My sister showed me this dinner and I have made it every week since. Just 4 ingredients

My sister showed me this slow cooker pepper jack chicken on a busy weeknight, and I’ve honestly made it every week since. It’s just four simple ingredients that melt together into the richest, coziest, creamy chicken you can ladle straight from the crock into bowls.

The chicken turns fall-apart tender and gets coated in a thick, peppery cheese sauce with just enough kick to feel special, but not so much that the kids can’t handle it with a dollop of sour cream. It’s the kind of no-fuss, dump-and-go recipe that feels like a hug after a long day, which is exactly why it’s become a staple in our little Midwestern kitchen.

We love this creamy pepper jack chicken spooned over fluffy white rice or buttered egg noodles so all that cheesy sauce has something to soak into. It’s also wonderful piled onto toasted buns or tucked into warm tortillas with a side of steamed broccoli or green beans to balance the richness.

A simple green salad with ranch dressing and some corn on the side makes it feel like a full, sit-down family dinner. If you like a little extra freshness, top each serving with sliced green onions or a spoonful of salsa, and set out tortilla chips for scooping up any extra sauce from the slow cooker.

Slow Cooker 4-Ingredient Creamy Pepper Jack Chicken

Servings: 6

Ingredients
2 to 2 1/2 pounds boneless, skinless chicken breasts
1 (10.5-ounce) can cream of chicken soup
1 (8-ounce) block pepper jack cheese, shredded or cut into small cubes
1 (4-ounce) can diced green chiles with red peppers (mild or hot, undrained)
Directions