Ingredients
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Key Ingredients
Make It
Step 1
Place evaporated milk, half of poblano chile strips and half of corn in blender; cover. Blend until smooth; set aside.
Step 2
Place oil in 6-quart multi cooker and set to high. Once hot, add chicken; cook on each side until browned. (If using a slow cooker, brown chicken in a large skillet.) Remove chicken and reserve.
Step 3
Add onion, remaining poblano chile strips, bouillon and garlic to cooker (or skillet); cook for 3 minutes or until onion is tender. Add chicken back to cooker (and onion mixture if using a skillet). Stir in evaporated milk mixture and remaining corn. Cover; cook on low for 4 hours or high for 2 hours. Serve with rice.
