Description
Craving a rich, cheesy, restaurant-style dish that’s perfect for a cozy family dinner or a romantic Valentine’s Day meal? Slow Cooker Texas Roadhouse Smothered Chicken with Jack Cheese is your answer! Adapted from the original oven-baked recipe, this slow cooker version features tender chicken breasts smothered in a creamy, garlicky sauce topped with melted jack cheese, delivering bold Texas Roadhouse-inspired flavors
Ingredients
- Boneless, Skinless Chicken Breasts (4, about 1.5 lbs):
- Why it’s important: Lean, tender protein that absorbs the creamy sauce and stays juicy in the slow cooker.
- Substitutions: Chicken thighs (more flavorful, same cooking time), or tofu for vegetarian (cook 3–4 hours on low, pressed and seared).
- Fresh Garlic (3 cloves, minced):
- Why it’s important: Infuses the sauce with warm, aromatic depth.
- Substitutions: ¾ tsp garlic powder or 1.5 tsp garlic paste.
- Shredded Jack Cheese (1.5 cups, preferably Monterey Jack):
- Why it’s important: Melts into a creamy, slightly tangy topping that defines the dish.
- Substitutions: Cheddar, mozzarella, or a Mexican cheese blend for variety, or vegan cheese for plant-based.
- Heavy Cream (1 cup):
- Why it’s important: Creates a rich, velvety sauce that coats the chicken.
- Substitutions: Half-and-half, whole milk (less rich), or coconut cream for vegan (slight flavor change).
- Unsalted Butter (2 tbsp):
- Why it’s important: Adds richness and helps build the sauce’s flavor base.
- Substitutions: Olive oil, avocado oil, or vegan butter for plant-based.
- Low-Sodium Chicken Broth (½ cup):
- Why it’s important: Thins the sauce slightly and enhances savory flavor without overpowering saltiness.
- Substitutions: Vegetable broth, water with a bouillon cube, or regular chicken broth (adjust salt).
- Paprika (1 tsp):
- Why it’s important: Adds mild smokiness and a touch of color to the sauce.
- Substitutions: Smoked paprika for deeper flavor, chili powder for a slight kick, or omit.
- Salt (1 tsp, or to taste):
- Why it’s important: Enhances the flavors of the chicken and sauce.
- Substitutions: Sea salt or kosher salt.
- Black Pepper (½ tsp, or to taste):
- Why it’s important: Adds mild heat and depth to the seasoning.
- Substitutions: White pepper or a pinch of cayenne for extra spice.
Optional for Garnish:
- Fresh Parsley or Green Onions (2 tbsp, chopped):
- Why it’s important: Adds a fresh, vibrant finish and pop of color.
- Substitutions: Chives, cilantro, or omit.
Tip: Use freshly shredded jack cheese for better melting, and opt for low-sodium broth to control the dish’s saltiness.
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Instructions
Step 1: Sear the Chicken
- Pat 4 boneless, skinless chicken breasts dry with paper towels and season both sides with ½ tsp salt and ¼ tsp black pepper.
- In a large skillet over medium heat, melt 2 tbsp unsalted butter.
- Sear the chicken breasts for 4–5 minutes per side until golden brown but not fully cooked through (the slow cooker will finish cooking).
- Transfer the chicken to a plate and set aside.
- Tip: Sear in batches if needed to avoid overcrowding, which can prevent browning.
Step 2: Build the Sauce Base
- In the same skillet, add 3 minced garlic cloves and 1 tsp paprika.
- Sauté for 1 minute until fragrant, stirring to scrape up any browned bits from the skillet.
- Pour in ½ cup low-sodium chicken broth and 1 cup heavy cream, stirring to combine.
- Simmer gently for 1–2 minutes, then remove from heat.
- Tip: If you prefer a thicker sauce, stir in 1 tsp cornstarch mixed with 1 tbsp water at this stage (optional for slow cooker).
Step 3: Assemble in the Slow Cooker
- Lightly grease the slow cooker insert with cooking spray or a thin layer of oil to prevent sticking.
- Place the seared chicken breasts in a single layer in the slow cooker.
- Pour the garlic-cream sauce from the skillet over the chicken, ensuring all pieces are coated.
- Sprinkle ½ tsp salt and ¼ tsp black pepper over the top.
- Tip: Arrange chicken evenly to ensure consistent cooking.
Step 4: Cook
- Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is tender and fully cooked (165°F/74°C internally).
- Check doneness at the lower end of the time to avoid overcooking, as slow cookers vary.
- Tip: Avoid lifting the lid during cooking to maintain consistent heat.
Step 5: Add Cheese and Finish
- Sprinkle 1.5 cups shredded jack cheese evenly over the chicken in the last 15–20 minutes of cooking.
- Cover and cook until the cheese is melted and bubbly.
- Taste the sauce and adjust with additional salt or pepper if needed.
- Let the chicken rest in the slow cooker (on warm or off) for 5 minutes to enhance flavor.
- Tip: For a golden cheese topping, transfer chicken to a baking dish and broil at 400°F (200°C) for 2–3 minutes after slow cooking (optional).
Step 6: Serve
- Carefully transfer the chicken breasts to plates, spooning the creamy sauce over each piece.
- Garnish with 2 tbsp chopped fresh parsley or green onions for a vibrant finish.
- Serve hot with sides like mashed potatoes, roasted vegetables, or a fresh salad.
- Tip: Warm plates slightly to keep the dish hot, and serve with a side of dinner rolls to soak up the sauce.
