Crockpot Chicken Jalapeno Popper Cottage Cheese Dip
No Super Bowl party or summer barbecue is complete without loaded jalapeño dip. This easy recipe is made with a blend of gooey cheese, low-fat cream cheese, cottage cheese, jalapeños, and shredded chicken. My favorite thing to bring to a party is this spicy dip, which is an awesome way to serve up a subtle kick of heat that tastes like jalapeno poppers.
This perfect party appetizer is made in the crock pot with low-fat cream cheese and cottage cheese and only has to cook on high for 2 hours. It’s made with simple ingredients yet packs a serious punch of flavor.
The cottage cheese adds protein while keeping fat and calories lower than a typical dip made with sour cream. Just think, you won’t have to unbutton your pants after eating this cheesy dip. And neither will your guests because that would be weird.
Serve with a side of tortilla chips or fresh veggies and watch as it disappears at your next gathering. The leftovers are insane inside a wrap for the best jalapeno popper shredded chicken wrap. For more addicting appetizers, try honey garlic wings and caprese focaccia bread.
Why you’ll love this recipe
- 19 grams of protein per serving.
- Low carb – only 4 grams of carbs per serving.
- Perfect for game day or summer BBQ’s!
Ingredients and Substitutions:
These are the main ingredients and substitutions for this crock pot jalapeno popper chicken dip. See the recipe card below for the full ingredients list and instructions for this delicious appetizer.
- Low Fat Cream Cheese: or full fat.
- Low Fat Cottage Cheese: adds protein while keeping calories and fat low. Full-fat cottage cheese also works.
- Cheese: I used a blend of mozzarella and Mexican blend cheese, but you can use cheddar cheese or any preferred cheese. Monterey jack cheese, parmesan cheese and pepperjack would be delicious.
- Chicken Breast: I make easy shredded chicken weekly for meal prep and it makes this dip super easy and convenient to make. You can also use leftover rotisserie chicken or shredded chicken thighs for added flavor.
- Thick Cut Bacon: this is best with thick cut bacon which adds a lot of flavor but you can also use turkey bacon.
- Fresh Jalapenos: Adjust the level of heat by adding more or less seeds from fresh jalapeños. For extra spicy: leave the seeds in 2 of the 4 jalapeños.
- Chicken Broth: I prefer using a low-sodium broth, you can use regular, bone broth or even beef broth.
Variations
- Add green chiles before cooking in the crockpot for extra flavor.
- Add in a few tablespoons of homemade ranch seasoning to the cottage cheese mixture prior to cooking.
- Add hot sauce for added heat.
Dietary Modifications
- This recipe is gluten-free, as is.
- I don’t recommend trying to make dairy-free, as this recipe is heavy on dairy.
How to make this jalapeño popper dip recipe (a visual step-by-step guide):
Step 1: make bacon
In a large skillet cook the bacon, remove from the heat and chop into bite size pieces.
Step 2: add ingredients to crock pot and cook
Add the cream cheese, cottage cheese (no need to blend), jalapenos, half the chopped bacon, shredded cheeses, garlic powder, salt and pepper to the crockpot (image 1). Place the lid on and cook on high for 1 hour. Stir a couple times throughout the hour to get everything moving and melting and ensure the edges do not burn.
Step 3: prepare chicken
While the base cooks in the crockpot, prepare the shredded chicken (this can be done the day before). Add the chicken to a large pot, cover with water and bring to a boil. Cook for 15-20 minutes or until the chicken is fully cooked through, no longer pink and has an internal temperature of 165 degrees Fahrenheit. Remove the chicken and shred with two forks or in a large bowl with a hand mixer.
Step 4: add chicken and broth to crockpot
Once the base has cooked for one hour, add the shredded chicken and 1 cup chicken broth to the crockpot (image 2). Stir everything together and let cook on high for an additional hour.
Step 5: stir, add toppings and serve
Once done, stir together, adjust with salt and pepper and serve (image 3). Top with the remaining crispy bacon, sliced jalapenos, red onions, green onions or whatever you desire.
Expert Tip!
Use slow cooker liners for easy clean up! Turn leftovers in a chicken wrap the next day.
Recipe FAQs
This dip is best eaten right away but you can store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave, stirring frequently.
Serve with your favorite chips, corn chips, pita chips, bread, sliced veggies, etc. You can also add this as a spread on sandwiches or wraps or serve over a bed of white rice.
In a large Dutch oven, cook the bacon. Remove and chop. Add 1/2 the bacon back to the pot with the jalapenos and saute until fragrant. Add the cottage cheese, cream cheese, cheeses
The easiest way is to bring it directly in the crockpot and set it on low when you get there. Stir every so often so the edges don’t burn.
Extra bacon and green onions or for something crispy add some crispy jalapenos and bacon bits.
Check out some of our other easy dip recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Crockpot Chicken Jalapeno Popper Dip
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Equipment
- Crockpot
Ingredients
- 8 slices bacon cooked and chopped (4 inside, 4 on top)
- 16 oz. less fat cream cheese cubed
- 16 oz. low fat cottage cheese
- 4 jalapeños (2 seedless, 2 with seeds) chopped, see heat note
- 1 cup Mexican blend shredded cheese
- 1 cup mozzarella cheese low moisture shredded
- 1 tsp. garlic powder
- 1/2 tsp. salt
- fresh cracked black pepper
- 1 lb. boneless skinless chicken breast, raw
- 1 cup low sodium chicken broth
Additional Toppings
- sliced jalapeños
- red onions
- green onions
- hot sauce
Instructions
- In a large skillet cook the bacon, remove from the heat and chop into bite size pieces.
- Add the cream cheese, cottage cheese (no need to blend), jalapeños, half the chopped bacon, shredded cheeses, garlic powder, salt and pepper to the crockpot. Place the lid on and cook on high for 1 hour. Stir a couple times throughout the hour to get everything moving and melting and ensure the edges do not burn.
- While the base cooks in the crockpot, prepare the shredded chicken (this can be done the day before). Add the chicken to a large pot, cover with water and bring to a boil. Cook for 15-20 minutes or until the chicken is fully cooked through, no longer pink and has an internal temperate of 165 degrees Fahrenheit.
- Remove the chicken and shred with two forks or in a large mixing bowl with a hand mixer.
- Once the base has cooked for one hour, add the shredded chicken and 1 cup chicken broth to the crockpot. Stir everything together and let cook on high for an additional hour.
- Once done, stir together, adjust with salt and pepper and serve. Top with the remaining chopped bacon, sliced jalapenos, red onions, green onions or whatever you desire.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Remove all seeds for mild. Leave the seeds in 2 of the jalapeños for medium and all seeds for an extra spicy dip.
- Serving size is 1/2 cup, approx. 140 grams.
- If using precooked chicken, use 12.7 oz.
- STOVETOP: Cook the bacon, chop and add back to the pot with the jalapenos, cheeses, seasonings and broth. Stir until melted and stir in the shredded chicken.
Super yummy, but how many grams would you think a 1/2 cup is?