Hello hello everyone! I hope you all survived the crazy 2020 ice storm, have minimal tree damage, and currently have power! Luckily this week will be sunny and above 70 degrees :).
I went and visited with my dad over the weekend. Before the ice storm hit, he harvested all of the vegetables out of his garden, and sent me home with SO many jalapenos. Jalapeno poppers are one of my FAVORITE items to take/eat at a BBQ. A few years ago a friend of mine posted the recipe for their baked jalapeno popper chicken, and after seeing the picture I just had to make it. Since then, I have been OBSESSED. We had a lot of tree limbs to clean up yesterday, so I decided to try making this in the crockpot. Needless to say, I was not disappointed. I even have leftovers for lunch today :).
What are some of your favorite crockpot recipes??
| Servings | |
- 1 lb chicken breast
- 4 oz reduced fat cream cheese softened
- 2 diced jalepenos seeded if you do not like spicy
- 2% cheddar cheese
- turkey bacon diced
- cumin, garlic salt, pepper to taste
- low sodium chicken broth
Ingredients
|  |
- Pour a little chicken broth in the bottom of the crockpot to help prevent it from sticking. Mix together softened cream cheese, diced jalapenos, and seasoning.
- Place chicken in the crockpot, I typically butterfly mine. Spread the cream cheese mixture on top of the chicken.
- Add shredded cheese, I used around 1/3 of a cup (does not need a lot due to the chicken also having cream cheese on it). Top with diced turkey bacon.
- Cook on low for 4-6 hours, until the chicken reaches an internal cooking temperature of 165 degrees Fahrenheit. The chicken typically cooks faster due to it being butterflied.
