Easy, Creamy Jalapeno Slow Cooker Pulled Chicken with LA MORENA®

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I've been craving spicy foods as if I was pregnant for the last year or so. Don't get me wrong, I've always loved Creola and Mexican cooking, but it's only within the last year that I started experimenting and cooking it myself.

It started with adding one, maybe two tiny peppers to a dish, Now, I'm all in! The hotter the better. Since my family does not feel the same way about peppers as I do, I've learned to control my enthusiasm.

I've recently discovered LA MORENA®  at Giant Eagle. LA MORENA® products are made in the style and taste of authentic Mexican home cooking and traditional recipes. They have been in business for over 25 years in Mexico, the U.S., Canada, and across Europe and Australia.

Chipotle Peppers in Adobo Sauce is easily my favorite product from the LA MORENA® line of canned goods. It's sweet, smoky flavor adds such a rich kick to any dish. It's this pepper that gave me the idea to spice up shredded chicken.

I've been making this slow cooked chicken recipe for years now. It's an easy recipe to throw together before leaving for the day. Throw some chicken in a crock-pot with beans and salsa and I'm off to work. The hardest part is finding the can opener. 

This version, I'm substituting LA MORENA® peppers for the salsa. The overall taste of this dish is smokey, hot, and thanks to a whole block of cream cheese - creamy! The rice balances out all of the flavors. 

I'm not sure why I've been craving spicy food. Given the pollen count at certain times of the year, I know my sinus are grateful for it.

Now, some could argue that there is a rush when eating something really spicy. An adrenalin rush without jumping off a cliff.

Personally, I can feel my synapses firing on all cylinders while my endorphins start running through my veins.

It's like falling in love. But, with the bad boy.

Or, it could be that the same old flavors I've grown accustomed too have overstayed their welcome. 

How do you spice up your favorite dishes? Rediscover more flavors and recipes with LA MORENA®

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Slow Cooker Creamy Jalapeno Chicken

by iNeed a Playdate October-10-2017

LA MORENA® peppers and chicken slow cooked until tender with black beans, corn, and cream cheese.

Ingredients

• 13oz can 2 - 3 peppers LA MORENA® jalapeno peppers
• 7oz can 2- 3 peppers LA MORENA® Chipotle Peppers in Adobo Chipotle Sauce
• 1 can (15 1/2 ounce) Black beans, drained
• 28 ounces Diced tomatoes
• 1 - 2 cups Corn
• 8 oz block Cream Cheese
• 3 lbs Skinless, boneless chicken
• 1/2 cup to 1 cup Shredded cheese
• 4- 5 sprigs Cilantro
• to taste Cayenne, salt, and pepper
• 2 cups, make as directed Rice

Instructions

- add chicken, cilantro, seasonings, tomatoes, beans, peppers, and corn to your slow cooker
- cook on high for 6 hours or low for 8 hours
- remove chicken, shred, and return to slow cooker
- cube block of cream cheese and add shredded cheese; stir until melted
- serve over rice

Details

Prep time: 20 mins Cook time: 8 hour 15 mins Total time: 8 hour 35 mins Yield: 8