Ingredients
The following ingredients have 4 Servings
- 1 1/2 lbs. boneless skinless chicken breasts
- 32 oz. chicken broth
- 1 cup small white onion (diced)
- 3 poblano peppers, diced ((this will be about 2.5 cups after being diced))
- 8 oz. cream cheese (cut into cubes)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 bay leaves
- 8 oz. block sharp cheddar cheese, shredded (do not use bagged pre-shredded, it won't melt as well) (WAIT TO ADD)
Instruction
- Add everything except the shredded cheddar cheese to the slow cooker.
- Cover and cook on LOW for 6-8 hours or HIGH for 4 hours without opening the lid during the cooking time.
- Discard bay leaves. Remove chicken breasts, shred and set aside.
- Add half of the cheese and stir until dissolved. Then add the rest and stir until dissolved. The cheese will melt better and not clump if you add it slowly. Add the chicken back into the soup, stir.
- Serve and enjoy!
