Poblano Stuffed Chicken

Normally you would blister the peppers and peel them. Because this is done in the crock pot, there is no need to do that.
Put the chicken in a large zip lock bag and pound out each one so it will fit easily around the pepper.
In a sauce pan heat olive oil, saute the onions until translucent, add the garlic, saute a minute more, add the chorizo and saute until cooked through.
In a large bowl put the cream cheese in, add the chorizo mxture,pepper jack cheese, lime juice, and cilantro.
Mix well.
Slit the Poblano peppers from top to bottom and fill with 1/4 of the filling.
Wrap a pounded chicken breast around the pepper, putting pepper seam side down on the chicken breast.
Secure each chicken breast with a few pieces of butchers twine.
Line your slow cooker with a disposable liner, put in your prepared chicken, and pour the salsa verde over.
Cook on low for 8 hours.
Serve with topping of your choice.

Chef's Note & Story

This also works beautifully with round steak or flank, or skirt steak. Just has to be able to fit around the pepper.
If Poblano peppers are too spicy for you a nice alternative is Anaheims