This slow-cooker chicken recipe is the perfect creamy, spicy dish you can set and forget.
6 bone-in boneless, skinless chicken breast halves
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
2/3 cup J&A Sliced Jalapeño Peppers, drained
1 cup chicken broth
1 tablespoon lemon juice
2 tablespoons chopped cilantro
2 tablespoons unsalted butter
4 ounces pimentos, drained
1/2 cup milk
1 cup cooking liquid from cooker
8 ounces cream cheese
1 cup shredded cheddar cheese
- Sprinkle chicken with seasonings and let marinate in the refrigerator for 1 hour.
- Then arrange chicken in a 6-quart slow cooker. Add chicken broth, lemon juice and cilantro around chicken. Top with drained Sliced Jalapeño Peppers.
- Cover and cook on high heat for 2 hours, and then low heat setting for 2 hours.
- When chicken is tender, make sauce. For sauce, in a small bowl combine butter, pimento, cooking liquid, milk, cream cheese and shredded cheese, whisking until smooth. Add sauce back into chicken. Cover and cook on high for about 15 minutes more or until thickened.
- Serve over white rice.