Crock-Pot Jalapeño Popper Chicken Pasta

Ingredients

• 2 lb boneless, skinless chicken breasts (Season both sides before adding to the slow cooker.)
• seasoning for chicken (Season both sides to taste; the source does not specify the seasoning blend or amount.)
• 1 block cream cheese (A standard 8-oz block, approximately 226 g.)
• 4.5 jalapeño peppers (Dice and remove the seeds. Four to five jalapeños are called for; quantity represents the midpoint.)
• 1 cup chicken broth
• 1 lb bow-tie pasta (Boil separately and set aside before combining with the chicken mixture.)
• 1 package cooked bacon (The creator used a package of already-cooked bacon, reheated in an air fryer. A standard package is estimated at approximately 12 oz (340 g); crumble or chop it.)
• 2 cup sharp cheddar cheese (The creator did not give an exact amount and said to add cheese generously until the desired consistency is reached; 2 cups is an estimate.)
• 0.5 cup heavy whipping cream (The source says approximately 1/2 cup, eyeballed.)
• Kinder's Buttery Garlic and Herb seasoning (Add generously, to taste.)

Steps

1. 1

   Trim the chicken breasts as needed and season both sides. Dice the jalapeños, removing the seeds for less heat. Prepare the cream cheese, broth, bacon, cheddar, cream, and seasoning so they are ready to add.

2. 2

   Place the seasoned chicken breasts in the crock pot. Add the block of cream cheese and the diced, seeded jalapeños on top of the chicken.

3. 3

   Pour 1 cup of chicken broth into the crock pot around the chicken and cream cheese. Cover with the lid.

4. 4

   Cook on high for 3 to 4 hours or on low for 5 to 6 hours, until the chicken is tender and cooked through. The source’s batch cooked for 4 hours on high; chicken should reach an internal temperature of 165°F / 74°C.

5. 5

   Near the end of the slow-cooking time, bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to the package directions until tender but not mushy. Drain the pasta and set it aside.

6. 6

   Remove the cooked chicken from the crock pot and shred it with two forks, or dice it into bite-size pieces as shown in the source.

7. 7

   Prepare the bacon. If using already-cooked bacon, heat it in an air fryer until hot and crisp, then chop or crumble it. Alternatively, fry raw bacon in a skillet until crisp, drain it, and crumble it.

8. 8

   Return the shredded or diced chicken to the crock pot. Add the cooked bow-tie pasta and bacon.

9. 9

   Add the sharp cheddar cheese and approximately 1/2 cup of heavy whipping cream. Because the creator used a generous amount of cheese, adjust the cheddar to taste and add enough for a thick, cheesy sauce.

10. 10

    Add a generous amount of Kinder’s Buttery Garlic and Herb seasoning. Stir everything together carefully until the pasta, chicken, bacon, jalapeños, and creamy sauce are evenly combined.

11. 11

    Turn the crock pot to high, cover it, and cook until the cheddar has melted and the mixture is hot and ooey-gooey, about 10 to 20 minutes. Stir once more before serving.

12. 12

    Serve hot, spooning the creamy jalapeño popper chicken pasta into bowls. Add extra bacon, cheddar, or sliced jalapeños if desired.

Notes

The source does not provide an exact amount for the chicken seasoning, cheddar, or bacon package size. The creator recommends using a generous amount of Kinder’s Buttery Garlic and Herb seasoning and adjusting the sharp cheddar until the desired creaminess is reached. For food safety, do not leave cooked pasta in the slow cooker for extended periods; serve promptly and refrigerate leftovers within 2 hours.

Nutrition per serving

• main
• slow-cooked
• crock-pot
• pasta
• chicken
• cheesy
• jalapeño
• comfort food