Slow Cooker Jalapeno Popper Chicken Food

SLOW COOKER JALAPENO POPPER CHICKEN

Steps:

• Place the butter in the bottom of the crockpot and arrange the chicken breasts in a single layer.
• Sprinkle the chicken with the taco seasoning and garlic powder.
• Spread the softened cream cheese evenly on top of the chicken to cover and then the sliced jalapenos.
• Cover with the lid and cook for 3 to 4 hours on HIGH or 6 to 8 hours on LOW, or until a thermometer inserted in the center reads 165 F.
• Add the shredded cheese and crumbled bacon on top, as well as additional jalapeno slices.
• Cover with the lid and continue to cook on HIGH for another 15 to 20 minutes or until the cheese is melted.
• Serve hot.

SLOW-COOKER JALAPEñO POPPER CHICKEN SANDWICHES

Steps:

• In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt.
• Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.
• Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.
• In 1-quart saucepan, melt 2 tablespoons butter over medium heat. Add diced bacon and bread crumbs, stirring 2 to 3 minutes, until lightly toasted. Set aside.
• In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth.
• On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.

JALAPENO POPPER CHICKEN

Steps:

• Preheat oven to 375.
• In a small skillet over medium-high heat, combine the bread crumbs and oil. Stirring often, toast until crispy and golden brown. Transfer bread crumbs to a small bowl and mix in the taco seasoning.
• Beat eggs in a shallow bowl or rimmed plate.
• In a small bowl, combine cream cheese, cheddar cheese and diced jalapenos.
• Using a small, sharp knife, either cut a pocket in each breast or butterfly them. If they're especially thick, I like to pound them a couple times with the flat side of a meat mallet to thin them out some first - too thick and it takes so long to cook through that the bread crumbs burn.
• Season the chicken lightly with salt and pepper. Divide the cheese filling evenly between the chicken breasts; close with toothpicks if you like.
• Dip the chicken in the beaten egg and then the bread crumb mixture, coating each piece completely. You can put them straight into the baking pan, or put a rack in the bottom of the pan first so the bottoms won't get soggy. Bake in a preheated oven 25 to 30 minutes, or until the chicken is cooked through.

SLOW COOKER JALAPENO POPPER WHITE BEAN CHILI

Steps:

• 1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours.
• 2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
• 3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
• 4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.

PRESSURE-COOKER CHICKEN AND BACON WHITE CHILI

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook bacon until crisp, 5-6 minutes; remove bacon and reserve. Brown chicken in bacon drippings in batches until lightly browned, 5-6 minutes. Return bacon to pan; top with corn and next 11 ingredients in the order listed. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Stir in shredded cheese until melted. If desired, serve with avocado and jalapeno.