This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix the shredded Cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. Season with chili powder, cumin, and salt. Cover one side of the chicken breasts with enough cheese mixture to coat. Roll breasts over mixture, and secure with toothpicks.

    Advertisement
  • Place the chicken breasts in a slow cooker. Pour in the remaining cheese mixture. Cover, and cook 3 hours on High.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

199 calories; 8.3 g total fat; 79 mg cholesterol; 259 mg sodium. 2.1 g carbohydrates; 27.6 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/11/2006
With a few personal changes I thought that this was one of the best stuffed chicken dishes I have ever tasted. First I would suggest doubling the stuffing per the number of chicken breasts you are making (if you are making 2 breasts follow the recipe as is.) I also doubled the tomato added 1/4 cup red onion 1/4 cup of diced green chiles and a 1/2 teaspoon of red chile flakes. To make the chicken extra moist I glazed the stuffed chickens with a little store-bought taco sauce. Finally eat the chicken over a little spanish rice and you will be delighted! Read More
(41)

Most helpful critical review

Rating: 3 stars
03/28/2011
Not sure why but the cheese seemed to vanish by the time this was cooked. THere was plenty of juice but not really a sauce. I really love sauce so I missed that there wasn't any and of course think that it would have tasted better if the cheese would have become more saucelike. Otherwise good but I wouldn't make it again. Read More
(6)
46 Ratings
  • 5 star values: 15
  • 4 star values: 18
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/11/2006
With a few personal changes I thought that this was one of the best stuffed chicken dishes I have ever tasted. First I would suggest doubling the stuffing per the number of chicken breasts you are making (if you are making 2 breasts follow the recipe as is.) I also doubled the tomato added 1/4 cup red onion 1/4 cup of diced green chiles and a 1/2 teaspoon of red chile flakes. To make the chicken extra moist I glazed the stuffed chickens with a little store-bought taco sauce. Finally eat the chicken over a little spanish rice and you will be delighted! Read More
(41)
Rating: 5 stars
04/11/2006
With a few personal changes I thought that this was one of the best stuffed chicken dishes I have ever tasted. First I would suggest doubling the stuffing per the number of chicken breasts you are making (if you are making 2 breasts follow the recipe as is.) I also doubled the tomato added 1/4 cup red onion 1/4 cup of diced green chiles and a 1/2 teaspoon of red chile flakes. To make the chicken extra moist I glazed the stuffed chickens with a little store-bought taco sauce. Finally eat the chicken over a little spanish rice and you will be delighted! Read More
(41)
Rating: 5 stars
06/25/2007
Just wonderful! I did make a few changes however. As some suggested I added garlic and red pepper flakes used the measurements as listed for only 2 chicken breasts and served over rice. In addition I used chunky salsa instead of the diced tomatoes just because that's what I had on hand and I added lime juice to the crockpot (I didn't think that there was enough liquid to cook the chicken - didn't want to chance burning it). The 'juices ' were great on the rice. Very flavorful! It was the best crockpot recipe I have made thus far. Read More
(22)
Advertisement
Rating: 4 stars
12/04/2005
It was my Sunday to cook and we all know I love Mexican. This looked like a quick and easy recipe and I was making a more complicated appetizer so I thought I'd try this. Also been meaning to break out the crock pot now that the snow's here. Doubled the recipe EXCEPT for the cilantro. Added some red pepper flakes and used canned diced toms with jalapenos for a little extra zip (we like it spicy!). I had some trouble rolling the breasts (first time I've done it) but the thin cutlets definitely helped. Wasn't sure if I liked the looks of it when it was cooking but it tasted great and we enjoyed it served over brown rice. It needs something else... I may throw in some fresh garlic next time or maybe chop up some onions. Also I think I want to put the mixture through the food processor. I think making the filling into the paste may add in the preparation. Thanks for the recipe -- definitely a great Sunday dinner! Read More
(19)
Rating: 4 stars
12/01/2005
I thought this was a very simple and very good recipe. I made a couple of changes - #1 - I used boneless skinless chicken thighs and it was done in about 2 hours not 3. #2 - Since I was in a hurry I did not make rolls of them but instead laid the chicken on the bottom of the crockpot and then poured everything on top and just let it cook that way. I didn't give it a 5 because for me it could have used a bit of a punch maybe some pepper flakes or something else to spice it up a bit. Overall very simple very quick and will make again! Read More
(12)
Rating: 4 stars
10/15/2005
My husband liked this recipe a lot more than I did. It was good although it was done cooking in about 2 hrs instead of 3. I followed the recipe exactly then added some extra cheese in the last 10 minutes. Served it with homemade salsa and chips. One change I will make next time is less cilantro. Read More
(8)
Advertisement
Rating: 4 stars
10/01/2007
Very good very flavorful. I've been looking for a low calorie recipe that was full of flavor and this is it. Like others I added red onion and jalapeno. I also added just another pinch of the spices. I don't use the slow cooker so I just cooked it in a covered baking dish for 40 min at 350 degrees. Turned out great. Read More
(6)
Rating: 3 stars
03/28/2011
Not sure why but the cheese seemed to vanish by the time this was cooked. THere was plenty of juice but not really a sauce. I really love sauce so I missed that there wasn't any and of course think that it would have tasted better if the cheese would have become more saucelike. Otherwise good but I wouldn't make it again. Read More
(6)
Rating: 3 stars
09/10/2005
Ok I am by no means a seasoned chef so perhaps our tragedy was in my lack of experience- not the recipe itself. Obviously then I found this recipe to be a little difficult to follow. (I have just been married 3 months and this was our first burnt meal.) Good luck to anyone else who tries. Read More
(5)
Rating: 4 stars
01/18/2011
With a few personal changes I thought that this was one of the best stuffed chicken dishes I have ever tasted. First I would suggest doubling the stuffing per the number of chicken breasts you are making (if you are making 2 breasts follow the recipe as is.) I also doubled the tomato added 1/4 cup red onion 1/4 cup of diced green chiles and a 1/2 teaspoon of red chile flakes. To make the chicken extra moist I glazed the stuffed chickens with a little store-bought taco sauce. Read More
(5)