Ingredients

The following ingredients have 4 Servings
  • 1½ lbs boneless skinless chicken breasts
  • 2 garlic cloves (minced)
  • ½ onion (diced)
  • ½ green pepper (diced)
  • 2 jalapenos (seeded and chopped)
  • ½ lb bacon (cooked and crumbled)
  • 6 oz cream cheese
  • 3 cups Chicken Broth
  • ½ cup heavy whipping cream
  • ¼ tsp paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 1/2 cups Mexican Style Shredded Cheese

Instruction

  • Add chicken, onions, peppers, jalapeños, spices, and garlic into your 6 qt Crockpot and then cover with College Inn Chicken Broth.
  • Cook on high for 3-4 hours or low 6-7 hours.
  • Remove chicken, shred and then return chicken to the Crockpot
  • Add cream cheese, heavy whipping cream, cheeses, and cooked bacon stirring until the cheeses melt.
  • Serve with grated Monterrey Jack Cheese, sour cream, jalapenos and bacon sprinkled on top.