Crock Pot Chicken Breast In Poblano Cream

• 4 boneless chicken breasts
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 poblano pepper, seeded and cut into thin strips
• 3/4 cup chicken broth
• 2 teaspoons cumin
• 1 tablespoon adobo sauce (from canned chipotle chilis)
• salt & pepper
• 8 ounces cream cheese
• 4 ounces parmesan cheese, grated

1. Season chicken breast with salt and pepper.
2. Place onion, garlic, poblano and chicken breast in crock pot.
3. Mix together broth, adobe sauce and cumin; pour over chicken.
4. Cover and cook on low for 3 hours.
5. Meanwhile, dice cream cheese and allow to come to room temperature.
6. After cooking for three hours, ladle into a small bowl approximately 1/2 cup of hot broth from crock pot.
7. Whisk in the cream cheese.
8. When well incorporated, add cream cheese mixture to crock pot; stirring well.
9. Cover and cook on low for an additional 1 1/2 hours (or until done).
10. Serve over rice or noodles.
11. Garnish with fresh parmesan cheese.

chicken breasts, onion, garlic, pepper, chicken broth, cumin, adobo sauce, salt, cream cheese, parmesan cheese

Taken from www.food.com/recipe/crock-pot-chicken-breast-in-poblano-cream-343095 (may not work)