Jalapeno Popper Chicken
All the bold, creamy, slightly spicy flavors of your favorite appetizer turned into a full dinner. This blend creates rich, cheesy, bacon-packed chicken that is perfect over rice, in wraps, or kept warm in the crockpot as the best party dip you have ever served.
What You'll Need
2 lbs chicken · 6-8 slices bacon (or bacon bits) · 2-3 jalapenos, diced · 1 (8 oz) block cream cheese · 1/2 cup shredded cheddar · 1/2 cup water
Suggested Pairings
White rice, tortilla chips, flour tortillas, or serve as a warm dip at parties
Great For
Game day, spicy food lovers, party dips, weeknight dinners with a kick
Crockpot Directions
Place chicken in crockpot and season lightly with salt. Add diced jalapenos and bacon. Sprinkle seasoning packet over the top and add water. Cover. Cook. Shred chicken in the crockpot. During the last 30 minutes, add cream cheese and cheddar. Stir until melted and combined. Serve hot. Garnish with extra bacon or jalapenos if desired.
Alternative Cooking Method
Oven: Preheat oven to 375°F. Place chicken in a covered baking dish and season lightly with salt. Add diced jalapeños, bacon, seasoning packet, and 1/2 cup water. Cover tightly with foil or lid and bake for 35–45 minutes, or until chicken is cooked through. Shred chicken, then stir in cream cheese and cheddar. Return to oven uncovered for 5–10 minutes if needed to melt completely.
Blend Ingredients
Granulated garlic, parsley, granulated onion, paprika, dried green onion, ground sage, black pepper
Dietary marks reflect the blend only — not added ingredients called for in packet instructions. Always check the full recipe on the packet before cooking.
Make It a Dip
Keep it thick and warm in the crockpot and serve with tortilla chips as an incredible party dip everyone will crowd around.
Make It Milder
Remove jalapeno seeds before dicing and use just one pepper for a milder, family-friendly version.
Make It a Quesadilla
Fill flour tortillas with the chicken mixture and pan-fry until golden and crispy for incredible cheesy quesadillas.
Make It Stuffed Peppers
Fill halved bell peppers with the chicken mixture, top with extra cheddar, and bake at 375°F for 20 minutes.
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