Slow Cooker Jalapeño Chicken You Gonna Love
This slow cooker cheesy jalapeño chicken brings spicy, savory, and creamy flavor together in one easy comforting dish.
Equipment
- 1 Mixing bowl for seasoning chicken
- 1 Skillet for browning chicken and sautéing jalapeños
- 1 Slow cooker to cook chicken slowly and evenly
Ingredients
Main Ingredients
- 1 lime sliced
- 3 ½ tablespoon vegetable oil divided
- 3 boneless skinless chicken breasts cut in half and pounded thin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon dried minced onion
- ¼ teaspoon ancho chile powder
- ½ cup all-purpose flour
- 1 ½ - 2 cups frozen corn kernels thawed (fresh works too)
- 2 jalapeños seeds out and thinly sliced
- 2 cloves garlic minced
- 3 tablespoon lime juice from fresh limes
- ½ cup water
- 1 - 1 ½ cups shredded Mexican blend cheese
- minced fresh cilantro for garnish
- extra lime wedges for garnish
Instructions
Instructions
- Mix chili powder, oregano, salt, cumin, pepper, onion, and ancho chile powder in a bowl. Rub all over the chicken.
- Heat 2 tablespoons of oil in a skillet over medium-high. Cook chicken 5–6 minutes per side until golden brown. Set aside.
- Add remaining 1 ½ tablespoons oil to skillet, sauté jalapeños for 2–3 minutes until tender.
- Return chicken to pan, sprinkle with cheese, and cover 2–3 minutes until cheese is melted.
- Transfer everything to slow cooker set on low. Add lime juice, water, corn, and lime slices.
- Let it cook for about 2 hours until chicken is tender and pulls apart easily.
- Do a natural release after cooking to retain juices.
- Garnish with fresh cilantro and lime wedges before serving.
- Serve warm and enjoy the cheesy, spicy goodness!
Notes
Serve with rice or warm tortillas for a full meal. Add sour cream or avocado slices for extra richness.