INGREDIENTS :
- 2 lbs boneless skinless chicken breasts
- 3½ cups chicken broth
- ½ cup heavy whipping cream
- 6 oz cream cheese
- 1 onion, chopped
- 1 tablespoon of butter
- 1 green pepper, chopped
- 3 garlic cloves, minced
- 2 10 oz cans diced tomatoes with green chilis
- 2 1/2 tablespoons taco seasoning
- salt and pepper to taste
INSTRUCTIONS :
- Add boneless skinless chicken breasts and a cup of chicken broth in a slow cooker. Cook on high for 3 hours or on low for 6 hours. Season with salt/pepper.
- Once chicken is cooked through, remove and shred. (You can strain the leftover broth for the soup.)
- Pour tbsp of butter into a large saucepan. Add in green pepper, onion, and garlic. Stir fry they are translucent.
- Add in cream cheese. Mash until combine smoothly as it melts.
- Stir in canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.
- Uncovered and simmer on low for 20 minutes.
- Add chicken, cover and simmer for 10 minutes. Season with salt and pepper.
- Serve in bowl. Top with shredded cheese, cilantro, and/or sour cream (optional). Serve.
This article and recipe adapted from site.
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