Thursday, February 14, 2013

Creamy Chicken Jalapeño Supreme

Servings: 3
Prep Time: 20 minutes
Cook Time: 5-6 hours in crock pot

3 hearty chicken breasts (fat trimmed)
7-8 pieces of cooked bacon, crumbled
½ onion, diced
4 jalapenos, sliced into rings with seeds
4 slices of your favorite spicy cheese (I suggest jalapeno havarti; we used Monterey Jack with jalapenos this first time)
1-2 sliced portabello mushrooms
2 cans of condensed cream of chicken (I will be switching it up and using one cream of mushroom and one cream of chicken next time)
Egg noodles (or rice)

Salt, pepper and garlic salt


1.       Cook bacon until crispy and refrigerate until 10 minutes before serving dinner.

2.       Brown the chicken breast in the bacon grease on medium high heat, about 10 minutes.

3.       Dice onion, slice jalapenos, and chop mushrooms.

4.     Warm soup on the stove, add salt, pepper and garlic salt to taste (it's ok if its a bit salty, the juices from the chicken help with this).

5.       Place chicken, soups, onion and mushroom in crockpot, cover, and cook on low for 5 hours (there is no need to drain the juices from the chicken).

6.       After five hours, add jalapenos (if you submerge them in the soup they will cook faster) for 10  minutes.

7.       Once jalapenos have softened to your liking, cover each piece of chicken with cheese and top with bacon pieces.

8.       Cover and cook on high for about 10 minutes until cheese has melted.

9.       Scoop chicken with sauce over egg noodles and enjoy this delicious creation.

Browned chicken in crockpot.

Chicken, soup, mushroom, onion in crockpot.

Added jalapenos after 5 hours.

Cheese and bacon topped over chicken.

After 10 minutes of melting!

Bon Apetit

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