Slow Cooker Jalapeno Popper Chicken Chili - Dump and Go Dinner
Jazz up your next pot of chicken chili with the irresistible flavors of jalapeño and cream cheese in our Slow Cooker Jalapeno Popper Chicken Chili recipe. Topped with shredded pepper jack cheese and crumbled corn chips this easy dinner is a must try!
Ingredients
- 1 ¼ cups dice Onion
- ⅔ cups seed and dice Jalapeño
- 3 teaspoons mince Garlic, Cloves
- 4 cups cook and shred Chicken, Boneless Breasts
- 2 teaspoons Chili Powder
- 1 teaspoon Cumin
- ⅛ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Oregano, Dried
- 2 cups Chicken Broth/Stock
- 10 ounces Diced Tomatoes with Green Chiles
- 14 ounces Whole Kernel Corn, Canned
- 8 ounces Cream Cheese
- ½ cups cook and dice Bacon #1
- ¼ cups Pepper Jack Cheese, Shredded
- ½ cups crush Corn Chips
- ½ cups cook and dice Bacon #2
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Combine all ingredients and divide among indicated number of bags.
- 9025787 Upgrade to a paid membership 82689 to unlock all instructions 2254
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2307941 Upgrade to a paid membership 24828 to unlock all instructions 85580
- 8861051 Upgrade to a paid membership 98290 to unlock all instructions 45977
- 8838011 Upgrade to a paid membership 13866 to unlock all instructions 27706
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine all ingredients in slow cooker except cream cheese and bacon #1. 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 pepper jack cheese, chips and bacon #2.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 863
- Total Fat
- 54g
- Saturated Fat
- 22g
- Trans Fat
- 1g
- Cholesterol
- 269mg
- Sodium
- 1833mg
- Total Carbohydrates
- 25g
- Fiber
- 5g
- Sugar
- 12g
- Protein
- 67g
- WW Freestyle
- 20
7 Comments
Join the discussionDoes that ever sound good! I just looked and I don’t have the ingredients. 🙁 Guess I shall keep this for another day. Thanks
Do you have the nutritional breakdown for this recipe?
Hi Chris – We currently offer nutritional information for all of our recipes labeled “Diet” and “Paleo” an “Keto”. We don’t have nutritional information on this recipe. ~OAMM
Do you have to cook the chicken first if you’re doing the “make it now” version?
We are sure it can be done. We have tested it in the Instant Pot version with test cooks – and additional time was needed. We would recommend increasing the cook time to 6-8 hours instead of the 4 hours. Report back to us please! Thanks!
I made this and my husband gingerly tasted it and he loves it! It is so yummy and not very spicy.
We couldn’t agree more, Linette! We’ve had members of our team make it for chili bake-offs and win! It’s delicious!