Pepper Jack Chicken #2

By carvalhohm

Ingredients

• 6 boneless chicken breast
• 1 each small green sweet red and orange peppers cut into small strips
• Nacho cheese soup (recipe below)
• 1/2 cup salsa
• 1/8 tsp chili powder
• 4-1/2 hot cooked rice

Details

Servings 6

Preparation

Step 1

In 3 quart slow cooker combine chicken, peppers, soup, salsa and chili powder. Cover and cook on low for 5-6 hours or until chicken juices run clear.

Nacho Cheese Soup

1½ tablespoon butter
1 tablespoon corn starch
½ cup evaporated milk
1 ounce cream cheese, cubed
1 cup sharp cheddar cheese, shredded
⅛ cup Monterey Jack, shredded
½ tablespoon hot sauce
1 tablespoon paprika

Shred cheddar and the Monterey Jack.

Keep cheeses in fridge until you’re ready to shred them. In fact, 15 minutes in the freezer first wouldn’t be such a bad idea.

Melt butter in heavy-bottom sauce pan. Thin pans get hot spots, and it’s too easy to burn cheese.

Stir in cornstarch. Add milk.

Chop cream cheese into small cubes so it will melt faster, and stir into butter and milk until it’s melted and smooth. Add cheddar and stir until it is well melted. Add Jack and stir again. Add paprika.

Stir well and serve hot.