Creamy Chipotle Chicken

• 4 skinless, boneless chicken breast halves
• 1/4 cup melted butter
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 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

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Serve over rice.