Boneless, skinless chicken breasts are called for in this recipe, but boneless, skinless thighs can be substituted if dark meat is preferred.
6 boneless skinless chicken breast halves, cleaned of all fat, veins, etc., and halved
1 8 oz. package softened cream cheese
1 10 oz. can tomatoes and green chilies, such as Rotel
1 4 oz. can diced green chilies
2 tablespoons chopped fresh cilantro
2 tablespoons flour
1/2 cup water
- Place the chicken pieces in the bottom of a 2-3 quart slow cooker.
- Whisk together the remaining ingredients; pour over the chicken.
- Set the slow cooker to low and cook 4-6 hours or until the chicken is just cooked through.
- Mix the flour and water until smooth; stir into the sauce to thicken.
- Serve over rice.
Amount Per Serving
Calories 364 Calories from Fat 185
Percent Total Calories From: Fat 51% Protein 35% Carb. 14%
Nutrient Amount per Serving
Total Fat 21 g
Saturated Fat 10 g
Cholesterol 121 mg
Sodium 181 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 0 g
Protein 32 g
Vitamin A 24% Vitamin C 3% Calcium 0% Iron 9%
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