CREAM CHEESE CHICKEN SLOW COOKER RECIPES

Steps:

• Sprinkle chicken with salt and pepper and place in bottom of slow cooker.
• In a medium bowl, combine soup and broth and mix well. Add garlic powder and pour mixture over chicken. Cook on LOW for 5 hours or HIGH for 3 hours.
• Fifteen minutes before end of cook time, remove chicken from the slow cooker. Break softened cream cheese into chunks and add to slow cooker, whisking until the sauce is smooth.
• Shred chicken if desired and return to slow cooker. Season with additional salt and pepper to taste.
• Serve chicken over hot rice or egg noodles and top with sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool.
• Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate.
• Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce.
• Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.