Best 9 Slow Cooker Jalape Recipes

SLOW COOKER JALAPENO POPPER TAQUITOS

Steps:

• Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
• Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
• Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

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 DIP

Steps:

• Add cream cheese, preserves, chopped peppers and shredded cheese to slow cooker
• Cover and cook on high for 2-3 hours or low for 4-6, stirring occasionally
• When fully heated through and peppers softened, stir until all cream cheese is blended smooth
• Optional: In oven safe dish, top dip with breadcrumbs and drizzle with melted butter
• Place in oven preheated to 400 degrees for about 5 minutes or until lightly browned

SLOW COOKER JALAPENO BEEF

Steps:

• Place chuck roast into the bottom of a 5 to 7 quart slow cooker.
• Pour beef broth and Worcestershire sauce over roast. Season with salt and pepper.
• Top roast with sliced onions, sliced jalapenos, and roasted red bell peppers.
• Cook on low for 8 hours, or 6 hours on high

SLOW COOKER PALEO JALAPENO POPPER CHICKEN CHILI

Steps:

• Place all the ingredients except the scallion, avocado and goat cheese in the slow cooker and cook on low 8 hours. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
• Serve garnished with scallions and avocado on top.
• Place all the ingredients except the scallion, avocado and goat cheese in the pressure cooker and cook high pressure 25 minutes. When done, break up the ground meat with a wooden spoon and add half of the goat cheese if using.
• Serve garnished with scallions and avocado on top.

SLOW COOKER JALAPENO CHEDDAR CHEESE SOUP

Steps:

• Melt the butter in a large deep stockpot or Dutch oven over medium heat.
• Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes.
• Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds.
• Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden.
• Slowly stir in milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
• Transfer the mixture to a 4 quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
• Transfer the soup to a blender or food processor and puree in batches until smooth. You can also use an immersion blender directly in the slow cooker.
• Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup.
• Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.

SLOW COOKER SHREDDED JALAPENO CHICKEN SANDWICHES

Steps:

• Combine chicken breasts, broth, diced jalapenos, jalapeno seasoning, onion powder, and garlic powder in a 1.5 to 2-quart slow cooker.
• Cook on Low until chicken is tender and no longer pink in the center, 4 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Drain liquid from the slow cooker and reserve. Shred chicken in the slow cooker using a fork. Add some of the reserved liquid as desired. Stir in sour cream, cream cheese, and pepper Jack cheese. Cook on Low until flavors fully combine, about 30 minutes. Stir well and serve in sandwich buns.

SLOW-COOKER BEANS

Steps:

• In a 5-quart or larger slow cooker, add the beans, olive oil, 1 teaspoon salt and your selection of flavorings. Add water to cover 2 inches above the beans, then cook on low until tender, 8 to 10 hours. To test for doneness, taste more than one bean to ensure they're all cooked through; they should flatten without much effort when pressed between your fingers. (If you plan to eat your beans cold, cook them a bit past tender, as they'll firm as they cool.) Season to taste with salt.
• Let cool slightly, then eat right away or store beans in their liquid in an airtight container for up to a week in the fridge or up to 3 months in the freezer.

SLOW COOKER JALAPEñO POT ROAST

Steps:

• Gather the ingredients.
• Place meat in slow cooker or crock pot. Add peppers, onion, garlic, salt, black pepper, and vinegar.
• Cover and cook beef on low 8 to 10 hours or until it is very tender.
• Remove beef to a platter and shred for sandwiches, tortillas, or served with rice or potatoes.