Tuesday, November 8, 2011

Creamy Chipotle Chicken (in the crock-pot)

Servings: 4
"An easy, creamy chicken dish made in the slow cooker gets a smoky kick from chipotle peppers. It's nice to serve with hot cooked rice."

4 skinless, boneless chicken breast halves
1/4 cup butter

1 teaspoon olive oil
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of chicken soup
1/2 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
( I puree the tin of peppers and sauce and place in a jar. It keeps in the fridge for months. For this recipe I use 3/4 teaspoon. The seeds have been left in so it's quite spicy)

Cast of Characters for the Creamy Chipotle Crock-pot Chicken..I do love alliteration :)

Place the butter into a frying pan and melt over medium heat. Add the olive oil. 

Add chicken breasts and sprinkle with salt and pepper. 

Once they are browned lightly on both sides remove and place in slow cooker. 


Add the cream cheese cubes, stir to melt, then add the cream of chicken soup and chicken broth, and the chipotle peppers, and adobo sauce mixture. Stir or whisk the mixture gently until smooth. Add the garlic and then pour over the chicken. 

Stir to mix in the chicken. Cover, set the cooker to Low, and cook for 4-6 hours. 
Chicken is done when separates easily with 2 forks.

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