Crockpot Jalapeno Chicken
Looking for comfort? Pull out the slow cooker and make this amazing Jalapeño Chicken that is perfect for an easy dinner without standing over the stove.
Servings: 3 servings
Calories: 725kcal
Ingredients
- 3 large boneless skinless chicken breasts
- 8 oz cream cheese cut into 1-inch cubes and softened
- ¼ cup sour cream
- ½ cup Colby Jack cheese shredded
- ¾ cup Cheddar cheese shredded (divided)
- 5 jalapenos, diced seeds and membranes removed
- 1 jalapeno, sliced seeds and membranes removed (optional)
- 1 teaspoon black pepper
- 5 strips bacon cooked (divided)
- ½ tablespoon minced garlic
- ½ small sweet onion diced
Instructions
- In a large bowl, combine cream cheese, sour cream, Colby jack cheese, ½ cup cheddar cheese, garlic, and pepper until very smooth.
- Mix in diced jalapenos and onion, and then coarsely crumble 4 bacon strips into the mix.
- Place chicken breasts into a 6-8 quart crockpot and spread your cream cheese mixture over each chicken breast.
- Cover your crockpot and cook on high for 3-4 hours. A meat thermometer ensures the chicken's internal temperature is at least 165 degrees.
- Sprinkle remaining cheddar cheese, and jalapeno slices, and crumble the last strip of bacon over the chicken breasts. Cover and let sit for about 10 minutes or until the cheese has melted.
- Serve warm and enjoy.
Notes
- Serve these with rice and your favorite vegetable.
- You can freeze leftovers and reheat in the oven.
Nutrition
Serving: 1serving | Calories: 725kcal | Carbohydrates: 13g | Protein: 46g | Fat: 54g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 222mg | Sodium: 922mg | Potassium: 807mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1981IU | Vitamin C: 38mg | Calcium: 470mg | Iron: 1mg
