Green Chile And Cream Cheese Stuffed Chicken Breasts Crock Pot Recipes

GREEN CHILE CREAM CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 375ºF
• Whip cream cheese with hand mixer until light and fluffy. Stir in shredded Colby and green chiles.
• Carefully cut a pocket into each chicken breast. Make sure not to cut all the way through.
• Fill chicken with cream cheese mixture.
• Mix garlic powder, cumin, smoked paprika, salt and pepper. Sprinkle spice mixture over chicken breasts.
• Heat oil in cast iron pan over medium/high heat.
• Gently place chicken breasts top side down into hot pan. Brown tops, flip then transfer to preheated oven. (tuck any escaping filling back into chicken breasts)
• Bake for 18-22 minutes or until thickest part of chicken reaches 165ºF internal temp.

GREEN CHILE AND CREAM CHEESE STUFFED CHICKEN BREASTS (CROCK POT)

Steps:

• Combine cream cheese, shredded cheese, chiles, chili powder and slat and pepper. Place a generous dollop of mixture on each flattned chicken breast, then roll up. Place chicken rolls in the crockpot, seam side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6 to 7 hours.

SAVORY STUFFED CHICKEN BREASTS (SEASONED CREAM CHEESE STUFFING)

Steps:

• Preheat oven to 450. Put the butter in a 9x9 baking pan and put it in there while the oven is warming up.
• Combine the cream cheese, onion, garlic and seasonings. Mix well until blended.
• Pound chicken to about 1/4 inch thickness.
• Spread each piece with 1/4 of the cream cheese mixture, roll up and secure with toothpicks.
• Dip in eggs and roll in cracker crumbs.
• Place in hot butter in baking pan and turn over to coat with butter.
• Bake 25-30 minutes or until cooked through and browned nicely.

SLOW-COOKER GREEN CHILE CHICKEN BREASTS

Steps:

• Spray 5-quart slow cooker with cooking spray. Season both sides of chicken breasts with taco seasoning mix. Arrange in slow cooker. Pour broth and lemon juice around chicken. Top with green chiles and serrano chile.
• Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Transfer chicken to serving platter. Cover chicken, and keep warm.
• For sauce, in small bowl, beat cornstarch and water with whisk. Stir into cooking liquid in slow cooker. Add cream cheese, beating until melted. Cover; cook about 15 minutes or until thickened. Serve chicken with sauce and cooked white rice, if desired.

GREEN CHILE STUFFED CHICKEN BREASTS

Steps:

• In a bowl, combine the cream cheese, green chilies, chili powder, salt and pepper.
• Place a generous dollop on each flattened chicken breast, then roll up.
• Place chicken in crockpot, seam side down.
• Top chicken breast rolls with remaining cheese mixture, soup and enchilada sauce.
• Cover and cook on low for 6-7 hours.

GREEN CHILI AND CHEESE CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish (or similar size) with cooking spray.
• Make a deep cut into the side of each chicken breast half to form a pocket or 'purse'. Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each one. Close, and secure with a toothpick so that the cheese does not escape while in the oven. Place the stuffed chicken into the baking dish. Season with Fajita seasoning, and then sprinkle the remaining cheese and chilies over the top.
• Bake uncovered for 30 minutes in the preheated oven, until the chicken juices run clear, and cheese is melted and lightly browned.

CROCK POT GREEN CHILE "STUFFED" CHICKEN BREAST

Steps:

• Combine Cream Cheese and Jack, add seasoning. Take a green chilie and slice lengthwise - stuff with cheese mixture. Placed stuffed chili on chicken filet and roll. Secure with toothpick if needed.
• Alternatively:.
• Sometimes when I am in a hurry, I use diced green chiles and just throw everything into the pot! Still tastes great!
• Place chicken in crock pot, cover with soup and sauce.
• Cook on low for 4 hours.
• Serve with rice if desired.