Slow Cooker Jalapeño Chicken Recipe
Here’s a flavorful and easy Slow Cooker Jalapeño Chicken recipe-creamy, spicy, and perfect for tacos, rice bowls, sandwiches, or just by itself. The slow cooker makes the chicken super tender, and the jalapeños bring just the right amount of heat!
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Ingredients:
4 boneless, skinless chicken breasts (or thighs)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin (optional, for extra flavor)
Salt and pepper, to taste
1 (8 oz / 225g) block cream cheese, cubed and softened
3-4 fresh jalapeños, sliced (remove seeds for less heat)
1/2 cup chicken broth (or water)
1/2 cup shredded cheddar or pepper jack cheese (optional, for topping)
1 tablespoon lime juice (optional, for a fresh kick)
Optional Garnishes:
Fresh cilantro, chopped
Green onions, sliced
Extra jalapeño slices
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Instructions:
Layer in the Slow Cooker:
Place chicken breasts in the bottom of the slow cooker.
Season with garlic powder, onion powder, cumin (if using), salt, and pepper.
Add sliced jalapeños on top of the chicken.
Add Cream Cheese and Broth:
Scatter the cubed cream cheese over the chicken and jalapeños.
Pour in the chicken broth.
Cook:
Cover and cook on Low for 6-7 hours or High for 3-4 hours, until the chicken is very tender and easy to shred.
Shred and Mix:
Once cooked, shred the chicken in the pot using two forks.
Stir everything together until the sauce is smooth and creamy.
If using shredded cheese, stir it in now and let it melt into the mixture.
Add Lime Juice (Optional):
Stir in lime juice at the end for brightness.
Serve:
Spoon over rice, stuff into tortillas, serve on buns, or enjoy as a dip with chips!
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Tips:
Want more heat? Leave the seeds in the jalapeños or add crushed red pepper.
For extra flavor, add a dash of smoked paprika or a few cloves of minced garlic.
You can also stir in cooked bacon bits or black beans before serving.
