Creamy Crockpot Poblano Hominy Chicken Step-by-step instructions

Before you start

Before starting, dice the roasted poblano peppers if using fresh ones. Drain and rinse the hominy. Soften the cream cheese at room temperature for about 30 minutes.

Shred the sharp cheddar cheese if not using pre-shredded. Have a 6-quart slow cooker ready. Prepare the cilantro-lime rice (if serving with rice) before the chicken is done, or while the chicken cooks.

Instructions

Layer and Set

1. 1Layer the Chicken and Vegetables
   Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the diced roasted poblano peppers and the drained white hominy over the chicken.
   Look for The chicken should be fully covered by the peppers and hominy.
   Tip If the chicken breasts are very thick, cut them in half horizontally so they cook evenly.
2. 2Add the Cheeses
   Place the softened cream cheese block in the center of the slow cooker, then sprinkle the shredded sharp cheddar over the top.
   Look for The cream cheese sits on top, surrounded by the cheddar.
   Tip Soften the cream cheese at room temperature for 30 minutes before adding for easier melting.

At the end of this phase, you'll have a slow cooker filled with chicken breasts, diced roasted poblanos, hominy, a block of cream cheese, and a blanket of shredded cheddar.

The ingredients are layered but not mixed. The kitchen smells faintly of roasted peppers and cheese. Before moving on, ensure the chicken is in a single layer and the cheese covers the top evenly.

Slow Cook and Shred

3. 3Cook on Low
   Cover the slow cooker and cook on low for 4 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Do not stir during cooking.
   Look for After 4 hours, the chicken should be fork-tender and the sauce bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist the urge to lift the lid — every peek adds 20 minutes of cooking time.
4. 4Shred the Chicken
   Turn off the slow cooker. Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir gently to combine with the sauce, peppers, and hominy.
   Look for The sauce should be smooth and creamy, coating the chicken and hominy.
   Tip For extra creaminess, use an immersion blender briefly — but leave some chunks for texture.

After 4 hours on low, the chicken is cooked through and tender. The cream cheese and cheddar have melted into a creamy, golden sauce, and the hominy is plump and soft.

The surface is bubbling gently around the edges. When you shred the chicken, it should easily pull apart into juicy strands. The sauce should coat the back of a spoon.

Serve and Enjoy

5. 5Serve Over Rice
   Serve the fiesta chicken hot over fluffy cilantro-lime rice, spooning extra sauce over the top.
   Look for Steam rises from the creamy, cheesy sauce.
   Tip Garnish with fresh cilantro and a squeeze of lime, if desired.

The final dish is a creamy, cheesy, and slightly smoky fiesta chicken with bits of poblano and hominy throughout. The sauce is thick and luscious, clinging to the chicken and rice. A spoonful should be steaming and fragrant. Serve immediately over rice, with extra sauce spooned on top.

Common mistakes

One common mistake is lifting the lid too often during cooking, which releases heat and extends the cooking time. Another is using pre-shredded cheese, which often contains anti-caking agents that can make the sauce grainy; shredding your own cheese yields a smoother sauce.

Also, be sure to place the cream cheese in the center and not stir — it will melt and create a creamy sauce as it cooks. Finally, don't overcook the chicken: check the temperature at 3.5 to 4 hours to avoid dry meat.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and shreds easily with a fork. The sauce should be bubbly and slightly thickened. If the sauce seems too thin, remove the lid and let it cook on high for an additional 15-20 minutes to reduce. The dish is best served hot, straight from the slow cooker.

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