Creamy Chipotle Chicken

Creamy Chipotle Chicken

tnahinu 4

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

Ingredients 6 h 15 m {{adjustedServings}} servings 494 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 862 mg
  • 34%

Based on a 2,000 calorie diet

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  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.
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Reviews 178

  1. 239 Ratings


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 soups. Also, use this same recipe and instead of chipotles use a basil pesto sauce. Excellent over linguine or fettucine.


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 with a smoky kick. I served this over rice with a side of broccoli. I will be making this again.


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 cooking. I increased the broth to 3/4 cup to make up for the loss in liquid. I also solved the issue some people had with the "chunky" sauce without having to pre-heat all the sauce ingredients. I heated my broth in the microwave for about a minute. I then added the cream cheese chunks and cooked at 20 second intervals until it softened somewhat. I then put the broth/cream cheese, soup and peppers in the blender and hit pulse until it was blended and creamy. The sauce went into the crockpot with the frozen chicken breasts and a small can of sliced mushrooms (drained) and was done about 40 minutes later. We served it over rice and it was a hit! Thanks for the recipe :) I know this recipe would have been just as great as written but we're trying to cook a little healthier.