

Layer and Cover

1. 1Layer the Base
   Place the boneless skinless chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Scatter the diced roasted poblano peppers over the chicken, then add the drained hominy, spreading everything evenly.
   Look for The chicken thighs should cover the bottom of the slow cooker, with the poblanos and hominy distributed evenly on top.
   Tip For even cooking, arrange the thighs so they overlap as little as possible.
2. 2Add the Creamy Topping
   Dollop the sour cream over the chicken and vegetables, then sprinkle the shredded Monterey Jack cheese evenly over the top. Pour the salsa over the cheese, spreading it gently with a spoon to cover the surface.
   Look for The top of the mixture should be mostly covered with salsa and cheese, with some sour cream visible in spots.
   Tip No need to stir—the layers will meld as they cook.

At the end of this phase, the slow cooker contains a neat layer of chicken thighs topped with poblanos and hominy, then a layer of sour cream, cheese, and salsa. The mixture looks colorful and slightly messy, but that's fine.

You should see the salsa spreading over the cheese, and the sour cream dollops peeking through. This is the 'dump it in' stage—no heat yet, just raw ingredients ready to transform.

Slow-Cook

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is fork-tender and registers at least 165°F (74°C) in the thickest part.
   Look for The sauce will be bubbling gently around the edges and the chicken will shred easily with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid; each peek adds 20 minutes of cook time.

After a few hours, the slow cooker will be filled with a gently bubbling, aromatic sauce. The chicken is tender and easily pulls apart with a fork. The cheese has melted into the sauce, and the hominy is plump and tender. The kitchen smells warm and savory, with hints of roasted pepper and salsa. At this point, the chicken should reach 165°F (74°C) before serving.

Shred and Serve

4. 4Shred and Finish
   Using two forks, shred the chicken thighs directly in the slow cooker. Stir the shredded chicken into the sauce until well combined, then let it sit uncovered for 10 minutes to thicken slightly.
   Look for The sauce should coat the chicken and hominy, and the cheese should be fully melted and creamy.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip For chunkier chicken, leave some pieces whole instead of shredding completely.
5. 5Serve
   Spoon the chicken mixture into bowls or onto plates. Serve warm with warm flour tortillas on the side.
   Look for The dish should look rich and creamy, with visible peppers and hominy throughout.
   Tip Warm the tortillas in a dry skillet or wrapped in foil in a 350°F oven for a few minutes.

Once shredded and stirred, the dish becomes a cohesive, creamy stew. The sauce coats the chicken and hominy, and the flavors have melded into a harmonious whole. The texture is rich and velvety, with pops of hominy and soft strips of poblano. Serve immediately, with warm tortillas for scooping up every last bit.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends cooking time. Another is using chicken breasts instead of thighs—they will dry out.

Also, avoid adding the sour cream at the beginning if you're concerned about curdling; while this recipe works because the slow cooker's gentle heat prevents it, you can stir it in during the last 30 minutes if you prefer. Finally, don't skip draining the hominy, as the extra liquid can make the sauce watery.

How to tell it’s done

The dish is done when the chicken is fork-tender and easily shreds, and the sauce is bubbling and slightly thickened. The internal temperature of the chicken should read at least 165°F (74°C) on an instant-read thermometer inserted into the thickest part of a thigh.

If the sauce seems too thin, let it sit uncovered for 10 to 15 minutes to reduce. If it's too thick, stir in a splash of chicken broth or water.

• Poultry: 165°F (74°C) in the thickest part