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Crockpot Jalapeño Popper Chili

This Jalapeño Popper Chicken Chili is the perfect cozy meal for the fall and winter or a tailgate party. Throw everything in the slow cooker and when dinner rolls around, dinner is served! 

Bart and I have started inviting several families over most Sunday nights for a little potluck.

This is a great set-up.

In the morning, before church, I throw soup in the crockpot.

jalapeno popper dip crock pot

After church, we have lunch, both girls go down for naps/quiet time, and I read in bed until about four-thirty (last week, it was Relish, a YA graphic novel about growing up with foodie parents. Made me want to eat out many times a week, grow a huge garden, and become a cheesemonger).

Then, when the girls get up, we set out some bowls and spoons, add the last things to the crockpot, and put the children’s table in the kitchen.

Everyone shows up with their offerings (we usually have someone bring rolls, someone bring a salad, and someone bring dessert), we eat, the children play, and the adults talk. Everyone leaves, we put the dishes in the dishwasher, the girls in bed, and voila. Easiest party-type thing ever.

The last two weeks, I’ve made this Jalapeño Popper Chicken Chili. And it was delicious.

I didn’t even know I liked Jalapeño Popper ANYTHING until I was converted by this ridiculously great Jalapeño Popper dip. Now I know.

jalapeno popper soup
The original recipe called for FIVE jalapeno peppers, but I did two. The second time, I did only one. It was good, but spicy, the first time. The second time, it was much more subdued and child-friendly.

jalapeno popper chili

If you like this jalapeno chili recipe, you might like these too:

Crockpot Jalapeño Popper Chili Recipe

4.97 from 32 votes

Crockpot Jalapeño Popper Chili

This Jalapeño Popper Chicken Chili is the perfect cozy meal for the fall and winter or a tailgate party. Throw everything in the slow cooker and when dinner rolls around, dinner is served! 

Course Main Dish, Soup
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 hours 10 minutes
Total Time 7 hours 20 minutes
Servings 6 to 8
Author Janssen Bradshaw


  • 1 yellow onion diced
  • 1 - 2 jalapeno peppers seeds removed, and diced
  • 3 cloves garlic minced
  • 1/2 red or yellow bell pepper diced
  • 2 boneless skinless chicken thighs (breasts work too - I just find thighs less dry and more flavorful)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • pinch of crushed red pepper
  • 1 14 oz can diced tomatoes
  • 3-4 cups chicken broth use 4 if you're doing a full pound of beans
  • 1/2 or 1 lb dry white beans rinsed and sorted (I used navy beans)
  • 1 cup frozen corn
  • salt and pepper to taste
  • 8 ounces cream cheese
  • 1/2 pound bacon cooked and crumbled


  1. Add all ingredients except the cream cheese and bacon to the crockpot. Cook on low for 7-9 hours. Shred chicken with two forks.
  2. (optional) Using an immersion blender, briefly pulse a few times to break up some of the beans and thicken the soup - you don't want it smooth, just a few of the beans pureed. Or take about 2 cups of the chili out and blend it in a countertop blender (leave the lid cracked so the steam doesn't make your blender explode)
  3. Add the cream cheese and let melt for about 10 minutes, stir to combine, and mix in crumbled bacon. Salt to taste and serve.

Recipe Notes

Note: The first week, I only used half a pound of dried beans, so it was a bit thinner and more soup-like. The second week, I used the whole pound which made it much thicker and chili-like. Personally, I preferred the first variation. Bart said he had no preference. So. . . . whichever one you'd like.

(adapted from Sweet Treats and More)

Jalapeño Popper Chili

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  1. 5 stars
    Can you put the chicken in raw? And did you soak the beans the overnight or just rinse/sort like the recipe says? This looks so good, I really want to make it.

    1. 5 stars
      I actually put my chicken in still FROZEN, so raw is absolutely fine. And I don't soak the beans overnight (although you certainly can).

    2. 5 stars
      Oh man, I wish I would've read this before I started. I had to wait to thaw mine lol I hope it still turns out as good. I'm excited!

  2. 5 stars
    Oh man. This is so going on my list of meals to make in a couple weeks when we no longer have help with the new baby. It looks SO delicious.

    1. Beans sometimes have little rocks or chunks of dirt in with them. It's just a good idea to sort through them when you rinse them to make sure it's only beans in there! (I used to never do this, but after Bart chipped a tooth on a rock, I now sort my beans :)).

  3. Oh this sounds so good! I've been looking forward to this recipe ever since you mentioned it. We'll definitely be trying this soon!

  4. This looks delicious!! I love both chili and jalapeno poppers, so can't imagine not falling in love with this soup! Thanks for sharing the recipe! I pinned it and shared it! 🙂

  5. 5 stars
    Made this today and loved it so much! James was skeptical because he has this crazy idea he doesn't like cream cheese … But he loved it too 🙂 thanks!!

  6. 5 stars
    I made this for a Pumpkin Carving party last night and everyone loved it!! I'm Veg, so I did cauliflower instead of chicken, worked great! 🙂

  7. I'm making this for a chili cook off at work Friday. I'll let you know what place I get 🙂

  8. I so wanted to love this recipe but I have made it TWICE and it was absolutely terrible both times. I certainly don't want to discredit or upset the author or other reviewers, but I was so excited to make it because I love jalapeno poppers. The first time I made it, I think my crockpot was overfilled and the beans didn't cook (my fault, yes). So I put it on top of the stove and finished cooking it and it still turned out badly. Not spicy, bland, no flavor at all. There was also WAY too much cream cheese and it didn't look anything like the picture. The second time I made it, I halved the recipe thinking that would help the beans cook. My crockpot was only about 1/3 of the way full and the navy beans (that I soaked overnight) were still undercooked after 8 hours on low. I followed the recipe to a T both times and each time it turned out badly. Maybe my hopes were too high for this but it didn't turn out at all like I expected and certainly wasn't tasty. After trying twice, I won't attempt it again.

    1. 5 stars
      I haven't tried making this yet, but all the other readers seem to have cooked beans, do you live in a higher elevation? Canned beans should work out nicely if your cooker won't do dried. Also it looks like in her picture for the dish,she did the optional partly pureed.

    2. 5 stars
      I think the problem may be the diced tomatoes. I normally don’t put anything with acid in at the beginning because the beans won’t soften. If you accidentally do you can add some baking soda to counteract the acid. I think she may use diced tomatoes without liquid and this could have an effect. Either way I waited until halfway through cooking time to add the tomatoes and now I’m just crossing my fingers.

  9. 5 stars
    I used this recipe for a chili cookoff my church was hosting. And it won Hottest, Most Unique and I had the most votes! It was such a hit! I added a total of 3 jalapeños and it did just the trick! I will definitely be making this again!

  10. 5 stars
    This is a favorite in my house and amongst my friends. They often request it when coming over for game night, and hubby's coworkers always ask for leftovers (not that there ever are many!). I touched up the spices and put my own spin on a few to up the flavour, and it's won first place in 3 chili cook-offs so far. Love love love this recipe!

  11. Pingback: Next Week’s Meal Plan: 5 Easy Dinners from a Mom of 4 — Next Week’s Meal Plan – Mediasota
  12. 5 stars
    Is the quantity of chicken thighs correct in the recipe? Only two are called for, which doesn’t sound like much for the quantity of soup.

  13. 5 stars
    Looks good, I want to try this. Glad to have a new slow cooker recipe. May try to play with doing it in my instant pot too. I bet it would work.

  14. 5 stars
    Had this for dinner tonight. I used about 1.5 lbs of chicken thighs because I didn’t have anything else to do with the rest of the pack, and it was marvelous! I’m definitely going to make this again.

  15. 5 stars
    I made this in my instant pot! I used 1 lb of beans and 4 cups of broth. I did 2 frozen chicken breasts and cooked on high pressure for 30 minutes. It turned out perfect!

  16. 4 stars
    So I knew my beans wouldn’t cook if I added the tomatoes so I waited until halfway to add them. Even then they wouldn’t get as soft as I wanted until I added some baking soda. Next time I will add the tomatoes about an hour before the cream cheese. I also perfectly seasoned it before I added the bacon which made it a little too salty, darn it! But we just added some sour cream to our own bowls and all was well. Also did half thighs and half chicken breasts and the thighs were definitely better. A note: If you like the flavor of jalapeno but not the spice remove the white membrane and do at least 2 of them.

  17. 5 stars
    Could you make this with canned beans instead? I know 4 cans would be about a pound. No broth then?

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