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Slow Cooker Jalapeno Popper Chicken Chili - Dump and Go Dinner

<p>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!</p>
4 Servings Recipe By

Ingredients

  • 1 1/4 cups dice Onion
  • 2/3 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
  • 1/8 teaspoons Salt
  • 1/4 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

Serving Day Ingredients

  • 8 ounces Cream Cheese
  • 1/2 cups cook and dice Bacon #1
  • 1/4 cups Pepper Jack Cheese, Shredded
  • 1/2 cups crush Corn Chips
  • 1/2 cups cook and dice Bacon #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 863 Calories
  • 54g Total Fat
  • 22g Sat Fat
  • 1g Trans Fat
  • 269mg Cholesterol
  • 1833mg Sodium
  • 25g Total Carb
  • 5g Fiber
  • 12g Total Sugars (Includes 1g Added Sugars)
  • 67g Protein
  • 20 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking 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?

  1. Combine all ingredients and divide among indicated number of bags.
  2. Label & freeze.

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.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 4 hours.
  3. Stir in cream cheese and bacon #1 and cook for another 30 minutes.
  4. Serve topped with pepper jack cheese, chips and bacon #2.

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