Name: Slow Cooker Cream Cheese Green Chili Chicken
Prep time: 10 min
Cook time: 2 h 40 min
Total time: 2 h 50 min
Yield: 5
Cuisine: American, Tex-Mex
Ingredients: Cooking spray; 2 1/2 pounds skinless, boneless chicken breasts; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1 Tablespoon olive oil; 1 large onion, chopped; 2 jalapeños, seeded and chopped; 3 cloves garlic, minced; 1/2 cup low-sodium chicken broth or stock; 1 6-ounce can chopped mild green chilies; 8 ounces cream cheese, cut into 1-inch cubes; 4 ounces shredded Monterrey Jack cheese; 1 avocado, peeled and sliced; Fresh cilantro sprigs, optional; Lime slices, optional

Slow Cooker Cream Cheese Green Chili Chicken

This slow cooker cream cheese green chili chicken is a snap to make. Cream cheese melts into the juices with green chilies, onions, and jalapenos to make plenty of sauce, while Monterey Jack cheese melts luxuriously on top.

2 hr 50 min total 10 min prep 2 hr 40 min cook 5 815 cal

Instructions

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1 Spray the interior of the slow cooker with cooking spray, or line with a slow cooker liner. Season chicken breasts with salt and pepper, and place in the slow cooker.
2 Heat olive oil in a nonstick skillet over medium heat. Add chopped onion and cook, stirring occasionally, until onions start to turn translucent, 3 to 5 minutes.
3 Add jalapeños and garlic, and cook, stirring, about 30 seconds more. Stir in chicken broth and green chilies.
4 Pour skillet contents over chicken breasts; sprinkle cream cheese cubes evenly over chicken. Cover, and cook on High for 2 1/2 hours, or on Low for 5 hours, until the chicken is cooked through. An instant read thermometer inserted near the center should reach 165 degrees F (74 degrees C).
5 Move chicken to one side of the slow cooker and give the sauce a stir. Then, turn each chicken breast in the sauce to coat completely.
6 Top with shredded cheese, cover, and allow to stand until cheese is melted, 5 to 10 minutes. Top each serving with sliced avocado, and garnish with fresh cilantro sprigs and lime slices to serve.