Cheese and Chile Stuffed Chicken Breasts

Stuffed Chicken Breasts with sauce and side salad


robynmac / Getty Images

  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Yield: 4 servings

For this simple recipe, chicken breasts are rolled around a cheese mixture and slow cooked to perfection with a tangy sauce. Everything comes out tender and moist.


  • 4 boneless, skinned chicken breast halves, pounded thin
  • 3 ounces cream cheese
  • 3/4 cups shredded​ Cheddar
  • 4 ounces green chiles
  • 1/2 teaspoon​ chili powder
  • salt and pepper to taste
  • 1 can cream of mushroom soup
  • 1/2 cup hot enchilada sauce

Steps to Make It

  1. Gather the ingredients.

  2. Combine cream cheese, shredded cheese, chiles, chili powder and salt and pepper.

  3. Place a generous dollop on each flattened chicken breast, then roll up.

  4. Place chicken rolls in the slow cooker/Crock Pot, seam-side down.

  5. Top chicken breast rolls with remaining cheese mixture, soup, and enchilada sauce.

  6. Cover and cook on LOW for 6 to 7 hours.