Slow Cooker Chicken Chile Relleno Soup

Slow Cooker Chicken Chile Relleno Soup 3 medium-large boneless skinless chicken breasts 4 cups chicken broth 1 white onion, diced 4 diced poblano peppers A generous pinch of salt and pepper 2 bay leaves 1 (8-oz.) package cream cheese 1 (8-oz) block sharp cheddar cheese, shredded Add everything but the cream cheese and cheddar cheese to the slow cooker. Cover and cook on LOW for 6-8 hours. Pick out the bay leaves and throw them away. Transfer the chicken breasts to a large cutting board and shred with two forks. Set aside. Add a few ladles of the broth to a blender, along with the cream cheese. Cover and pulse until smooth. Pour this mixture back into the slow cooker. Stir in the cheese, then add back the chicken.