Crockpot Jalapeno Popper Chicken Recipes

SLOW-COOKER JALAPEñO POPPER CHICKEN SANDWICHES

Steps:

• In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt.
• Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.
• Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.
• In 1-quart saucepan, melt 2 tablespoons butter over medium heat. Add diced bacon and bread crumbs, stirring 2 to 3 minutes, until lightly toasted. Set aside.
• In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth.
• On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.

CROCKPOT JALAPENO POPPER CHICKEN

Steps:

• Place chicken breasts in a large crockpot.
• Mix all other ingredients except for bread crumbs together in a medium mixing bowl.
• Spread the cheese topping onto the chicken breasts.
• Sprinkle with bread crumbs if desired. Cover and cook on high for 2 1/2 - 3 hours, low for 5-6 hours, or until the chicken has reached an internal temperature of at least 170 degrees F. I have found that the chicken has a better consistency when cooked on high.
• Serve and enjoy!

SLOW COOKER JALAPENO POPPER CHICKEN

Steps:

• Place the butter in the bottom of the crockpot and arrange the chicken breasts in a single layer.
• Sprinkle the chicken with the taco seasoning and garlic powder.
• Spread the softened cream cheese evenly on top of the chicken to cover and then the sliced jalapenos.
• Cover with the lid and cook for 3 to 4 hours on HIGH or 6 to 8 hours on LOW, or until a thermometer inserted in the center reads 165 F.
• Add the shredded cheese and crumbled bacon on top, as well as additional jalapeno slices.
• Cover with the lid and continue to cook on HIGH for another 15 to 20 minutes or until the cheese is melted.
• Serve hot.

SLOW COOKER JALAPENO POPPER TAQUITOS

Steps:

• Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
• Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
• Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.