Ingredients
6
boneless skinless chicken breasts
1
packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/2
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons lemon juice
2
cans (4.5 oz each) Old El Paso™ chopped green chiles
1
serrano chile, seeded, finely chopped (about 1 1/2 tablespoons)
1
tablespoon cornstarch
1
tablespoon cold water
1
package (8 oz) cream cheese, cubed, softened
Preparation
Spray 5-quart slow cooker with cooking spray. Season both sides of chicken breasts with taco seasoning mix. Arrange in slow cooker. Pour broth and lemon juice around chicken. Top with green chiles and serrano chile.
Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Transfer chicken to serving platter. Cover chicken, and keep warm.
For sauce, in small bowl, beat cornstarch and water with whisk. Stir into cooking liquid in slow cooker. Add cream cheese, beating until melted. Cover; cook about 15 minutes or until thickened. Serve chicken with sauce and cooked white rice, if desired.
