6ozjar sliced jalapenos(half of a 12 oz jar) chopped with no juices
salt and pepper to taste
8ozcream cheesevery soft and cubed (We heated in microwave for 30 sec, removed from foil wrapping and placed on microwave safe plate.)
3cupsShredded Cheddar Cheeseplus more for garnish
In a large skillet (or 6 quart slow cooker with a sauté feature), heat oil and add garlic, onion, peppers and seasonings.
Sauté until the onions are soft, approximately 5 minutes.
If you used a skillet, transfer everything to a 6 quart slow cooker.
Add cubed chicken, salsa, softened cream cheese cubes and broth and stir well.
Cover and cook on low for 4-5 hours or high for 2-2.5 hours, stirring halfway through using a wooden spoon to smoosh the cream cheese so it will blend well with the rest of the ingredients.
Once chicken is done, turn on high, if not already on high and stir in cheddar cheese until cheese is melted.
Serve with shredded cheese on top, if desired.
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.