This crockpot jalapeño popper white chicken chili is exactly what you need for the Super Bowl! It’s so easy to make, so not messy, perfectly spicy, ridiculously creamy, and filled with chicken, jalapenos, beans, spices, and cream cheese! Can’t you just picture enjoying this while watching the game?
Ok. We can officially say that I have a problem. Today, I have another jalapeno recipe, but don’t give up on me just yet, because I think this is my new favorite jalapeno recipe! This is crockpot jalapeno popper white chicken chili. I love taking two things, for example, jalapeno poppers and white chicken chili and smashing them together to make one outta this world dish.
Can we talk about how perfect this crockpot jalapeno popper white chicken chili is for the Super Bowl, too? You can make it ahead of time, it’s spicy, and helllooo, everybody eats chili on game day. Serve it up with my one bowl jalapeno cheddar cornbread and jalapeno margaritas, and you’ll have one very unmessy kitchen and one very numb mouth. 😉
I love crockpots. I love crockpots for too many reasons to count, but don’t worry, I’m going to anyway.
1. I love that you can just throw all your ingredients in and forget about it for 6-8 hours. Other things like a pizza you put in the oven overnight because you got distracted and woke up to a charred hockey puck that almost burnt your home down… don’t work as well 😉
2. I love how your house smells amazing – or in our case – apartment complex’s hallway. I’m always so happy when I realize that the smell is coming from my place. Neighbors, you’re welcome to follow the smell and help us eat all this food! 😉 Seriously. Please?
3. I love how affordable it is to buy one, like the Hamilton Beach crock pot that I use.
4. You know I love that it creates less dishes.
5. I love how many leftovers you always get out of it. Leftovers mean less cooking, less dishes, and one happy family.
So now you know I have an unhealthy relationship with jalapenos, but also with my crockpot.
Often when I’m coming up with new recipes to test, create, and write about, I try to think about recipes that my friends would like. The other day, my friend, Emily, was asking about good crockpot recipes that she could make. She works full time, has the cutest little dog named Nelson to take care of, and is also planning her wedding! Her life is jam packed and she just doesn’t have the time to cook, but also wants a home cooked meal every night. I suggested my crockpot BBQ chicken salad, but I definitely needed to come up with more crockpot recipes.
With Emily in mind, and the Super Bowl, because, umm, it’s coming up and we all know that I’m way more concerned about what food I’m making, than the actual game (sorry football lovers), I landed on crockpot jalapeno popper white chicken chili.
The hardest part is chopping some onions, jalapenos, and mincing some garlic, and sautéing them in a little butter for a few minutes. I used 5 jalapenos. I kept seeds in 2 of them and cleaned the seeds and membranes out of the others. I thought the spice level was perfect, and I like spicy. If you’re not a spicy fan, don’t leave any of the seeds (or maybe just leave one jalapeno seeded)! You’ll get the jalapeno flavor, but not too much spice.
Grease your crockpot with cooking spray. Then, throw your vegetables in the crockpot with black beans, corn, rotel, chicken breasts, dry ranch dressing mix, red pepper flakes, and a few other spices. Mix this up, top with a package of light cream cheese.
Now, this is where it gets a little complicated… set your crockpot to low for 6-8 hours, cover with the lid, push start and walk away! [cue heavenly music]
After the 6-8 hours is up take a taste and season if necessary (I ended up adding a little bit of salt)! Use two forks to shred chicken and to incorporate the cream cheese.
Serve this crockpot jalapeno popper white chicken chili with a little topping of cheddar cheese, crumbled bacon, maybe some sour cream or tortilla chips and enjoy the Super Bowl
This crockpot jalapeno popper white chicken chili is so easy, so not messy, perfectly spicy, and ridiculously creamy. Can’t you picture enjoying this while watching the game?
The answer is yes! 😉
What are your favorite Super Bowl recipes? Show me the yummy!
- 2 tablespoons butter
- 1 cup onion diced
- 5 jalapeno peppers diced seeds removed (leave some seeds for extra heat)
- 4 cloves garlic minced
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can corn undrained
- 1 (10 oz) can rotel with green chiles undrained
- 1 pound boneless skinless chicken breasts* uncooked
- 1 (1 oz) package dry ranch dressing mix
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 (8 oz) package light cream cheese
- cheddar cheese shredded
- Crumbled bacon
- Tortilla Chips
- Sour cream
- Start by finely chopping some onions, jalapenos, and mincing some garlic.
- Heat a nonstick pan over medium heat and melt butter.
- Saute the onion and jalapenos until tender, about 5 minutes. Add in garlic and a pinch of salt and cook for thirty seconds.
- Grease your crockpot with cooking spray.
- Then, throw your vegetables in the crockpot with black beans, corn, rotel, chicken breasts, dry ranch dressing mix, and the spices.
- Mix this up and top with a package of light cream cheese. There's no need to stir the cream cheese in.
- Set your crockpot to low for 6-8 hours, cover with the lid, push start and walk away!
- After the 6-8 hours is up, use two forks to shred chicken and to incorporate the cream cheese. Re-season, if necessary!
- Serve with cornbread, tortilla chips, shredded cheese, crumbled bacon, etc.