How to make slow cooker jalapeno poppers

Robin Donovan

Recipe Developer

Jalapeño poppers are a guilty pleasure to be sure—spicy hot peppers stuffed with a gooey cheese mixture, breaded, and deep fried to a crispy crunch. Yum! I admit, I can’t pass these up when I see them on a restaurant menu, but they’ve always seemed like too much trouble to make at home. The recipe below is so easy that you’ll be able to indulge your jalapeño popper addiction any time you like.
Here the peppers are stuffed with a gooey cheesy mixture (that has crispy bacon in it!) and then cooked in a slow cooker. It’s hands-off and doesn’t involve all the trouble and mess of deep frying. The result is different—they’re soft and luscious rather than crisp-fried—but every bit as delicious.

Cooktop Cove

Slow Cooker Jalapeño Poppers

15 minutes

4 hours

4 hours and 15 minutes

5 ounces cream cheese, at room temperature

1/4 cup sour cream

1/2 cup shredded sharp Cheddar cheese

10 strips bacon, cooked until crisp and then crumbled bacon

5 whole jalapeño peppers, cut in a half, seeds and membranes removed

In a medium bowl, stir together the cream cheese, sour cream, Cheddar cheese, and bacon.

Stuff the mixture into the chile peppers.

Put a bit of water (about 1/3 cup) in the bottom of the slow cooker and then arrange the stuffed peppers in a single layer in the pot.

Cover and cook on low for 4 hours or on high for 2 hours.

Serve hot.

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