Recipe adapted from here.
4 boneless, skinless chicken breasts
1 garlic clove, minced
2 tablespoons onion, minced
15-ounce can of diced tomatoes with green chiles
1 tablespoon chili powder
1/2 tablespoon cumin
1 cube chicken bouillon
3 ounces cream cheese
1/2 cup pepper jack cheese, shredded
1 jalapenos, seeded and sliced or diced
Grease your slow cooker with cooking spray. Place chicken breasts in the bottom of the cooker. Add garlic, onions, and spices. Pour the can of tomatoes over top.
Cover and cook on High for 4 hours or on Low for 8 hours. Shred chicken using two forks.
Place cream cheese in a microwavable bowl and microwave for 30 seconds and stir. Repeat as needed until the cheese has melted. Stir in pepper jack until the shredded cheese has melted. Add milk a tablespoon at a time until you reach the desired consistency. (I liked my sauce thick and only added 1 tablespoon of milk.)
Now, you can serve this dish a variety of ways. The original recipe served the chicken on a bun with the sauce and jalapenos on top of the chicken. But you also put it in a tortilla (this is how I'm eating it next time), in a taco shell, or on a bed of tortilla chips. I had used up all our tortillas to make homemade tortilla chips so Eric and I ate the chicken on a plate basically (it was still really good this way too!)
|Cheese Sauce (I'm totally in love with this sauce!)|
|Homemade Tortilla Chips|
More Crockpot Recipes:
Alfredo Green Bean Casserole
Brown Sugar and Garlic Chicken
Creamy Butternut Squash Soup
Hot Spinach and Artichoke Dip
Simply the Best Macaroni and Cheese
Tomato and Artichoke Chicken