SLOW COOKER PALEO JALAPENO POPPER CHICKEN CHILI
This easy-prep Slow Cooker Paleo Jalapeno Popper Chicken Chili, perfect for Fall, football games, and chili season!
Provided by Gina
Categories Dinner
Time 35m
Number Of Ingredients 18
Steps:
- Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
- Serve garnished with scallions and avocado on top.
- Place all the ingredients except the scallion, avocado and goat cheese in the pressure cooker and cook high pressure 25 minutes. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
- Serve garnished with scallions and avocado on top.
Nutrition Facts : ServingSize 1 generous cup, 1 oz avocado, Calories 285 kcal, Carbohydrate 20 g, Protein 25 g, Fat 12 g, SaturatedFat 3.5 g, Cholesterol 83 mg, Sodium 350 mg, Fiber 5 g, Sugar 1 g
PRESSURE-COOKER JALAPENO POPPER CHICKEN CHILI
A quick and comforting chili that tastes like liquid jalapeno poppers! You cant have just one bowl! -Natasha Galbreath, Spanaway, Washington
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 7 servings (1-3/4 quarts).
Number Of Ingredients 16
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add butter. When butter is hot, add the chicken, onion, jalapenos and garlic; cook and stir until chicken is no longer pink and vegetables are tender, 6-8 minutes, breaking up chicken into crumbles. Stir in corn, beans, diced tomatoes and chiles, cream cheese, water, dressing mix and seasonings. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Quick-release pressure. Stir before serving. Garnish with shredded cheddar cheese, sour cream, bacon and additional jalapenos., Freeze option: Before adding toppings, cool chili. Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary. Sprinkle with toppings.
Nutrition Facts : Calories 344 calories, Fat 20g fat (10g saturated fat), Cholesterol 84mg cholesterol, Sodium 1141mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 5g fiber), Protein 17g protein.
SLOW COOKER JALAPENO POPPER TAQUITOS
These are a spicy twist on traditional taquitos. The slow cooker gives this recipe ease, while the flavors keep things exciting! Serve with sour cream, guacamole, or avocado ranch salad dressing.
Provided by themoodyfoodie
Categories Appetizers and Snacks Wraps and Rolls
Time 3h30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1207.3 calories, Carbohydrate 71.7 g, Cholesterol 325.9 mg, Fat 67.6 g, Fiber 4.9 g, Protein 74.7 g, SaturatedFat 30.4 g, Sodium 2086.8 mg, Sugar 3.2 g
SLOW-COOKER JALAPEñO POPPER CHICKEN SANDWICHES
Combine your loves of spicy appetizers and sandwiches with this fabulous slow-cooker rrecipe!
Provided by Corey Valley
Categories Entree
Time 4h20m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 800, Carbohydrate 49 g, Cholesterol 210 mg, Fat 4 1/2, Fiber 3 g, Protein 70 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 9 g, TransFat 2 g
SLOW COOKER JALAPENO POPPER WHITE BEAN CHILI
From Mel's Kitchen Cafe. Simple and freakishly delicious. I have made this a time or two and never soaked the beans the night before (I use Great Northern dry beans) and they soften perfectly during the cooking time; however, without actually trying it, I'm guessing if you did soak the beans overnight, you might be able to get away with a shorter cooking time (or maybe 5 hours on high or something like that). Also, before adding the chicken back in and before stirring in the cream cheese and corn, you can blend a couple cups of the soup to a smooth consistency and stir it back into the pot for a thicker variation. I've done it both ways...and love it both ways. The flavor is ultimately the winning factor. Finally, this soup is not spicy. If you'd like to make it with more heat, you can leave the seeds in the jalapenos or add a touch or more of cayenne pepper or red pepper flakes.
Provided by claudbud
Categories Chicken Breast
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- 1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
- 2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
- 3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
- 4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.
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