I love anything I can put in the crockpot and basically forget about all day. This is one of those recipes. It’s beyond simple. The only real prep work is chopping the jalapenos. You know the appetizer where jalapenos are hollowed out, stuffed with creamy cheeses, wrapped in bacon, and cooked until hot and bubbly? This has all that flavor — but in soup form! It’s not overly spicy since you remove all the seeds and ribs from the jalapenos (that’s where the heat is) but it’s infused with that delicious peppery flavor. Topped with some bacon bits and shredded cheese, I’ve turned the popular popper into a warm bowl of comfort food. So easy, cheesy, and bacon-y. Yes, that’s a word… at least in my vocabulary. Bacon makes everything better! ~Erin
Ingredients:
- 2 lbs. boneless, skinless chicken breast (frozen in single pieces)
- 4 oz. Greek or Reduced Fat cream cheese, softened
- 1 (10.75 oz.) can condensed cheddar cheese soup
- 4-5 large fresh jalapenos, seeded and chopped
- 32 oz. fat free chicken stock
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 T. salt
- 3 (15.5 oz.) cans cannellini beans, drained and rinsed
- 1 tsp. black pepper
- For serving: real bacon bits (I like to cook mine for a few minutes in a small skillet to crisp them up.), reduced fat shredded cheddar or Mexican blend cheese, chopped pickled jalapenos, chopped green onions
Instructions:
In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar cheese soup until well combined.
Whisk chicken stock, salt, pepper, onion powder, and garlic powder into cream cheese/soup mixture.
Add jalapenos and frozen chicken breast. (You can use thawed chicken breast as well but keep in mind, it will cook faster.)
Cook 4-5 hours on high or 7 to 8 hours on low. When 1 hour of cook time is left, remove the chicken breasts from the pot, shred, and return to pot. Add cannellini beans and continue to cook for the last hour of cook time.
To serve, top each bowl with 1 tablespoon real bacon bits, ¼ cup reduced fat cheese, and, if desired, pickled jalapenos and green onions.
WW Freestyle Info.:
This recipe makes 8 servings. Each serving is 13 ounces (weight) or about 1 ½ cups. Each serving is 3 points.
By adding the suggested amount of bacon bits (1 point) and reduced fat cheese (3 points), the total value of each serving would be 7 points/serving.
Crockpot Jalapeno Popper Chicken Chili
Ingredients
Ingredients:
- • 2 lbs. boneless, skinless chicken breast (frozen in single pieces)
- • 4 oz. Greek or Reduced Fat cream cheese, softened
- • 1 (10.75 oz.) can condensed cheddar cheese soup
- • 4-5 large fresh jalapenos, seeded and chopped
- • 32 oz. fat free chicken stock
- • 1 tsp. onion powder
- • 1 tsp. garlic powder
- • 1/2 T. salt
- • 3 (15.5 oz.) cans cannellini beans, drained and rinsed
- • 1 tsp. black pepper
- • For serving: real bacon bits (I like to cook mine for a few minutes in a small skillet to crisp them up.), reduced fat shredded cheddar or Mexican blend cheese, chopped pickled jalapenos, chopped green onions
Instructions
- In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar cheese soup until well combined.
- Whisk chicken stock, salt, pepper, onion powder, and garlic powder into cream cheese/soup mixture.
- Add jalapenos and frozen chicken breast. (You can use thawed chicken breast as well but keep in mind, it will cook faster.)
- Cook 4-5 hours on high or 7 to 8 hours on low. When 1 hour of cook time is left, remove the chicken breasts from the pot, shred, and return to pot. Add cannellini beans and continue to cook for the last hour of cook time.
- To serve, top each bowl with 1 tablespoon real bacon bits, ¼ cup reduced fat cheese, and, if desired, pickled jalapenos and green onions.
Notes
WW Freestyle Info.: This recipe makes 8 servings. Each serving is 13 ounces (weight) or about 1 ½ cups. Each serving is 3 points. By adding the suggested amount of bacon bits (1 point) and reduced fat cheese (3 points), the total value of each serving would be 7 points/serving.
Nice recipe
I loved it!!! So good! I did however add 2 tablespoons of corn starch and a half cup of water to thicken it a little. Very easy to make and very delicious!! Thank you!!!
Glad you liked it! Thanks for letting us know!!
Can’t wait to try this! Just one question – should the salt be 1 teaspoon vs 1 Tablespoon?
Hmmm, it’s been a while since I made it so I can’t remember! I’d start with a teaspoon and add more, to taste, if needed. ~Erin
Where do you buy Greek cream cheese?
I find it next to the other cream cheese at my grocery store.
Question about the jalapeños in the chili itself: fresh or jarred?
Thanks!!
Fresh. Be sure to cut out the seeds and ribs. That’s where the heat is!
I usually garnish with some pickled jarred jalapenos if I want a little extra spice.
This recipe is AMAZING!! Whole family loved it! Thanks for sharing.
Derelynn, glad you liked it! Please feel free to hit the share button to share the recipe with friends and family. We appreciate the feedback and support! ~Erin
I made this Super Bowl Sunday and it was pretty tasty! I followed it to a T. I will probably add some cayenne or something to give it a little more of a kick next time. Will make this again.
Glad you liked it! I always add extra jalapenos to my bowl… I like it hot too! Thanks for the feedback, Stephanie!