Prep Time: 25 mins
Cook Time: 3 hrs
Servings: 6
Ingredients
2 pounds boneless, skinless chicken breasts, trimmed
3 tablespoons Mazola® Corn Oil
1 medium onion, sliced
2 cloves garlic, crushed
2 canned chipotle peppers in adobo sauce
1/2 cup warm water
1 tablespoon chicken-flavored bouillon powder
1 cup sour cream
4 ounces cream cheese, softened
Salt and pepper to taste
Chopped fresh cilantro (optional)
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Directions
- Pat chicken dry using paper towels. Cut chicken breasts into 2 to 3 ounce portions; add to 6-quart slow cooker.
- Heat oil in a large skillet over medium-high heat, add onions and cook for 5 to 8 minutes until tender and beginning to brown.
- Reduce heat and add garlic; cook for 1 minute.
- Transfer
onion mixture to electric blender or food processor. Add chipotle
chilies, water and bouillon powder. Puree until smooth. Pour over
chicken in slow cooker; cover.
- Cook for 2 to 3 hours on HIGH, stirring once, cooking until chicken is tender and at least 170 degrees F.
- Whisk
together sour cream and cream cheese until smooth. Stir into chicken
mixture. Season with salt and pepper if desired. Continue cooking for 15
to 20 minutes on LOW or until heated through.
- Delicious served with rice, black beans, vegetables and warm corn tortillas. Garnish with cilantro, if desired.