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Slow Cooker Jalapeno Popper Chicken Chili

Slow Cooker Jalapeno Popper Chicken Chili


Katie @ onceamonthmeals.com


  • 1.25 cups onion, chopped
  • 0.625 cups jalapenos, diced
  • 3 teaspoons garlic, minced
  • 3.33 cups chicken breast, cooked and diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 0.125 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 teaspoon oregano
  • 2 cups chicken broth
  • 10 ounces diced tomatoes with green chiles, undrained
  • 14 ounces corn, undrained
  • 8 ounces cream cheese
  • 0.4375 cups bacon #1, cooked and crumbled
  • 0.25 cups shredded pepper jack cheese (for serving day)
  • 0.5 cups crushed corn chips (for serving day)
  • 0.4375 cups bacon #2, cooked and crumbled (for serving day)


Combine all ingredients in slow cooker except cream cheese, bacon #1, cheese, corn chips and bacon #2. Stir well. Cook in slow cooker on low for 4 hours. Stir in cream cheese and bacon #1 and cook for another 30 minutes. Serve topped with cheese, chips and bacon #2.

Freezing Directions:

Cook as directed above and allow to cool. Divide into quart freezer bags. Label and freeze. TO SERVE: Thaw. Reheat in microwave for 1-2 minutes. Serve topped with cheese, chips and bacon #2.

Servings:  4

**conversion chart image provided by Erik Spiekermann

6 Responses to “Slow Cooker Jalapeno Popper Chicken Chili”

  1. Traci says:

    I was so excited to try this, but was fearful that with so much jalapeno in it, it would be too spicy for me. I followed the directions just as they are, and it was FANTASTIC! This recipe will be a keeper in my recipe book! Thank you!

  2. Ally says:

    I am a little confused by some of the measurements for the recipe. They do not align with the conversion chart or with my own math abilities using standard US measurements. Are all recipes for the OAMC recipes written with these unusual measures or did I just chose to look at a ‘weird’ one?

    • Katie says:

      Hi Ally! Sorry for the confusion. Not all of the recipes are this unusual but if you are using our documents for custom servings sizes, they can be. When in doubt, don’t over think it and let the chart help you. For example, the .4375 cups of cooked and chopped bacon is just under 1/2 cup. If you use 1/2 cup, it won’t hurt anything if that’s easier for you. The reasoning behind that weird measurement is the total amount of bacon used is 1/2 pound. Once cooked and chopped, it equates to 0.875 cups. This link might help some too- http://onceamonthmeals.com/sliced-diced-bacon/. Hope that helps!

  3. Val says:


    Love this meal :) I was wondering if it could be assembled and frozen and then pulled out and dumped into a crock pot the day you want to eat it? I’m new to this whole freezing thing so I’m not sure if all of the ingredients would freeze ok?


    • Katie says:

      Hi Val! You could definitely assemble then freeze but I would leave the cream cheese and bacon #1 out of the bag. And obviously leave the serving day toppings out of the bag as well. Enjoy!

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