Slow Cooker Jalapeno Popper Chicken
Slow Cooker Jalapeno Popper Chicken, everything you love about jalapeno poppers, tangy cream cheese, melted shredded cheese, and fresh jalapenos, and transforms it into a chicken filling that's perfect for sandwiches & flautas!
Equipment
- 5-quart or larger slow cooker
Ingredients
- 2 1/2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/2 teaspoon 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 ounces cream cheese full-fat 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. Sprinkle the spices (garlic powder, onion powder, white pepper, smoked paprika, salt & pepper) 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 or until the chicken has reached 165℉.
- When the chicken is fully cooked, shred it, then add the ranch dressing and 1 1/2 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 flautas or as a dip with crackers! Enjoy!
This recipe makes 20 flautas using small taco tortillas
Notes
- Store leftovers in an air-tight container in the fridge for up to 3-4 days. Freezing is not recommended because of the dairy.
- Directions for flautas are in the post.
- Depending on the size of your buns and how much chicken you put on the sandwiches, you should get between 8-12 sandwiches.
Tried this recipe?Let us know how it was!