These zucchini boats filled with vegan bruschetta are not only low in carbs, but they are also tasty! These are a great appetizer, main dish, side dish, or afternoon snack because they are so simple to make! You can serve them as a whole half or cut them into 2-inch bite-sized appetizers. To substitute garlic bread with a low-carb alternative, I like to make them with spaghetti. They’ll last one to two days in the refrigerator. A container that is airtight must be used for storage.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 15 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- ¼ cup melted butter
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of chicken soup
- ½ cup chicken broth
- 1 (8 ounce) package cream cheese, cut into cubes
- 3 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce from chipotle peppers
Instructions
- Place chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in condensed soup and chicken broth. Add cream cheese, chipotle peppers, and adobo sauce. Stir the mixture gently.
- Cover and cook on Low for 6 hours.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 159 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 22 g |
| Sodium | 862 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
I made this according to the recipe and it was delicious My husband made a side of tex mex rice that went with it perfectly.
This was so good. I doubled the sauce and I’m glad I did. My husband had it over his eggs this morning and requested it in tacos tonight! He never admits to liking anything! Plus I was able to use the whole can f chipotle, sauce and all. We like things spicy but not ridiculous and this was perfect. Thanks for the recipe
Absolutely delicious! Yes, it is spicy, but that can be adjusted to taste. I used bone in chicken thighs. I removed the bones and shredded the chicken after it was done and mixed in some cooked egg noodles the last 15 minutes. Everyone in my house loved this. My son said he wants this recipe when he moves out. This was just as good the next day when rewarmed for leftovers.
Delicious!!! I made this last night and it was great!! So easy and very flavorful. I omitted the butter, used low fat cream of chicken soup and added sautéed green peppers and onions and cilantro. I served it over brown rice. Will certainly make again
I want to give this 3.5 stars because the flavor is definitely there. It does taste really good and the sauce is amazing. However the cook is way too long. 6 hours on low and the chicken is like minced meat. It’s too over cooked where it didn’t stay together anymore. I wanted more texture personally to the chicken and honestly I should have probably stopped it after 2 hours, but it was my first time making it and I followed the full recipe. I’m personally not a fan of “pulled chicken” texture and that’s what it ended up as. I will make this dish again, but won’t cook it as long. The sauce really goes well over pasta. I’m wondering if this might be better in a dutch oven in the oven instead of slow cooker….
Loved this! Fast, easy and yummy!
Flavor was excellent. I used my braising pot as I don’t own a slow cooker…packed plenty of heat so next time will cut back on The peppers.
Great recipe! I added a few more chipotles since we like our food on the spicier side. Used low sodium cream of chicken soup and did not taste bad. Will make again!
Great recipe! I added a few more chipotles since we like our food on the spicier side. Used low sodium cream of chicken soup and did not taste bad. Will make again!
This is my first review ever. I don’t have a slow cooker so I used my cast iron. I changed some ingredients for a slightly sweeter mole version. Have you ever seen the commercials for tomato soup with that grilled cheese sandwich? Someone needs to call the grilled cheese police because that grilled cheese belongs with some creamy chipotle sauce or mole sauce. Go on and try it! Your welcome in advance.
Only had cream of mushroom soup so I tossed in some bullion. Great meal served with smashed potatoes. Will make again!!
It was really good – somewhat spicy! I did add a little more cream cheese at the end. Thought it would be really good in enchiladas as well.
Fantastic. The sauce was so good I saved it to use on noodles at another meal. I didn’t change a single ingredient, but I did not mince the chipotle becuase my husband isn’t fond of peppers. I cut them open andput them in there whole. It was perfect. I’ll be making this one over and over again.
I blended the chipotle peppers with the cream of chicken before tossing in over the chicken. I also didn’t have any chicken broth, so I opted that ingredient out, plus I was using chicken thighs instead of breast which turned out just perfect! The whole family loved it. Even my pickiest eater. It’s definitely a family favorite!
Delicious! I did add a few extra peppers.
I did something wrong as sauce was runny. Next time less butter and will use all the cream cheese. I used about 4/5 of the cake, but…. Definitely need to mix /stir sauce to get cream cheese lumps out.
this was the best tasting chicken i had. will definitely keep making it.
I loved it along with everyone else. I did add a sauteed onion.
Like some others, we made this chicken in a pan rather than a slow cooker. We pre-cooked the chicken in the pan, then added the sauce and cooked for 20 minutes on low. The chipotles are spicy, and even spicier the next day!
I’ve added this to the regular rotation. Very tasty and not too spicy. Just enough smokey pepper taste. ????????
Super easy and delicious! Combine ingredients first on stove before putting in slow cooker to avoid clumps and it’s well combined. Goes well with broccoli and white rice.