Crockpot Main Dish Recipes

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 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 chili

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

Crockpot Jalapeño Popper Chili Recipe

5 from 1 vote

Crockpot Jalapeño Popper Chili

(adapted from Sweet Treats and More)
Course Main Dish, Soup
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.

Jalapeño Popper Chili

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  • Reply Amy November 7, 2013 at 1:38 pm

    Yay you posted it! I've been waiting since you mentioned it in the last soup recipe post!

  • Reply april November 7, 2013 at 1:53 pm

    One day, one day my children will eat soup. One day.

  • Reply Lauren and Joe O'Brien November 7, 2013 at 6:11 pm

    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.

    • Reply Janssen November 7, 2013 at 8:47 pm

      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).

    • Reply Ashleigh Whitt November 16, 2015 at 11:43 pm

      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!

  • Reply Katrina Rose November 7, 2013 at 8:54 pm

    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.

  • Reply Jessica Pearson November 7, 2013 at 9:50 pm

    What does it mean to "sort" the beans. 🙂

    • Reply Jessica Pearson November 7, 2013 at 9:50 pm


    • Reply Janssen November 7, 2013 at 9:54 pm

      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 :)).

  • Reply Katie November 8, 2013 at 12:17 am

    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!

  • Reply Sarah November 8, 2013 at 3:28 am

    Do you think it's possible to make this without the chicken?

    • Reply Janssen November 8, 2013 at 3:28 am

      I think it'd probably be fine. Maybe slightly less flavor, but I think it'd still be good.

    • Reply Christeen Faucette January 8, 2015 at 11:20 pm

      I made this without the chicken OR bacon and it was delicious!

  • Reply Celeste November 8, 2013 at 6:45 pm

    So good. Ben will be thrilled we have this. 🙂

  • Reply Bethany November 12, 2013 at 3:50 am

    Sounds delicious, I'm totally making this.

  • Reply Sherry November 18, 2013 at 4:51 pm

    I have this in my crock pot right now. So excited!

  • Reply Beth @ Structure in an Unstructured Life November 18, 2013 at 10:13 pm

    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! 🙂

  • Reply Allison November 24, 2013 at 7:03 pm

    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!!

  • Reply Megan Marie January 4, 2014 at 11:03 pm

    I made this tonight for my family and it was a hit! I will definitely use this recipe again!!

  • Reply Kayla Allen October 13, 2014 at 3:00 am

    Could u do beef instead of chicken??

  • Reply Bethany Menzel October 20, 2014 at 7:35 pm

    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! 🙂

    • Reply Kaitlyn Kusaywa November 20, 2014 at 1:03 pm

      How did you do it with cauliflower? Sounds delicious!

  • Reply f70e3eca-7059-11e4-9efd-b3c13e587b7e November 20, 2014 at 2:07 am

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

  • Reply Lindsay Lee January 27, 2015 at 2:21 pm

    How would you adjust the broth if you don't do the beans?

    • Reply Janssen January 28, 2015 at 1:40 am

      Probably just one cup of broth should be enough.

  • Reply Abby Shields January 28, 2015 at 1:32 pm

    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.

    • Reply Malora Lynn October 29, 2016 at 8:37 am

      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.

  • Reply Beverly Kimberly January 11, 2016 at 12:00 am

    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!

  • Reply Sharon P January 21, 2016 at 6:31 pm

    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!

  • Reply Jim and Martha Lynch January 26, 2018 at 8:47 am

    We’re very calorie conscious at our house. Any idea of the calorie count?

  • Reply Linda January 26, 2018 at 6:05 pm

    I can’t wait to try

    Many thanks,

    Linda B

  • Reply Next Week’s Meal Plan: 5 Easy Dinners from a Mom of 4 — Next Week’s Meal Plan – Mediasota January 27, 2018 at 10:48 am

    […] Monday: Slow Cooker Jalapeno Popper Chili […]

  • Reply Laura January 28, 2018 at 1:45 pm

    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.

    • Reply Janssen Bradshaw January 29, 2018 at 1:16 pm

      That’s how many I always use, but if you want more meat, you’re certainly welcome to add more!

  • Reply JaneC January 29, 2018 at 5:46 am

    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.

  • Reply 10 hosting tips for when family comes to visit - Everyday Reading July 13, 2018 at 1:49 am

    […] green chile enchiladas that are super easy to make ahead. I also love a crockpot meal like this jalapeno popper chili or pepperoncini beef […]

  • Reply Rebecca F August 9, 2018 at 6:08 pm

    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.

    • Reply Janssen Bradshaw August 9, 2018 at 8:24 pm

      Yay! I’m so glad to hear it! Thanks for letting me know.

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  • Reply Sarah September 27, 2018 at 5:43 am

    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!

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