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Andre Lewis

Creamy Crockpot Salsa Chicken

Print Recipe
Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 6 oz each
  • 1 1/2 lb Roma tomatoes halved
  • 1 red bell pepper seeded and quartered
  • 1 small white onion quartered
  • 1 jalapeno stemmed and halved
  • 3 garlic cloves peeled
  • 1 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1 tsp ground cumin
  • 4 oz cream cheese softened and cubed
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oven to 425°F. Toss tomatoes, red pepper, onion, jalapeno and garlic with olive oil and 1/2 teaspoon salt on a rimmed sheet pan. Roast for 25 to 30 minutes until softened with a few browned edges.
  2. Blend roasted vegetables and their juices with cumin until smooth, venting the blender lid carefully for steam. Pour into a 5-quart slow cooker.
  3. Season chicken with remaining salt and nestle the whole breasts in the salsa. Cover and cook on low for 2 1/2 to 4 hours, checking from 2 1/2 hours and removing each breast as it reaches 165°F.
  4. Cover cooked chicken on a clean plate. Stir cream cheese into the hot salsa until completely melted, about 3 to 5 minutes, then add lime juice.
  5. Return whole breasts to the sauce just long enough to coat them. Serve one per person with the creamy roasted salsa spooned over the top.