FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe in a Crockpot

I love making this creamy poblano casserole. It's been a staple in our home for many years. The simple ingredients and the beautiful layers make it such a fun meal to prepare, but the real spark is when your loved ones take their first bite. I showed you how to bake this casserole in your oven, and today I'm going to show you how to make it in your slow cooker. Let's start by making the poblano sauce. To your blender, you want to add water, heavy whipping cream, poblano peppers, chicken bouillon, cotija cheese, onion, garlic cloves, and a small bunch of cilantro. And now you're going to blend it until smooth. And friends, don't mind my chongos. You know, I have to meal prep and get ready at the same time, and for a busy mom, it's okay. You can take your rollers off when you're ready to serve. And when you're using really thick, heavy cream, you might notice that it gets a little bit stuck. That's okay. You can add about one fourth of a cup of water, give it a mix, and continue to blend. And boom, done. Let's start by pouring about half a cup of your sauce right at the bottom. Then you're going to start layering your corn tortillas. As you can see, I just dip them and flip them over. That way they get nice and coated. Next, you're going to layer your rice. And if you guys are wondering what kind of rice I'm using, I tend to use Calrose rice for this particular casserole. It holds up really well. I'm going to drizzle a little bit of melted butter. Then you want to add your shredded chicken. Be light with your chicken because we are going to do a few layers in here. So you don't want to be too heavy. Your next layer is going to be some sauce. And I find it goes a lot smoother when you're using a measuring cup. And we have a lot of sauce because that is the award winner. So if you're taking this to a potluck or your church event, you guys are going to win. You just want to make sure that everything is nicely covered. I have freshly grated asadero cheese. If you don't have time to do that, that's okay. You can use mozzarella deli slices and place them here and it's going to go a lot faster and easier for you. But if you get a chance to use asadero, sometimes you see them labeled as quesadilla cheese. That's the one you want to use for this recipe. Next, you're going to place your next layer of tortillas and some more sauce. And now we're going to create another layer. This is a great recipe if you cook a lot with rotisserie chicken. This is the one whole rotisserie chicken. So we're able to stretch it into a beautiful meal, which I love. If you're getting towards the end of your casserole and you see that you have a little bit less sauce, it's okay to add half a cup of cream blend and you'll have enough to get through your recipe. For your last layer, you want to go rice before chicken. It works out great. And then make sure to add some more of your butter. You're not going to regret it. And if you interchange your layers, that's okay. It's all going to taste the same. Then you want to decorate with some strips of roasted poblano. And if you have a little sweetheart that loves casseroles, slow cooker recipes, guisados, think of this casserole like the marry me chicken because it's going to happen for you. Put a lid on it and it's time to slow cook. Cook on high for four hours. Or if you prefer, you can go ahead and cook it on low for a total of eight hours. If you made it this far, you know that I have a beautiful tip for you. I know that poblanos are not accessible to everybody. And for those reasons, I think that you should use your favorite pepper. So if you have some hatch, some pueblo chilies, and even some green bell peppers, they're going to work perfectly with this recipe. And to make this recipe even easier to assemble, I find it easier to buy two rotisserie chickens, have clouds shred it, then I place it in the freezer. And I do the same with my rice. I do the same when I roast my poblano peppers. And if you have teenagers that like to cook, guess what? This is an easy recipe for them to assemble. You can present your slow cooker casserole as is, but I like to use a torch because I like the bubbly cheese on the top. So if you're going to use this, please be careful. I'm going to need somebody very special to say ah. This is one of those recipes that is perfect throughout the year. So you don't have to worry about it being a holiday. It could be just because it's Wednesday type of dish. That's absolutely delicious. Cloud says that this tastes like a poblano risotto. And I agree. It's creamy. You can taste the poblano and everything just melts in your mouth. Look away because it's about to get dangerous. As always, Cloud and I are wishing you the best. We absolutely adore you. And on that one, we'll see you guys tomorrow. Bye! Adios!