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A toasted bun topped with creamy jalapeño popper chicken, melted cheese, fresh jalapeño slices, and red onion, served with a side of potato chips.

Jalapeño Popper Chicken

Kitchen Ready Betty
This creamy, slow-cooked Jalapeño Popper Chicken transforms the bold, zesty flavors of the classic appetizer into a simple, high-protein family dinner. Just layer your ingredients in the crockpot for tender, shredded chicken smothered in a velvety cheese sauce that is perfect for sandwiches, sliders, or low-carb bowls!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Course Main Course, Main Dishes
Cuisine American, Mexican
Servings 8
Calories 409 kcal

Equipment

  • 6 quart slow cooker/crockpot (greased or lined)
  • cutting board
  • pairing knife
  • small bowl
  • whisk
  • cheese grater
  • stirring spoon
  • large forks or prongs

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts
  • 8 oz cream cheese I often use Philadelphia reduced fat
  • 3-4 jalapeño peppers dice 2-3 peppers and slice 1 into rings
  • 1 tablespoon dry ranch seasoning
  • 1 teaspoon garlic powder
  • 1 cup sour cream
  • 1 cup (4 oz block) sharp cheddar freshly grated
  • 1 cup (4 oz block) pepper jack cheese freshly grated (to reduce the heat level, omit this ingredient and use an entire 8 oz block of cheddar in the recipe instead)
  • chives or green onions optional garnish

Instructions
 

  • Add chicken to the bottom of a greased or lined slow cooker. Top with cream cheese block, diced jalapeños, and seasonings. (Save jalapeño rings for last step.)
  • Cover and cook on LOW for 4-5 hours (recommended) or on HIGH for 2-2.5 hours.
  • Uncover and shred chicken with two forks or prongs. You may do this directly in the slow cooker as I do, or, remove the chicken, place on a cutting board, shred and return to the crock.
  • Remove a few tablespoons of warm liquid from the crock. Mix it in a small bowl with the sour cream (this prevents curdling). Then add this mixture to the crock and stir.
  • Combine shredded cheeses (2 c total). Sprinkle 1&½ cups of combined shredded cheese into the crock; stir. (Reserve ½ c for next step.)
  • Top with reserved ½ c cheese and jalapeño rings. Do not stir. Cover and cook on LOW for an additional 30 minutes. Serve warm.

Notes

For the creamiest texture, grate your own cheese from a block rather than using the pre-shredded bags. Pre-shredded cheese is coated in potato starch or cellulose to prevent clumping in the bag, which can make your slow cooker sauce feel grainy or "broken" instead of silky smooth.
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. Because of the dairy base (cream cheese and sour cream), the sauce may thicken significantly as it chills.
For the best texture, reheat on the stovetop over low heat or in the microwave in 30-second increments. 
This jalapeño popper chicken is excellent in sandwiches, enchiladas, taquitos, and in bowls.

Nutrition

Calories: 409kcalCarbohydrates: 6gProtein: 34gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 145mgSodium: 549mgPotassium: 574mgFiber: 0.3gSugar: 3gVitamin A: 1005IUVitamin C: 26mgCalcium: 270mgIron: 1mg
Keyword cheddar, cheddar cheese, chicken, chicken breasts, jalapeno, jalapeno popper chicken, jalapeno popper dip, jalapeno poppers, pepper jack, slow cooker
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