Slow Cooker Jalapeno Popper Chicken takes everything you love about jalapeno poppers – tangy cream cheese, melted shredded cheese, and fresh jalapenos, and transforms it into a heavenly chicken filling that’s perfect for sandwiches, taquitos, and more!    

This post may contain affiliate links. Please read my disclosure policy.

Slow Cooker Jalapeno Popper Chicken

My family is obsessed with jalapenos!  Our love of jalapenos inspired me to start growing them years ago. 

It’s great when you need a jalapeno or two and can just go into the garden and grab them!  However, there are times when your jalapeno plants really take off and you can harvest a whole bunch of them at once. 

When that happens, odds are I’m either going to make a salsa, pickle them, or make this Slow Cooker Jalapeno Popper Chicken!

Jalapeno poppers are usually prepared with one of two different fillings: cream cheese or cheddar cheese. 

I love both versions, so when I created this recipe, I took all the great things about my favorite appetizer and transformed them into a delectable slow cooker chicken dish!  

This Jalapeno Popper Chicken is creamy, cheesy, and packed with great jalapeno flavor! 

I love putting the chicken on hamburger buns for a super easy dinner!  Making a batch of jalapeno popper chicken taquitos is just as easy (directions below).

Ingredients needed for this recipe (scroll down to recipe card for complete recipe):

• Chicken breasts
• Fresh jalapenos
• Cream cheese
• Shredded cheese – cheddar, colby jack & pepper jack are great options
• Ranch dressing – the bottled salad dressing, not the dry powder
• Spices (Garlic powder, onion powder, smoked paprika, white pepper, salt & pepper)

Love jalapenos?  You’ll love this taco-inspired cheese ball or quesadillas made with these Jalapeno Lime Shrimp!

These 4-ingredient jalapeno poppers make a great appetizer and are easy to make too!

Ideas for Slow Cooker Jalapeno Popper Chicken:

• Sandwiches on hamburger buns – great with some sliced red onion
• As a filling for taquitos (see directions below)
• Over Herbed Butter Garlic Rice
• As a grilled sandwich, like you would a tuna melt
• On baked potatoes
• A dip for crackers or pita chips

How to make jalapeno popper taquitos

1. To make taquitos (technically flautas since they are flour tortillas), simply spoon some of the filling in a warm taco-sized flour tortilla, roll it up and place it seam-side down in a baking dish. 
2. Spray the taquitos with cooking spray and bake in the oven until crispy.  Super easy and absolutely delicious!
3. This recipe will make 20 taquitos using small flour tortillas.

How to store Jalapeno Popper Chicken

• Refrigerate leftovers in an air-tight container and use with 3-4 days.
• Due to the dairy products in this recipe, freezing is not recommended.

Looking for more slow cooker recipes?  Here are some favorites:

• Slow Cooker Nando’s Peri-Peri Chicken Pasta
• Slow Cooker Cheesy Broccoli Potato Soup
• Slow Cooker Chicken Fajita Tacos
• Slow Cooker White Chicken Chili
• Slow Cooker Teriyaki Chicken & Broccoli (shown below)

NOTES:

• I recommend full-fat cream cheese for this recipe, as I don’t think the reduced-fat version melts as well.
• Jalapeno rings are a nice garnish, however, sliced scallions or chives would be good too.

Flavorful Eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Slow Cooker Jalapeno Popper Chicken

Flavorful Eats

Slow Cooker Jalapeno Popper Chicken takes everything you love about jalapeno poppers, tangy cream cheese, melted shredded cheese, and fresh jalapenos, and transforms it into a heavenly chicken filling that's perfect for sandwiches, taquitos, and more!    

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 4 hours hrs

0 minutes mins

Total Time 4 hours hrs 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Equipment

• 5-quart or larger slow cooker

Ingredients

  

1x2x3x

• 2.5 lbs. boneless, skinless chicken breasts
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. white pepper
• 1/2 tsp. smoked paprika
• salt & pepper to taste
• 1/3-1/2 cup diced fresh jalapeno about 3-4 jalapenos (if desired, save some jalapeno rings for the top)
• 8 oz. cream cheese I use full-fat as it melts better
• 2 cups shredded cheddar cheese (divided) Colby Jack or Pepper Jack are also great
• 1/3 cup ranch dressing (not the seasoning packet)

Instructions

 

• Place chicken in slow cooker. (I used a 5 quart for this recipe) Sprinkle the spices over the chicken. Top the seasoned chicken with the jalapeno and cream cheese. (Save the ranch and shredded cheese for later) Cook on low for 3 1/2 - 4 hours.
• When chicken is fully cooked, shred the chicken, then add the ranch dressing and 1.5 cups of the shredded cheese. Stir to fully combine, then sprinkle the last 1/2 cup of shredded cheese on the top and place any jalapeno rings you may want on top of the cheese.
• Put the lid back on the slow cooker and keep on the warm setting or "low" until the cheese has melted, about 10 minutes. This chicken is wonderful in sandwiches and perfect for taquitos, or a dip with crackers! Enjoy!

  *This recipe makes 20 taquitos using small taco tortillas

Keyword Cheese, Chicken, Cream Cheese, Jalapeno, Sandwich, Slow Cooker

Tried this recipe?Let us know how it was!

Did you make this recipe?  Rate it and let me know in the comments below! ♥  I also have a fun Facebook group for us foodies to share recipes and talk about food.  I’d love to have you!  Request to join HERE.  Cheers!