Freezer Meal Recipes / Lunch / Slow Cooker Jalapeno Popper Chicken Chili – Lunch Version

Slow Cooker Jalapeno Popper Chicken Chili – Lunch Version

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 reheatable lunch is a must try!
4 Servings Meet The Cook Print
Slow Cooker Jalapeno Popper Chicken Chili – Lunch Version

Ingredients

  • 1 ¼ cups dice Onion
  • ⅔ cups seed and dice Jalapeño
  • 3 teaspoons mince Garlic, Cloves
  • 3 ⅓ cups cook and dice 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
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ¼ cups Pepper Jack Cheese, Shredded
  • ½ cups crush Corn Chips
  • ½ cups cook and dice Bacon #2

Freezer Containers

  • 4 Quart Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

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 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 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. Allow to cool.
  5. Divide into indicated number of quart freezer bags. Label and 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. Reheat in microwave for 1-2 minutes.
  2. Serve topped with cheese, chips and bacon #2.

8 Comments

Join the discussion
  1. 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. 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?

    1. 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/sli…. Hope that helps!

  3. Hi!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?Thanks!

    1. 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!

  4. I am making this today and am excited to try it. I have to agree with the above comment about the measurements. I’m kind of just guessing. Normally it’s listen in 1/2 cup, 2/3 tsp ect. I am having to google how much 0.125 tsp of salt is! Would be great if it was listed in normal measurements.

    1. Oh you are going to love this chili! The aroma is mouth watering as it cooks! In order to make our menu system work for calculating the number of servings for your family, we have to use decimal measurement instead of fractions. On the bottom of each recipe there is a handy conversion chart for reference.

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