Today’s tried and true recipe is one of the best slow cooker meals I have made to date. So delicious, loaded with flavor and a cinch to make – what a tasty surprise for a last minute dinner! Add Creamy Chipotle Chicken to your must-try list!
This week I am making another family favorite, 3-Ingredient Crock Pot Shredded Beef Tacos, that calls for chipotle peppers in adobo sauce. When I make these beef tacos, I only use half the can of chipotle peppers in adobo sauce and wanted to find a way to use them in another recipe, so they would not go to waste. After a quick google search I found this easy chicken recipe with great reviews on allrecipes.com.
I had no plans to share this recipe, so I didn’t take pictures of the steps. Since this was so good, I had to snap some quick pictures. Sorry for the poor quality, it was dinner time and my family was patiently waiting for me.
Like most slow cooker recipes, this one is simple to make, not calling for a lot of ingredients. What you will need – chicken breasts, butter, condensed cream of chicken soup, chicken broth, cream cheese, chipotle peppers in adobo sauce, garlic, salt and pepper.
I served the chicken and sauce over rice, using my favorite quick and easy cilantro lime rice recipe (Chipotle restaurant inspired).
PLEASE NOTE: When I share a tried & true recipe, I always credit the source and will often send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
Slow Cooker Creamy Chipotle Chicken
Recipe by Tnahinu found on allrecipes.com
- 4 boneless, skinless chicken breasts (approx 3 pounds)
- 1/4 cup butter, melted
- salt and fresh cracked black pepper to taste
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 can (10.75 ounces), condensed cream of chicken soup (or use/make homemade)
- 3 chipotle peppers in adobo sauce, minced
- 1 tablespoon of adobo sauce from the can of chipotle peppers
- 1 (8 ounce block) cream cheese, softened
Directions (my directions are slightly different from the original recipe – for a smoother sauce)
Spray slow cooker with non-stick cooking spray.
Place chicken breasts in a single layer, brush with melted butter (use all the butter), season with salt and pepper, sprinkle minced garlic evenly over top.
In a large microwave safe bowl, place cream cheese in the microwave and heat until slightly warm and softened then cream/stir. Next, add chipotle peppers, adobo sauce, cream of chicken soup and chicken broth with the cream cheese, mixing well until smooth – pour over chicken.
Cook on low for 6 hours, until chicken is thoroughly cooked (center of chicken breasts should reach 165 degress f.). Remove chicken and slice in to bite size pieces, then stir sauce until smooth. Serve chicken and sauce over a bed of rice. Enjoy!
Note – This recipe has some kick – for less spice/heat, reduce the amount of chipotle peppers and adobo sauce.
Thanks for stopping by!