Creamy Chipotle Chicken158 Reviews
- Prep: 15 min
- Cook: 6 hr
- Ready In: 6 hr 15 min
“A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.” - by tnahinu
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 494 cal
- 38.1 g
- 8.4 g
Based on a 2,000 calorie diet
Reviews (158)Rate This Recipe
"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 refrig..." See moreerated & 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 ..." See morehours. 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 ingred..." See moreients), 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."
Creamy Italian Chicken
Just swipe to see more like this.