Crockpot Pepper Jack Poblano Hominy Chicken Thighs Step-by-step instructions

Before you start

Before starting, drain and rinse the hominy in a colander. Dice the roasted poblano peppers if they aren't already chopped. Measure the queso blanco dip and shred the pepper jack cheese from a block for the best melt.

If using fresh roasted poblanos, remove the stems and seeds before dicing. Place all ingredients near the slow cooker so layering is quick and easy. No need to preheat the slow cooker; it will come to temperature as it cooks.

Instructions

Layering for Success

1. 1Layer the Ingredients
   Place the chicken thighs in the bottom of a 6-quart slow cooker, spreading them into a single layer. Scatter the diced roasted poblano peppers and drained hominy evenly over the chicken. Pour the warm queso blanco dip over the top, then sprinkle with the shredded pepper jack cheese.
   Look for The chicken is covered with peppers, hominy, and cheese; the queso and shredded cheese form a thick layer on top.
   Tip No need to stir. Layering keeps the chicken on the bottom so it stays moist as it cooks.

At the end of this phase, the slow cooker insert holds a neat layer of chicken thighs, topped with diced poblanos and hominy, and covered with a thick layer of queso and shredded cheese.

The ingredients are not stirred, but the cheese covers most of the surface. The chicken is raw and the hominy is still firm. Everything is ready for the slow cooker to work its magic.

Slow-Cooked Perfection

2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the chicken thighs are fork-tender and register 165°F (74°C) in the thickest part. The sauce will be bubbling around the edges and the cheese fully melted.
   Look for The sauce is gently bubbling, the cheese is melted and stretchy, and the chicken easily shreds with a fork.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Avoid lifting the lid during cooking; each peek adds 20 minutes to the cook time.

After 4–5 hours on low, the sauce is bubbling gently around the edges, the cheese is fully melted and creamy, and the chicken is tender enough to shred with a fork. The aroma is rich and cheesy with a hint of roasted pepper. The hominy has swelled and absorbed some sauce. The internal temperature of the chicken should read 165°F (74°C).

Serving the Fiesta

3. 3Serve and Enjoy
   Stir the sauce gently to combine, then use a serving spoon to lift a generous scoop of chicken, hominy, and sauce onto plates. Serve hot with tortilla chips and Mexican rice on the side, if desired.
   Look for The chicken is tender, the sauce is creamy and coats the spoon, and the hominy is plump.
   Tip Let the dish rest for 5 minutes before serving so the sauce thickens slightly.

When you lift a spoonful, the sauce is thick and stretchy, clinging to the chicken and hominy. The chicken shreds easily, and the poblanos are soft. The dish is hot and bubbling, ready to be served over rice or scooped with chips. The flavors have melded into a creamy, spicy, savory bowl of comfort.

Common mistakes

A common mistake is lifting the lid to check on the food, which lets heat escape and extends cooking time. Another is using low-fat cheese, which doesn't melt as smoothly and can turn grainy.

Overcooking chicken breasts instead of thighs can lead to dry, stringy meat. Adding too much queso can make the sauce overly thin; stick to the amounts listed. Finally, forgetting to rinse the hominy can add a metallic taste from the can.

How to tell it’s done

The dish is done when the chicken thighs are fork-tender and easily shred apart. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

The sauce should be bubbling around the edges and the cheese fully melted and smooth. If the sauce seems thin, let it cook uncovered for 10–15 minutes to reduce. The hominy should be tender and plump, and the flavors well blended.

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