Crockpot Chicken Jalapeno Popper Dip
This Crockpot Chicken Jalapeño Popper Dip will be your new favorite appetizer. With a creamy blend of cottage cheese, cream cheese, shredded cheese and jalapeño peppers, this flavorful dip is a high protein crowd pleaser, every single time.
Servings: 14 servings
Calories: 265kcal
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.
Nutrition
Serving: 0.5cup | Calories: 265kcal | Carbohydrates: 5g | Protein: 22g | Fat: 18g | Saturated Fat: 10g | Monounsaturated Fat: 1g | Cholesterol: 78mg | Sodium: 669mg | Potassium: 191mg | Sugar: 4g
