*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.
This is absolutely AWESOME with so much flavor and spice. I served this with steamed jasmine rice and it paired perfectly. Others mentioned about the cream cheese being chunky thoughout the sauce but there is a very simple fix for that. I softened the cream cheese in the microwave stirred then added the soup peppers broth and pepper sauce right into the cream cheese mix. I stirred until it was all mixed and smooth and poured over my chicken. No cream cheese lumps at all and it turned out perfect! Thank you so much for an amazing recipe. This one is added to my favorites for sure!!
This recipe is really good and easy to prepare. I pounded the chicken thin and put some of the adobe cream cheese some red pepper and onions inside the chicken and then rolled it up and placed in crock pot. This is a keeper! Thank you.
I thought this was super easy to prepare and very tasty. I agree with another reviewer - we had little bits of cream cheese floating in our sauce. It didn't bother me in the least but it really turned hubby off. I believe that's the only reason he says he didn't like it.
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.
Made this last night and it was awesome! I didn't have Cream of Chicken soup so I used cream of celery. Otherwise I made no changes. As suggested by others I checked the chicken after 4 hours and it was "fall-apart" tender and juicy. Also as suggested I heated the sauce on the stove in order to incorporate the cream cheese and the sauce was velvety smooth. I think the sauce could be made stove-top and used by itself as an adjunct to other dishes as well. I will definitely make this again.
Simple creamy spicy comfort food. I did read about the problem many had with the cream cheese separation. I was using my own homemade chicken broth and had to defrost it anyway in the microwave so I added the cream cheese into it and whisked it until nice and creamy then poured it into the crock over the chicken. I did use 1/3 less fat cream cheese and added in a whole chopped onion for more flavor. I missed the butter part but I don't think it needed it anyway. My breast were still frozen when I started this took 7 hours to cook on low. We served over white rice. The kids were over and liked it so much they're taking home the leftovers.
Sooooo delicious! I made my own cream of chicken from this site using flour chicken broth and milk and some spices. Make your own if you can it was much better than canned. Also I openly used one big pepper bc I'm a wimp but I used all of the sauce in the jar and it was perfect. Still spicy but not too spicy. I also seasoned the chicken with fajita seasoning and cooked on the stove top then removed the chicken and made the sauce and threw the chicken back in. Also sauteed mushrooms and threw those in there. This is a must try!