Green Chili-Stuffed Chicken Breasts


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This is a fancier dish that doesn't look like it cooked in the crockpot all day. Full of flavor and spice!

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  • 4 boneless, skinned chicken breast halves, pounded thin
  • 3 oz. cream cheese
  • 3/4 C. shredded Cheddar or Monterey Jack cheese
  • 4 oz. green chilies
  • 1/2 tsp. chili powder
  • Salt and pepper to taste
  • 1 can cream of mushroom soup
  • 1/2 C. hot enchilada sauce

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Combine cream cheese, shredded cheese, chilies, chili powder and salt and pepper. Place a generous dollop on each flattened chicken breast, then roll up. Place chicken rolls in the crockpot, seam-side down. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce. Cover and cook on low for 6-7 hours.

Yield: 4 servings

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