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- 2 lbs boneless, skinless chicken breasts - 8 oz cream cheese, softened - 1 cup shredded cheddar cheese - 1/2 cup mayonnaise - 1 cup diced fresh jalapeños (seeds removed for less heat) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/4 cup chopped fresh cilantro The main ingredients for this dish are simple yet full of flavor. Start with chicken breasts, which form the heart of the meal. The cream cheese and shredded cheddar cheese bring richness and creaminess. Mayonnaise adds a nice tang to the mix, making every bite delightful. For the flavor enhancers, fresh jalapeños add a kick. Removing the seeds lowers the heat if you prefer a milder taste. Garlic powder, onion powder, and smoked paprika round out the flavors, giving depth to the dish. Adjust salt and pepper to suit your taste. Finally, fresh cilantro adds a pop of color and freshness for garnish. It enhances the dish visually and adds a lovely herbal note that brightens the flavors. When you gather these ingredients, you're just a few steps away from a delicious meal. - Place chicken breasts in the slow cooker. I like to use boneless, skinless chicken breasts for this dish. They cook well and stay moist. Make sure to spread them out evenly so they cook evenly. - Combine cream cheese, cheddar cheese, and other ingredients. In a big bowl, mix 8 oz of softened cream cheese, 1 cup of shredded cheddar cheese, and 1/2 cup of mayonnaise. Add in 1 cup of diced fresh jalapeños, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Don’t forget salt and pepper to taste! Mix it until it is well blended. - Spread the mixture over the chicken and cook. Carefully spread the cheese mixture over the chicken in the slow cooker. Cover it, then cook on low for 6-7 hours or on high for 3-4 hours. Your chicken should be tender and fully cooked. - Shred chicken and mix with sauce. Once it's cooked, use two forks to shred the chicken right in the slow cooker. Mix it well with the cheesy jalapeño sauce. This adds a rich flavor to every bite. - Let it meld and garnish before serving. Allow it to cook on low for an extra 15 minutes. This step helps all the flavors meld together. When ready, serve hot and garnish with 1/4 cup of chopped fresh cilantro. Enjoy! To make your chicken burst with flavor, use fresh ingredients. Fresh jalapeños give a nice kick. Make sure to remove the seeds if you want less heat. Season the chicken well with salt and pepper. I like to sprinkle garlic powder and onion powder for extra taste. You can even add a squeeze of lime juice for brightness. Not all slow cookers cook the same. If your cooker runs hot, check the chicken earlier. On low, aim for 6-7 hours. On high, it’s about 3-4 hours. Always ensure the chicken reaches 165°F for safety. If you have a newer model, it might cook faster. Adjust your time based on how your slow cooker behaves. Serve this dish with warm tortillas or over rice. It also pairs well with a fresh salad. I love topping it with avocado or extra cilantro. For a fun twist, add a dollop of sour cream or guacamole. This dish is tasty as a filling for tacos or burritos too! {{image_2}} If you love heat, add more jalapeños or hot sauce. You can slice fresh jalapeños and mix them into the cheese blend. If you want even more spice, drizzle hot sauce over the chicken after cooking. This adds layers of flavor and heat. Adjust the amount to suit your taste. For a meat-free option, use jackfruit or tofu instead of chicken. Jackfruit has a texture similar to shredded chicken, making it a great substitute. Simply shred the jackfruit and mix it with the cheese blend. If using tofu, press it to remove excess water. Then cube it and add it to the slow cooker. Both options soak up the cheesy goodness. You can switch up the cheese for different flavors. Try pepper jack for a spicy kick. Gouda or mozzarella also works well for creaminess. Mixing cheeses can create unique tastes. Feel free to experiment with what you have on hand. Each choice gives a new twist to this dish. To keep your Slow Cooker Jalapeño Popper Chicken fresh, store it in an airtight container. Make sure to seal it well to avoid air getting in. Place the container in the fridge. It should last for up to four days. If you want to keep it longer, freezing is a great option. When you’re ready to enjoy leftovers, reheating properly is key. You can use the microwave for quick heating. Place a portion in a microwave-safe bowl. Cover it loosely to avoid splatters. Heat in short bursts, checking often. You can also reheat it on the stovetop. Just add a little water or broth to keep it moist. Stir often and heat until warm. If you want to freeze this dish, let it cool first. Then, place it in a freezer-safe bag or container. Be sure to remove as much air as possible. It can last in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat using one of the methods above. Enjoy the same great taste! Yes, you can use frozen chicken. It will change the cooking time. If you use frozen chicken, cook it on high for 4-5 hours. This gives it enough time to thaw and cook through. Just check that the chicken reaches 165°F for safety. Using frozen chicken might make it a bit less tender than fresh. This dish can be spicy, depending on the jalapeños. To lower the heat, remove the seeds and ribs from the jalapeños before chopping. You can also use fewer jalapeños for a milder taste. If you want more heat, add extra jalapeños or a dash of hot sauce. Taste as you go to find your perfect level. If you want a dairy-free option, use cashew cream or tofu. Blend soaked cashews with a bit of lemon juice and salt for a creamy texture. Soft tofu can also work well. Just mash it until smooth and mix in your spices. This way, you keep that creamy feel without using dairy. This blog post covered a tasty chicken dish with cream cheese and cheddar. You learned how to prepare the chicken, mix flavors, and cook it perfectly. I shared tips for making it even better, along with fun variations. Don't forget about storage and reheating to keep leftovers tasty. Try these ideas and enjoy a delicious meal that's easy to share. Your next dinner can be both fun and flavorful!

Slow Cooker Jalapeño Popper Chicken

Indulge in the ultimate comfort food with this Slow Cooker Jalapeño Popper Chicken recipe! Perfectly tender chicken is combined with a creamy, cheesy jalapeño sauce for a dish that’s bursting with flavor. Quick to prep and easy to make, this recipe will become a favorite for weeknight dinners or game day. Click through to explore all the mouthwatering details and make this delicious meal for your family tonight!
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Ingredients
  

2 lbs boneless, skinless chicken breasts

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup mayonnaise

1 cup diced fresh jalapeños (seeds removed for less heat)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup chopped fresh cilantro (for garnish)

Instructions
 

Place the boneless chicken breasts into the bottom of the slow cooker.

    In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, mayonnaise, diced jalapeños, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until all ingredients are well blended.

      Spread the cheese mixture evenly over the chicken breasts in the slow cooker.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

          Once cooked, shred the chicken directly in the slow cooker using two forks, mixing it with the cheesy jalapeño sauce.

            Let it cook for an additional 15 minutes on low to allow the flavors to meld.

              Serve hot, garnished with fresh cilantro.

                Prep Time: 15 min | Total Time: 7 hrs 15 min | Servings: 6