Chili Cumin Stuffed Chicken Breasts

Chili Cumin Stuffed Chicken Breasts


"This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese."

Ingredients 3 h 20 m {{adjustedServings}} servings 199 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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  1. In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks.
  2. Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.
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Reviews 34

  1. 45 Ratings

Chicago Chef

With a few personal changes, I thought that this was one of the best stuffed chicken dishes I have ever tasted. First, I would suggest doubling the stuffing per the number of chicken breasts you are making (if you are making 2 breasts, follow the recipe as is.) I also doubled the tomato, added 1/4 cup red onion, 1/4 cup of diced green chiles, and a 1/2 teaspoon of red chile flakes. To make the chicken extra moist, I glazed the stuffed chickens with a little store-bought taco sauce. Finally, eat the chicken over a little spanish rice and you will be delighted!


Just wonderful! I did make a few changes however. As some suggested, I added garlic and red pepper flakes, used the measurements as listed for only 2 chicken breasts and served over rice. In addition, I used chunky salsa instead of the diced tomatoes just because that's what I had on hand and I added lime juice to the crockpot (I didn't think that there was enough liquid to cook the chicken - didn't want to chance burning it). The 'juices ' were great on the rice. Very flavorful! It was the best crockpot recipe I have made thus far.


It was my Sunday to cook and we all know I love Mexican. This looked like a quick and easy recipe and I was making a more complicated appetizer, so I thought I'd try this. Also, been meaning to break out the crock pot now that the snow's here. Doubled the recipe EXCEPT for the cilantro. Added some red pepper flakes and used canned diced toms with jalapenos for a little extra zip (we like it spicy!). I had some trouble rolling the breasts (first time I've done it) but the thin cutlets definitely helped. Wasn't sure if I liked the looks of it when it was cooking, but it tasted great and we enjoyed it served over brown rice. It needs something else... I may throw in some fresh garlic next time or maybe chop up some onions. Also, I think I want to put the mixture through the food processor. I think making the filling into the paste may add in the preparation. Thanks for the recipe -- definitely a great Sunday dinner!