Slow Cooker Cheddar Bread With Roasted Poblanos

We grow a lot of peppers in our household, and so we are always looking for new and fun ways to use them. This recipe combines that love with our quest to find new and novel ways of using our slow cooker. Made with boxed bread mix and roasted poblano peppers, this is a fun an easy way to bake a deliciously moist and savory bread that is ideal with chili, stews, and other cold weather comfort food.

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Ingredients:

• 1 14oz box of bread mix (including yeast packet)
• 1/2 cup shredded cheddar
• 1 roasted and diced poblano pepper
• 1 cup room temperature water

Helpful Gear:

• Slow Cooker

Line your slow cooker with parchment paper.

Mix all ingredients in a bowl. The dough will become sticky and a little hard to mix, but it should be a little too sticky to knead. Once you have the peppers and cheese incorporated well, it is on to the next step.

Pour the dough into the center of the parchment paper. Be sure the dough ball is centered in the slow cooker. Then set your slow cooker on high for 2 hours and cover with lid. Because all slow cookers are different, you might want to check the bread after the first hour and a half. Once the internal temperature is at 190 degrees Fahrenheit, you have about 30 minutes to go.

Remove the bread and parchment paper from your slow cooker and allow to rest for 10-15 minutes. Slice and enjoy!