Crockpot Pepper Jack Chicken
Crockpot pepper jack chicken is creamy, cheesy and a little spicy, and it takes about ten minutes to prep. Chicken breasts cook in a salsa and cream cheese sauce, then melted pepper jack cheese goes on top. Serve it over rice, in tortillas or with a baked potato.
Crockpot Pepper Jack Chicken
Course: Main CourseDifficulty: Easy6
servings10
minutes5
hoursChicken breasts cook in a salsa and taco seasoning sauce, then a cream cheese and pepper jack mixture melts over them.
Ingredients
2 lb boneless skinless chicken breasts
1 jar (16 oz) mild or medium salsa
1 packet (1 oz) taco seasoning
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 cup low-sodium chicken broth
4 oz cream cheese, cubed
1/2 cup sour cream
2 cups shredded pepper jack cheese, divided
1 can (4 oz) diced green chiles
2 green onions, sliced
2 tablespoons chopped cilantro
Cooked rice, for serving
Directions
- Place the chicken in a single layer in a 6-quart slow cooker.
- Mix the salsa, taco seasoning, garlic powder, cumin, broth and green chiles in a bowl.
- Pour the salsa mixture over the chicken.
- Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken reaches 165°F.
- Remove the chicken and shred it with two forks.
- Whisk the cream cheese into the hot liquid in the crock until smooth.
- Stir in the sour cream and 1 cup of the pepper jack, until the cheese is melted.
- Return the chicken to the pot and stir to coat.
- Sprinkle the remaining cheese on top, cover and cook on LOW 10 more minutes until melted.
- Top with green onions and cilantro and serve over rice.
Notes
- Add sour cream and cheese only at the end, over low heat, or the sauce can split. Use chicken thighs for juicier meat. Store in the fridge for 4 days and freeze for 3 months without the sour cream. Great in burritos or on baked potatoes.
Why this cheesy chicken works in the crockpot
Chicken breast needs moisture, and salsa gives it plenty. The tomatoes and peppers in the jar break down over hours, so the chicken cooks in a seasoned liquid that soaks into the meat. It ends up tender, with a mild heat that does not overpower the cheese.
The creamy part is stirred in at the end on purpose. Dairy that cooks for hours can separate, but cream cheese and cheese stirred into hot liquid melt smoothly in minutes.
It reheats well too, which makes it a good make-ahead dinner for a busy week.
Cream cheese and sour cream bring the sauce together, so you do not need flour or cornstarch to thicken anything.
Ingredient notes for pepper jack chicken
Chicken breasts: Choose pieces of similar size, so they finish together. Trim away any tough white tendon.
Pepper jack cheese: It brings a little heat with a mild, creamy base. Shred your own from a block, since bagged cheese does not melt as smoothly.
Salsa: A jar you enjoy eating with chips is the right one here. Chunky salsa gives texture, and smooth salsa makes a thinner sauce.
Cream cheese: Cube it, so it melts quickly into the hot liquid with no lumps.
Taco seasoning: One packet gives you cumin, chili and garlic. Choose a lower-sodium version if you like.
Green chiles: A small can adds mild heat and a roasted flavor without much work. Drain it first so the sauce does not get watery.
Tips for a smooth, cheesy sauce
Add dairy last: Cream cheese, sour cream and cheese go in once the chicken is cooked and shredded. Cooking them for hours makes the sauce grainy.
Shred the chicken in the pot: Pulling it apart right in the sauce lets the pieces soak up the liquid.
Most common mistake: Using pre-shredded cheese and cooking it too long. The sauce turns oily, so melt it on low and serve within 30 minutes.
Check the thickest piece: Insert a thermometer into the thickest part of the chicken to be sure it reaches 165°F before you shred.
Keep the heat low: Once the cheese goes in, switch to WARM. High heat is what makes cheese sauces turn oily and separate.
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Swaps and variations
Use plain Greek yogurt for the sour cream, and mild cheddar if you want less heat. Black beans and corn stirred in make it go further. For extra heat, add a diced jalapeño. Boneless thighs work well, and they reach 165°F in about the same time.
A swap that does not work is cooking frozen chicken in the salsa. The pot stays in the unsafe temperature zone for too long, so thaw the chicken first.
Stir in a cup of cooked black beans and a cup of frozen corn at the end for a heartier meal.
What to serve with pepper jack chicken
Rice is the easy choice, and cilantro lime rice is even better. It also fills burritos, tacos and quesadillas, and tastes great over a baked potato. Serve with tortilla chips, a green salad and extra salsa on the side.
Warm tortillas, avocado slices and a squeeze of lime make this a great taco night shortcut.
Chopped avocado and a handful of tortilla chips on top add a cool crunch against the spicy cheese.
Storing, freezing and reheating
Keep the chicken in its sauce in a sealed container in the fridge for up to 4 days. The sauce thickens when it cools.
Freeze for up to 3 months, ideally before adding the sour cream. Thaw overnight and reheat in a covered pot over medium-low heat with a splash of broth, stirring often so the cheese stays smooth.
Leftovers make a good filling for burritos. Roll them up, wrap them in foil and freeze them for lunches.
Crockpot Pepper Jack Chicken at a glance
- Prep time: 10 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 13, led by boneless skinless chicken breasts, jar (16 oz) mild or medium salsa, packet (1 oz) taco seasoning, garlic powder
Tips for Crockpot Pepper Jack Chicken
Add sour cream and cheese only at the end, over low heat, or the sauce can split. Use chicken thighs for juicier meat. Store in the fridge for 4 days and freeze for 3 months without the sour cream. Great in burritos or on baked potatoes.
Crockpot Pepper Jack Chicken FAQ
How long does Crockpot Pepper Jack Chicken take?
Crockpot Pepper Jack Chicken takes 5 hours of cooking after 10 minutes of prep.
How many people does Crockpot Pepper Jack Chicken serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pepper Jack Chicken?
13 ingredients, led by boneless skinless chicken breasts, jar (16 oz) mild or medium salsa, packet (1 oz) taco seasoning, garlic powder. Amounts are in the recipe card above.
