Recipe By tnahinu
Rating
Published Apr 2nd
Prep 15m Cook 6h Additional - Ready In 6h 15m
Servings 4 servings Calories 494.3

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Recipe Ingredients

  • 4 skinless, boneless chicken breast halves
  • ¼ cup melted butter
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • ½ cup chicken broth
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 3 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from chipotle peppers

Cooking Directions

  1. 1 Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Nutrition Facts

  • Calories 494.3
  • Carbohydrate 8.4 g
  • Cholesterol 159 mg
  • Fat 38.1 g
  • Fiber 0.5 g
  • Protein 29.2 g
  • Saturated Fat 21.5 g
  • Sodium 862 mg
  • Sugar 0.5 g

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Reviews

  1. I made this exactly as written. The sauce was delicious - I had the lumping problem as well but solved it easily by removing the chicken at the end of cooking and whisking the sauce in the crock pot. 6 hours on low is way too long for this recipe. I left the chicken breasts - Read more ...
  2. EXCELLENT! Only made minor changes: added 1 can of roasted diced tomatoes and ommited the chicken stock due to the extra liquid in canned tomatoes. Added sauteed thinly sliced onions red pepper green pepper and poblano peppers to last 45 minutes of cooking. Served over cilantro rice completed the "Mexican" flavors of this dish.
  3. This was fabulous. I didn't want to wait til the next day to make it in the slow cooker, so I cut up the chicken and pan seared it. Then followed the directions. I let it cook in the sauce for about 20 minutes and served it over rice. This was definitely restaurant quality, thank - Read more ...
  4. I hardly ever give a recipe 5 stars, but this is one of the exceptions. My family thought it was a bit spicy, but I loved it, so the heck with them... :)
  5. Very similair to a chipotle chicken I have been making for several years. If you really like to cook with chipotles, here's a hint. Puree a can or two of chipotles in adobo. Put in a jar, keep refrigerated & then you can call it "chipotle paste". I add a spoonful to broth when making - Read more ...
  6. Ok, so I only made 3 changes to this recipe (that is a MAJOR accomplishment for me). The first being that I didn't use the butter (I didn't think it was necessary with the richness of the other ingredients), added a can of mushrooms and I added slivered onions for the last 40 minutes of - Read more ...
  7. This is a nice, flavorful, and easy crock pot recipe. I made this as is but put my chicken breast in frozen. It came out great :) I cooked this on low and it was done in my slow cooker after only 4 hours. The chicken was moist and the sauce is nice and creamy - Read more ...
  8. This is a nice recipe but it will need some work. Next time I'll warm up the cream soup broth adobo sauce and butter in a saucepan on medium heat then whisk in the cream cheese until it's thoroughly blended. Then I'll put the remaining ingredients in the slow cooker and pour the sauce over - Read more ...
  9. Love it ... tasty and moist. I did alter the recipe by using what I had on hand. Substituted cream of chicken with cream of mushroom and the chipolte pepper with jarred roasted red peppers. Mild smokey flavor not spicy, if you don't like hot spice try it with the roasted red peppers. Delish!
  10. Absolutely excellent! The chicken was extremely moist and flavorful the sauce was perfectly creamy with a definite kick. I made it exactly as it was written and my VERY picky boyfriend piped up right away saying to put this recipe in the "keep" pile. Will definitely make it again.
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