I just had to share this chicken recipe, because it was good enough to become a new favorite in our house. Tender chicken breast pieces are slowly cooked in a flavorful, creamy sauce with a mild kick of spice and served with warm flour tortillas. I saved the leftover sauce to dip bread in for a quick midday snack. I am already looking forward to making this again. Here’s the recipe…
Slow Cooked Chipotle Chicken*
- 2 pounds boneless, skinless chicken breasts, trimmed
- 3 tablespoons Mazola® Corn Oil
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 2 canned chipotle peppers in adobo sauce
- 1/2 cup warm water
- 1 tablespoon chicken-flavored bouillon powder
- 1 cup sour cream
- Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
- Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
- Reduce heat and add garlic; cook for 1 minute.
- Transfer onion mixture to electric blender or food processor. Add chipotle chilies, water and bouillon powder. Puree until smooth. Pour over chicken in slow cooker; cover.
- Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
- Whisk together sour cream and cream cheese until smooth. Stir into chicken mixture. Season with salt and pepper if desired. Continue cooking for 15 to 20 minutes on LOW or until heated through.
- Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.
*Recipe found at Allrecipes.
My Review: We eat a lot of chicken, but this is in our top 5 favorite main dish chicken recipes! The flavors in the sauce were perfect (creamy with a little kick…). The recipe involves little prep work, so it’s great for a yummy weeknight dinner. I served this with warm flour tortillas, but it would also be great over mashed potatoes or rice.
The reviews, content and opinions expressed in this blog are purely the sole opinions of Jacolyn.