Creamy Chipotle Chicken Recipe - Allrecipes.com
Creamy Chipotle Chicken  Recipe
  • READY IN 6+ hrs

Creamy Chipotle Chicken

Recipe by  

"A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 6 hrs
  • READY IN 6 hrs 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 13, 2010

Very similair to a chipotle chicken I have been making for several years. If you really like to cook with chipotles, here's a hint. Puree a can or two of chipotles in adobo. Put in a jar, keep refrigerated & then you can call it "chipotle paste". I add a spoonful to broth when making soups. Also, use this same recipe and instead of chipotles use a basil pesto sauce. Excellent over linguine or fettucine.

 
Most Helpful Critical Review
Aug 02, 2012

I made this exactly as written. The sauce was delicious - I had the lumping problem as well, but solved it easily by removing the chicken at the end of cooking and whisking the sauce in the crock pot. 6 hours on low is way too long for this recipe. I left the chicken breasts whole and they were still dried out.

 
Aug 16, 2010

This is a nice, flavorful, and easy crock pot recipe. I made this as is but put my chicken breast in frozen. It came out great :) I cooked this on low and it was done in my slow cooker after only 4 hours. The chicken was moist and the sauce is nice and creamy with a smoky kick. I served this over rice with a side of broccoli. I will be making this again.

 
Aug 30, 2010

Ok, so I only made 3 changes to this recipe (that is a MAJOR accomplishment for me). The first being that I didn't use the butter (I didn't think it was necessary with the richness of the other ingredients), added a can of mushrooms and I added slivered onions for the last 40 minutes of cooking. I increased the broth to 3/4 cup to make up for the loss in liquid. I also solved the issue some people had with the "chunky" sauce without having to pre-heat all the sauce ingredients. I heated my broth in the microwave for about a minute. I then added the cream cheese chunks and cooked at 20 second intervals until it softened somewhat. I then put the broth/cream cheese, soup and peppers in the blender and hit pulse until it was blended and creamy. The sauce went into the crockpot with the frozen chicken breasts and a small can of sliced mushrooms (drained) and was done about 40 minutes later. We served it over rice and it was a hit! Thanks for the recipe :) I know this recipe would have been just as great as written but we're trying to cook a little healthier.

 
Aug 16, 2010

This is a nice recipe, but it will need some work. Next time, I'll warm up the cream soup, broth, adobo sauce and butter in a saucepan on medium heat, then whisk in the cream cheese until it's thoroughly blended. Then I'll put the remaining ingredients in the slow cooker and pour the sauce over it all. Something is still off, though. Maybe it needs something strong but light to balance the heaviness of the smoke and the richness of the cream cheese; I'm thinking fresh ground coriander seed. Definitely needs chopped cilantro and onions at the table to perk it up.

 
Aug 16, 2010

Love it ... tasty and moist. I did alter the recipe by using what I had on hand. Substituted cream of chicken with cream of mushroom and the chipolte pepper with jarred roasted red peppers. Mild smokey flavor not spicy, if you don't like hot spice try it with the roasted red peppers. Delish!

 
Oct 11, 2010

I hardly ever give a recipe 5 stars, but this is one of the exceptions. My family thought it was a bit spicy, but I loved it, so the heck with them... :)

 
Jul 01, 2011

This was fabulous. I didn't want to wait til the next day to make it in the slow cooker, so I cut up the chicken and pan seared it. Then followed the directions. I let it cook in the sauce for about 20 minutes and served it over rice. This was definitely restaurant quality, thank you for sharing!

 

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Nutrition

  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 38.1 g
  • 59%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 959 mg
  • 38%

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

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About the Cook

 
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