Slow Cooker Creamy Jalapeño Popper Chicken Soup (Spicy Crockpot Comfort)
This Slow Cooker Creamy Jalapeño Popper Chicken Soup transforms the bold, spicy, cheesy flavors of classic jalapeño poppers into a hearty, comforting crockpot meal. Loaded with tender shredded chicken, cream cheese, fresh jalapeños, bacon, and melty Mexican cheese, it's the perfect hands-off recipe for weeknights or Game Day.
Equipment
- Slow cooker
- Cutting board
- Chef’s Knife
- Wooden spoon
- bowls for serving
Ingredients
- 1.5 lbs boneless skinless chicken breasts, raw
- 0.25 onion, chopped
- 0.5 green bell pepper, diced
- 2 fresh jalapeños, seeded and chopped (divided)
- 3 cups chicken broth
- 1 tsp cumin
- 0.5 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 6 oz cream cheese, diced
- 0.5 lb bacon, cooked and crumbled (divided)
- 0.5 cup heavy whipping cream
- 1.5 cups shredded Mexican style cheese (divided)
Instructions
- Add raw chicken, onion, bell pepper, jalapeños (reserve some for topping), cumin, paprika, salt, and pepper to the slow cooker.
- Pour in chicken broth. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove chicken and shred using two forks. Return shredded chicken to the slow cooker.
- Add cream cheese, half the bacon, heavy cream, and 1 cup of shredded Mexican cheese.
- Cook on LOW for 30 minutes until melted and smooth, stirring occasionally.
- Serve and top with remaining cheese, bacon, and reserved jalapeños.
Notes
Adjust the heat easily by removing jalapeño seeds for mild soup, or leaving some in for extra spice. Reserve part of the bacon and jalapeños for topping—they make the soup!