- 1 large white onion, chopped
- 5 garlic cloves, finely chopped
- 6 whole chicken legs
- 1/2 pound fresh poblano chiles (about 4), stems, seeds, and ribs removed and chiles chopped
- 3 ears corn, kernels cut from cobs
- 1/2 cup sour cream
- 3/4 cup chopped cilantro
- Equipment: a 5- to 6-quart slow cooker
- Accompaniment: white rice
- 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).
- 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.