Crockpot Jalapeno Popper White Chicken Chili
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?
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Servings: 6 people
- 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.
Calories: 402kcal | Carbohydrates: 44g | Protein: 29g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 685mg | Potassium: 976mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1135IU | Vitamin C: 26mg | Calcium: 113mg | Iron: 3mg