Slow Cooker Jalapeno Popper Chicken was our creamy, cheesy, dinner last week and it’s already being requested again by my family.
Some of us had it on slider buns as sandwiches, some enjoyed on crackers, but I liked it just by itself.
Dinners in the slow cooker are seriously the best!
I put this together the night before and kept in the fridge until the morning.
Then on my way out the door in the morning all I had to do was turn it on low.
Here’s how to make Slow Cooker Jalapeno Popper Chicken
Two pounds of chicken go into the slow cooker and season them with kosher salt and pepper.
Then add a diced onion, garlic, and diced jalapeno peppers.
I removed most of the seeds so it wasn’t super spicy.
But you could leave them if you prefer yours with a spicy kick.
Next goes 8 oz sour cream and an 8 oz block of cream cheese that I cut into smaller pieces.
Turn the slow cooker to low for 6 to 8 hours.
Go about your day letting the slow cooker do it’s thing.
And then shred the chicken with two forks right in the slow cooker.
You could choose to shred just a little if you want bigger pieces of chicken, or shred a lot if you prefer.
Add in 2 cups of shredded cheese and a pound of cooked bacon crumbles.
Mix it all together and let it sit on low for a few more minutes until the cheese melts.
Top the Slow Cooker Jalapeno Popper Chicken with even more cheese, bacon crumbles, and diced jalapenos if you want to make it look extra pretty.
Or you could just dig in and enjoy!
More recipes to try like Slow Cooker Jalapeno Popper Chicken…
Slow Cooker Jalapeno Popper Chicken
Slow Cooker Jalapeno Popper Chicken is a cheesy and yummy dish that can be enjoyed as it is, as a sandwich, or on crackers!
- 2 pounds boneless, skinless chicken breasts
- kosher salt, pepper
- 1 onion diced
- 4 cloves garlic minced
- 3 jalapenos seeds removed and diced
- 8 oz cream cheese cut into smaller pieces
- 8 oz sour cream
- 2 cups shredded cheddar cheese
- 1 pound bacon cooked and crumbled
- Optional: extra diced jalapenos, shredded cheese, and bacon crumbles for garnish. Slider buns and/or crackers
Put the chicken in the slow cooker and sprinkle with kosher salt and pepper. Add the diced onion, garlic, and jalapenos, cream cheese, and sour cream.
Turn the slow cooker on low for 6 to 8 hours.
Shred the chicken with two forks right in the slow cooker. Stir in the shredded cheese and bacon crumbles. Leave the slow cooker on low for 15 more minutes, stirring a few more times.
Garnish with extra diced jalapenos, shredded cheese, and bacon crumbles if desired. Serve as is or on slider buns or with crackers if desired