There's no need to introduce any liquid to the slow cooker—as the chicken legs and vegetables cook, they release their juices to make a very savory stew. Whisking in some sour cream just before serving adds body to the sauce, and fresh cilantro brings brightness to this no–hassle one–dish dinner. Poblano chiles have notoriously tough skins, but we were happily surprised to learn that several hours of gentle cooking makes the skins practically melt away.
Recipe information
Total Time
4 to 12 hr (depending on slow cooker setting)
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Put onion and garlic in slow cooker. Top with chicken and season with 1 teaspoon salt and 1/2 teaspoon pepper. Layer poblanos and corn over chicken and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook according to manufacturer's instructions (chicken should be falling off the bone).
Step 2
Lift chicken from cooking liquid and transfer to serving bowls. Whisk sour cream and cilantro into cooking liquid, then spoon over chicken. Season with salt and pepper.
