Jalapeno Chicken in the Crock for #WeekdaySupper

If your looking for an easy week night dish, this is the one for you! I actually came about this by only having a few ingredients left in the house, I needed to get to the grocery store but also put dinner on the table, dinner first, grocery shopping last! This is one of those dishes where you can make the rice, quinoa or pasta a head of time and heat it up when the chicken is ready. I happened to have two jalapeno’s on hand, I wanted to use them up so this lovely week night dish was created! Want to know what the best part of this dish was? Well besides how yummy it was? I was able to freeze the leftovers and take them on another busy week night and put together Jalapeno Chicken Taco’s!! Both of these dishes rocked! I wish I had pictures of the cute little taco’s I made, my daughter even ate them, I just picked out the jalapeno pieces. Give it a whirl!

Ingredients:

1 Cup of chicken broth
1 lb of Chicken breasts
2-3 jalapeno’s, seeded, chopped (I’m sure canned would work just fine as well)
2 oz of light cream cheese

What to do:

Simple. First place your chicken in the crock. Set to low. Fill it with the broth. Sprinkle jalapeno all over. Place the cream cheese in dollops around it. I just used a spoon and scooped it out in tablespoons.

Wait for it. Wait for it. Once it melts it creates an awesome creamy texture. About 5 hours later (on low) take the chicken out, shred with 2 forks, put it back in, switch the crock to high, mix mix mix and cook on high for 1 hour.

I served mine this time over Quinoa with some veggies, Yummy instant dinner on busy a week night!! I’m sure if you were going to be gone for 8 hours the chicken would be fine, the moisture of the ingredients will keep it from going dry.

Use the leftovers in taco’s, on top of nacho’s, roll it into lasagna rolls, so many possibilities!