Crock Pot Jalapeno Popper Chicken is a favorite in our house, whether I’m making an easy weeknight dinner or a special game-day dish to share. I love jalapeno recipes with a creamy element and this one does not disappoint.
Jalapeno poppers tend to disappear quickly at a party, and this delicious chicken does too! It's a play on the classic appetizer flavors: spicy jalapeno, creamy and slightly sweet cream cheese, and salty bacon.
If this jalapeno popper chicken sounds good, you have to try some of my other other creamy chicken recipes like Chicken Cordon Bleu, Slow Cooker Mushroom Chicken, Crock Pot Chicken Spaghetti, and Garlic Parmesan Chicken and Potatoes.
And if you’re a jalapeno fan, don’t miss my Crock Pot Jalapeno Popper Dip.
Why You’ll Love Crock Pot Jalapeno Popper Chicken
- Bold Flavor: Boring chicken is out and this creamy, slightly spicy, super flavorful chicken is in!
- Fast to Make: All you need is 10 minutes to prep, then 3 ½ hours of cooking time, which means you can start this recipe in the afternoon and have dinner on the table by evening!
- Versatile: One of my favorite things about this dish is how you can get creative with serving it different ways!
Ingredients
- Boneless, Skinless Chicken Breasts: I love using high-quality boneless, skinless breasts for this recipe although boneless, skinless thighs would also work.
- Italian Seasoning and Onion Powder: These spices bring a zesty, flavorful, savory depth that pairs perfectly with the creamy sauce.
- Cream Cheese and Sour Cream: Full fat cream cheese and sour cream are the only way to go for this jalapeno popper crockpot chicken. They melt perfectly and add rich flavor to the sauce.
- Jalapenos: Fresh diced jalapenos are a key for this recipe. Be sure to remove the seeds so they aren't too spicy.
- Minced Garlic: You can mince fresh garlic or if you’re short on time, use minced from the jar.
- Colby Jack Cheese: Colby Jack is my favorite cheese to use for this dish, but cheddar and pepper jack would work well too.
- Cooked Bacon: Jalapeno popper chicken made in the Crock Pot has to have bacon crumbles on top to give it that perfect salty crunch! You can use any kind of bacon, really. I like hickory, applewood, smoked, or maple for this dish.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- For Zesty Flavor and More Creaminess: Add in a few tablespoons of ranch dressing to the sauce or serve with ranch dipping sauce.
- Change the Spiciness Level: Especially if you de-seed the jalapenos, this dish isn’t too wildly spicy, but of course some people want a no-spice version. To make this recipe mild, use green peppers or poblano peppers instead of jalapeno.
- Chunkier vs. Thinly Shredded Chicken: I like to give this a longer cook time and shred the chicken down quite a bit, but you could also go for a shorter cook time and keep the meat pieces larger. Just be sure the internal temp of the chicken has reached a safe 165°F.
How to Make Jalapeno Popper Chicken in the Crock Pot
Here’s how to make this memorable chicken dish– it’s so easy!
Step 1: Prep the Chicken. Remove any excess fat and season the chicken with Italian seasoning, black pepper, and onion powder before adding it to the crockpot.
Step 2: Add the Rest of the Ingredients. Add the cream cheese, jalapenos, and minced garlic to the crockpot.
Step 3: Cover and Cook. Cook on high for 2½-3½ hours or low for 4-5 hours.
Step 4: Shred the Chicken. Remove the chicken from the pot and use two forks or a hand mixer to shred the chicken while it's still warm. Then add it back to the Crock Pot with 1 ½ cups of cheese and the sour cream.
Step 5: Mix and Finish the Dish. Be sure the chicken is well coated in the sauce, then sprinkle on the remaining cheese and bacon. Now we're talking! Cook until the cheese melts.
Hint: Easy Cleanup!
Place a Crock Pot liner in your slow cooker so the cleanup is super easy.
Expert Tips
- No Fresh Jalapenos! If you’re not in the mood to cut up fresh jalapenos, you could also use the kind that comes in a jar, or use another kind of fire-roasted chiles. They'll be a little less spicy, too.
- Making Sliders: You’ll need about 12 small slider buns to use up the chicken in this recipe.
- Using the Leftovers: Want another tasty dish to make with the leftovers? Just spoon some of the filling onto small flour tortillas, roll them up, place them seam-side down in a baking dish, spray with cooking spray, then bake until crispy!
- Storing and Reheating: Store leftovers (if you even have them!) in an airtight container in the fridge for up to 4 days or in a freezer-safe container in the freezer for up to 2 months. Reheat over medium-low heat or in the microwave for short intervals.
Serving Suggestions
I love jalapeno popper casserole as a yummy weeknight dinner. The set-it-and-forget-it cooking method with the slow cooker makes it ideal for busy weeks. It is also a hit at potlucks and holiday parties!
- Garnish with jalapeno rings, sliced scallions, or chives for a little pop of color.
- Serve over crockpot rice, baked potatoes, or mashed potatoes. The jalapeno chicken has tons of flavor, so pairing it with a simple side works well!
- For a kid-friendly way to serve leftovers, use the shredded chicken in taquitos, chicken nachos or cheesy chicken tacos. Serve with ranch dressing for dipping – the creaminess cools off the jalapeno kick, plus it’s fun to dip.
- One of the easiest ways I serve this is by just throwing it on slider buns or hamburger buns with a little sliced red onion along with a side salad. You can also use regular bread and grill the sandwiches like you would a tuna melt.
- For a party appetizer, serve as a dip with pita chips or tortilla chips alongside Crock Pot BBQ meatballs or Crock Pot southwest Chicken.
More Delicious Chicken Crock Pot Recipes
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Crock Pot Jalapeno Popper Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts
- ½ teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 8 ounces cream cheese cubed
- 3 jalapenos seeded and diced
- 3 teaspoons garlic minced
- 1 cup sour cream
- 2 cups Colby Jack cheese divided and shredded
- 4 slices cooked bacon chopped
Instructions
- Add chicken to the slow cooker and season with Italian seasoning, black pepper, and onion powder.
- Top with cream cheese, jalapenos, and garlic.
- Cover and cook on high for 2½-3½ hours on low or low for 4-5 hours.
- Remove chicken and shred with two forks. Add it back to the slow cooker along with 1½ cups of cheese and sour cream. Mix until coated in sauce, and top with remaining cheese and bacon.
- Cover and cook until cheese melts.
- Serve on buns and enjoy!
Notes
- No Fresh Jalapenos! If you’re not in the mood to cut up fresh jalapenos, you could also use the kind that comes in a jar, or use another kind of fire-roasted chiles. They'll be a little less spicy, too.
- Making Sliders: You’ll need about 12 small slider buns to use up the chicken in this recipe.
- Using the Leftovers: Want another tasty dish to make with the leftovers? Just spoon some of the filling onto small flour tortillas, roll them up, place them seam-side down in a baking dish, spray with cooking spray, then bake until crispy!
- Storing and Reheating: Store leftovers (if you even have them!) in an airtight container in the fridge for up to 4 days or in a freezer-safe container in the freezer for up to 2 months. Reheat over medium-low heat or in the microwave for short intervals.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Ryan Allen says
This yummy and easy chicken is going to be your new go to for busy nights.