Pollo en Crema con Chipotles (Chicken and Peppers in Chipotle Cream)

I am trying hard to expand my taste of Mexican food instead of simply going with the stand-byes. I found a new cookbook that is really helping me to do it. As a bonus, this cookbook that came across my path is a Mexican Slow Cooker cookbook. What could be better?!?! Now, it isn't a Fix it and Forget It cookbook, but every single recipe I have had from this book is restaurant quality.

This recipe which translates to Chicken and Peppers in Chipotle Cream was just downright tasty. It did take a while to cook, so give it time to prepare. I served with a plain Mexican rice, fire-roasted corn and, of course, Agave Nectar Margaritas!

So, here we go!:

Ingredients:

6 Bone in Chicken Breasts
1 C. Water
2 t. kosher salt
1 large white onion, chopped
1 T. Vegetable oil
2 large jalapeno peppers, stemmed, seeded and cut into strips
1 large poblano pepper, stemmed, seeded and cut into strips
1 Red bell pepper, stemmed, seeded and cut into strips
1 Large Roma tomato diced
3 T. minced garlic
1/4 cup finely chopped chipotles in adobo
1/2 t. ground pepper
1 c. heavy cream

Directions: 

1) Place chicken, water and 1 t. salt in a 5 qt crock pot. Cover and cook on LOW for 3 or 4 hours, JUST UNTIL TENDER. Turn chicken once halfway during cooking process. Remove chicken from crock and allow to cool. Bone the chicken in very large pieces and return the meat to the broth.

2) Peel the onion, cut in half horizontally and then each half vertically in half inch slices.

3) Heat the oil in a large skillet over medium heat and add onion, chiles, bell pepper, tomato, garlic and chipotles. Stir frequently until the veggies soften-about 5 minutes. Add the remaining 1 t. salt and the pepper. Reduce heat and simmer until totally tender. Add cream. Stir and add to chicken mixture. Cover and cook for one more hour on low.

4) Serve with Mexican rice and ENJOY!