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Jalapeno Chicken in the Crock-Pot Recipe

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This recipe for Jalapeno Chicken in the Crock-Pot is from The Russo Jr Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Cup of chicken broth
1 lb of Chicken breasts
2-3 jalapeno’s, seeded, chopped (I’m sure canned would work just fine as well)
2 oz of light cream cheese

Directions:
Directions:
Simple. First place your chicken in the crock. Set to low. Fill it with the broth. Sprinkle jalapeno all over. Place the cream cheese in dollops around it. I just used a spoon and scooped it out in tablespoons.

Wait for it. Wait for it. Once it melts it creates an awesome creamy texture. About 5 hours later (on low) take the chicken out, shred with 2 forks, put it back in, switch the crock to high, mix mix mix and cook on high for 1 hour.

I served mine this time over Quinoa with some veggies, Yummy instant dinner on busy a week night!! I’m sure if you were going to be gone for 8 hours the chicken would be fine, the moisture of the ingredients will keep it from going dry.

Use the leftovers in taco’s, on top of nacho’s, roll it into lasagna rolls, so many possibilities!

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
www.mommasmeals.org/jalapeno-chicken-in-the-crock-for-weekdaysupper/

 

 

 

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