Crock Pot Jalapeno Popper Chicken

5 from 1 vote

Crock Pot Jalapeno Popper Chicken

Spicy peppers, salty bacon, creamy cream cheese, and tender shredded chicken come together in this chicken jalapeno popper casserole. Just like the game-day starter, this dish will quickly become the life of the party!

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: American

Servings:

Calories: 510kcal

Author: Ryan Allen

Equipment

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