This creamy slow cooker soup captures all the flavors of jalapeño poppers—chicken, bacon, cream cheese, and spicy jalapeños—melted together into a warm, cheesy, satisfying bowl.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
2 boneless skinless chicken breasts (about 1.5 lbs)
3–4 jalapeños, diced (seeds removed for mild heat)
8 oz cream cheese, softened and cubed
4 cups low-sodium chicken broth
1 tsp garlic powder
1 tsp onion powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup heavy cream
6 slices cooked bacon, crumbled
Salt and pepper to taste
Instructions
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Add chicken breasts and diced jalapeños to a slow cooker.
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Add cream cheese, garlic powder, onion powder, and chicken broth.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove chicken, shred with forks, and return to pot.
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Stir in both cheeses and heavy cream until smooth.
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Add bacon and heat through for 10–15 minutes.
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Taste and season with salt and pepper.
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Serve hot with desired toppings.