READY IN 3+ hrs

Chili Cumin Stuffed Chicken Breasts

Read Reviews (33)

"This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese." — MMTAYLOR2

Directions

In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks.
Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.

Kitchen-Friendly View

PREP 20 mins
COOK 3 hrs
READY IN 3 hrs 20 mins

Footnotes

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

Reviews More Reviews

Most Helpful Positive Review

Apr 11, 2006

With a few personal changes, I thought that this was one of the best stuffed chicken dishes I have ever tasted. First, I would suggest doubling the stuffing per the number of chicken breasts you are making (if you are making 2 breasts, follow the recipe as is.) I also doubled the tomato, added 1/4 cup red onion, 1/4 cup of diced green chiles, and a 1/2 teaspoon of red chile flakes. To make the chicken extra moist, I glazed the stuffed chickens with a little store-bought taco sauce. Finally, eat the chicken over a little spanish rice and you will be delighted!

—Chicago Chef

See full review »

Most Helpful Critical Review

Sep 10, 2005

Ok, I am by no means a seasoned chef so perhaps our tragedy was in my lack of experience- not the recipe itself. Obviously then I found this recipe to be a little difficult to follow. (I have just been married 3 months and this was our first burnt meal.) Good luck to anyone else who tries.

—Kimberly

See full review »

43 Ratings

Jun 25, 2007

Just wonderful! I did make a few changes however. As some suggested, I added garlic and red pepper flakes, used the measurements as listed for only 2 chicken breasts and served over rice. In addition, I used chunky salsa instead of the diced tomatoes just because that's what I had on hand and I added lime juice to the crockpot (I didn't think that there was enough liquid to cook the chicken - didn't want to chance burning it). The 'juices ' were great on the rice. Very flavorful! It was the best crockpot recipe I have made thus far.

—Julie

See full review »

Dec 04, 2005

It was my Sunday to cook and we all know I love Mexican. This looked like a quick and easy recipe and I was making a more complicated appetizer, so I thought I'd try this. Also, been meaning to break out the crock pot now that the snow's here. Doubled the recipe EXCEPT for the cilantro. Added some red pepper flakes and used canned diced toms with jalapenos for a little extra zip (we like it spicy!). I had some trouble rolling the breasts (first time I've done it) but the thin cutlets definitely helped. Wasn't sure if I liked the looks of it when it was cooking, but it tasted great and we enjoyed it served over brown rice. It needs something else... I may throw in some fresh garlic next time or maybe chop up some onions. Also, I think I want to put the mixture through the food processor. I think making the filling into the paste may add in the preparation. Thanks for the recipe -- definitely a great Sunday dinner!

—NancyCz

See full review »

Dec 01, 2005

I thought this was a very simple, and very good recipe. I made a couple of changes - #1 - I used boneless skinless chicken thighs and it was done in about 2 hours, not 3. #2 - Since I was in a hurry, I did not make rolls of them, but instead laid the chicken on the bottom of the crockpot and then poured everything on top and just let it cook that way. I didn't give it a 5 because, for me it could have used a bit of a punch, maybe some pepper flakes or something else to spice it up a bit. Overall, very simple, very quick and will make again!

—KASHICAAT

See full review »

Oct 15, 2005

My husband liked this recipe a lot more than I did. It was good, although it was done cooking in about 2 hrs instead of 3. I followed the recipe exactly, then added some extra cheese in the last 10 minutes. Served it with homemade salsa and chips. One change I will make next time is less cilantro.

—OTTOS2

See full review »

Sep 30, 2007

Very good, very flavorful. I've been looking for a low calorie recipe that was full of flavor and this is it. Like others, I added red onion and jalapeno. I also added just another pinch of the spices. I don't use the slow cooker so I just cooked it in a covered baking dish for 40 min at 350 degrees. Turned out great.

—Riverologist

See full review »

Mar 28, 2011

Not sure why, but the cheese seemed to vanish by the time this was cooked. THere was plenty of juice, but not really a sauce. I really love sauce, so I missed that there wasn't any, and of course, think that it would have tasted better if the cheese would have become more saucelike. Otherwise, good, but I wouldn't make it again.

—esiuolm

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Chili And Cheese Stuffed Chicken Breasts

Oven Roasted Stuffed Chicken Breasts

Asparagus and Mozzarella Stuffed Chicken Breasts

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Green Chili and Cheese Chicken

Squash Stuffed Chicken Breasts

Stuffed Chicken

Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon

Chicken Breasts Stuffed with Crabmeat

Bob's Mexican Stuffed Chicken

Nutrition

Calories
200 kcal
10%

Carbohydrates
2.1 g
< 1%

Cholesterol
79 mg
26%

Fat
8.3 g
13%

Fiber
0.7 g
3%

Protein
27.7 g
55%

Sodium
259 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chili Cumin Stuffed Chicken Breasts

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 200
Calories from Fat: 75

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 4.3g 22 %
Cholesterol 79mg 26 %
Sodium 259mg 10 %
** Potassium 246mg 7 %
Total Carbohydrates 2.1g < 1 %
Dietary Fiber 0.7g 3 %
Protein 27.7g 55 %
Sugars 1.1g
** Vitamin A 19 %
** Vitamin C 37 %
** Calcium 18 %
** Iron 15 %
** Thiamin 6 %
** Niacin 94 %
** Vitamin B6 21 %
** Magnesium 10 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.