Crock Pot Green Chile Stuffed Chicken Breast Recipes

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GREEN CHILE STUFFED CHICKEN BREASTS



Green Chile Stuffed Chicken Breasts image

Another crockpot winner! Got this off of Recipegoldmine.com. The cheese mixture inside the chicken rolls keeps the meat nice and moist!

Provided by yooper

Categories     Chicken

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts, pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar cheese or 3/4 cup monterey jack cheese
1 (4 ounce) can chopped green chilies
1/2 teaspoon chili powder
salt and pepper
1 can cream of mushroom soup
1/2 cup hot enchilada sauce

Steps:

  • In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
  • Place a generous dollop on each flattened chicken breast, then roll up.
  • Place chicken in crockpot, seam side down.
  • Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
  • Cover and cook on low for 6-7 hours.

SHREDDED SLOW COOKER GREEN CHILE CHICKEN



Shredded Slow Cooker Green Chile Chicken image

Flavorful shredded chicken makes the perfect stuffing for enchiladas, tacos, burritos, or whatever you like! Zesty ingredients like green chiles, lime, and cumin cook all day in a slow cooker. I like to serve this with fresh corn tortillas for taco night, but the possibilities are endless with a shredded chicken like this.

Provided by LADYJANE1976

Categories     Everyday Cooking     Slow Cooker     Main Dishes     Chicken

Time 8h15m

Yield 16

Number Of Ingredients 10

1 tablespoon olive oil
2 ½ pounds skinless, boneless chicken breast halves
2 ½ pounds skinless, boneless chicken thighs
2 (7 ounce) cans diced green chile peppers, divided
1 large onion, diced
1 whole head garlic, peeled and chopped
3 tablespoons ground cumin
2 large limes, juiced, divided
1 tablespoon salt
1 tablespoon ground black pepper

Steps:

  • Place oil in the bottom of a slow cooker. Add chicken breasts and thighs, 1 can of chile peppers, onion, garlic, cumin, 1/2 of the lime juice, salt, and pepper.
  • Cook on Low until chicken is falling apart, about 8 hours.
  • Remove chicken and shred with 2 forks.
  • Return chicken to the slow cooker. Add remaining chile peppers and lime juice; stir. Test flavor and season with salt and pepper to taste.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 5.5 g, Cholesterol 76.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 25.7 g, SaturatedFat 2.5 g, Sodium 790.4 mg, Sugar 1.5 g

GREEN CHILE AND CREAM CHEESE STUFFED CHICKEN BREASTS (CROCK POT)



Green Chile and Cream Cheese Stuffed Chicken Breasts (Crock Pot) image

Make and share this Green Chile and Cream Cheese Stuffed Chicken Breasts (Crock Pot) recipe from Food.com.

Provided by Absarunnin

Categories     Poultry

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts, pounded thin
3 ounces cream cheese
3/4 cup shredded cheddar cheese
4 ounces canned green chilies
1/2 teaspoon chili powder
salt and pepper
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup hot enchilada sauce

Steps:

  • Combine cream cheese, shredded cheese, chiles, chili powder and slat and pepper. Place a generous dollop of mixture on each flattned chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours.

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  • Lay the chicken breasts flat on the bottom of the slow cooker. Cover with the green chilis, garlic powder, cumin, salt and pepper. Cover and set to high for 3 hours.
  • At 2.5 hours, open the lid and use forks to shred the chicken and mix it with the juices. Then lay the cream cheese on top of the shredded chicken and replace the lid and continue to cook on low for 30 more minutes.
  • When the timer sounds remove the lid and mix the cream cheese into the chicken. Serve hot and enjoy!

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