• Cooking Time: 600
  • Servings: 8
  • Preparation Time: 20


  • 2 lbs. boneless, skinless chicken thighs
  • 1 - 10 oz. can enchilada sauce
  • 1 cups Baby carrots
  • 1 onion, chopped
  • 1 chipotle pepper, seeded and minced finely
  • 1 (8 oz.) pkgs. cream cheese, softened
  • 2 cups each shredded Pepper Jack & cheddar cheese


  • Combine chicken, carrots, onions and sauce in a 3-4 quart crockpot.
  • Cover and cook on low for 8-10 hours.
  • Remove chicken from pot.
  • Using two forks, shred chicken and return to pot.
  • Cut cream cheese into cubes and stir into the crockpot along with the pepper jack and cheddar cheese and mix well.
  • Cover and cook on low for 30 minutes, stirring twice, until mixture is blended and cheese is melted.


Categories: Casserole  Crock-pot  Dinner 

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