Jalapeno Popper Chicken in the Crock Pot #TBT

Jalapeno Popper Chicken in the CrockPot

The weather is changing and life is getting busy. It is time to bring out the slow cooker. (Do you call it a crock pot or slow cooker?) The Jalapeno Popper Chicken recipe is one of my very first recipes that I created.

As I was trying to make it a second time I realized I needed to update the recipe. The directions on the original were not clear and seemed to even miss a step. I was excited to redo it, it was so great.

When I first did this recipe I did it with fresh jalapeno peppers, which is great, but for convenience I found that using the canned peppers were better. If you are looking to cook more whole foods then you can use fresh jalapenos.

I also served my Roasted Cabbage with this dish, which I love. I really need to share that recipe also, even though it is so easy!

Print Recipe

Crock Pot Jalapeno Popper Chicken


  • 1 pound chicken tenderloins
  • 1/2 package light cream cheese
  • 1 can (4oz) diced jalapeño peppers
  • 1/2 cup shredded cheddar low fat
  • 2 tablespoon homemade taco seasoning
  • 1/2 cup panko


  1. Soften cream cheese in microwave slightly
  2. Mix diced jalapeno peppers into cream cheese
  3. Place chicken in crock pot and spoon cream cheese mixture over chicken
  4. Cook on low for 4 hours
  5. Mix panko and taco seasoning
  6. To serve, place chicken on plate and sprinkle with cheddar cheese then panko mixture
  7. Let chicken sit a minute to let the cheese to melt

Amount Per Serving
Calories: 306
Fat: 16
Carbohydrate: 11
Fiber: 1
Protein: 30

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