Repurpose leftovers in a delicious new way with these Crack Chicken Jalapeno Poppers.
If you’re in any slow cooker or pressure cooker recipe group on Facebook, there are two favorites that come up ALL THE TIME. I swear, it’s like a little sub-cult group in the larger cult group of Crockpot users. 🙂 Those two recipes are Mississippi Pot Roast and Crack Chicken.
I’ve recently started making Crack Chicken for our family dinner. It’s a slow cooker meal that’s made using chicken breasts, cream cheese, bacon and Ranch dressing seasoning. I prefer to use my own seasoning mixture rather than the packaged kind, and I’ll be sharing my recipe for Crack Chicken very soon!
Last week, I was trying to come up with a way to use up the leftovers. Since it’s Super Bowl “season” my social media feeds are full of great tailgating recipes. That’s when it hit me-Crack Chicken Jalapeno Poppers! Creamy chicken, bacon and cheese go perfectly with spicy jalapenos for the perfect appetizer.
If you’re looking for some more ideas for Super Bowl Sunday, check these out later!
- Cheesy Bacon Onion Dip in the Crockpot
- Pizza Bites and Ritz Cookies: Game Day Snacks
- Honey Jalapeño Bacon
- Crockpot Express Sweet and Tangy Meatballs
- Easy Three Bean Chili
Start with at least 6 medium/large fresh jalapenos. I like to feel them to make sure they are still nice and firm. Slice them in half lengthwise and then carefully removed the seeds and ribs to cut some of the spiciness down.
You can see that it doesn’t need to be perfect. I use a spoon and drag it along the inside to pull out most of the ribs and seeds. If there’s some left behind, that’s OK.
Be careful! Wear gloves, or use a tool like a spoon to remove the seeds and ribs. Don’t touch them, or the oils will get on your skin and then if you touch your face (or eyes) you’ll be hurting!
Next, spoon your (cold) leftover Crack Chicken into each jalapeno half. I filled mine quite full so I could use up all the leftovers.
Place them on a nonstick baking sheet or use parchment paper for easy cleanup. Top with your choice of cheese (I like sharp cheddar for things like this) and then bake. If you want more crunch, you can also add some Panko bread crumbs on top.
You don’t want to cook them for too long, because the jalapenos need to retain some of their crispness. It gives that satisfying crunch when you first take a bite. Then you get those creamy chicken flavors, the bacon and the cheesiness on top. Perfection!
Crack Chicken Jalapeno Poppers
- 6 jalapeno peppers
- 2 cups leftover Crack Chicken
- 1/2 cup sharp cheddar shredded
- Cut each jalapeno in half, lengthwise. Carefully removed seeds and ribs. Place on a nonstick baking sheet.
- Spoon leftover Crack Chicken into each jalapeno half.
- Top with shredded cheese.
- Bake at 400° for 18-20 minutes. Do not overbake, or peppers will become too soft.
- Serve hot with extra Ranch dressing as dipping sauce if desired.