Slow Cooker Low Carb Jalapeno Popper Soup is a fun and delicious twist on the classic appetizer!
SLOW COOKER LOW CARB JALAPENO POPPER SOUP
I love to eat jalapeno poppers, but I don’t love all the prep work that goes into them. I found a fun new way to get the flavors I enjoy in a soup my family loves!
I also love how easy this recipe is. No more prepping and stuffing the individual peppers…just put everything in the slow cooker and let it work its magic!
WILL SLOW COOKER LOW CARB JALAPENO POPPER SOUP BE TOO SPICY FOR MY KIDS?
There’s a little bit of spice to this dish, but it is balanced nicely by the creamy base and other flavors. The low, slow cooking also works well to mellow out the spice and let all the flavors meld together!
DO I NEED TO TAKE PRECAUTIONS WHEN WORKING WITH THE JALAPENO PEPPERS?
Whenever you’re working with peppers, it’s always a good idea to work with gloves. This is especially important when you’re preparing or cutting raw peppers, but it’s also a good idea when working with chopped, canned jalapenos. The capsaicin in peppers can easily irritate your skin, eyes, and nose, so it is something to be careful with.
WILL SLOW COOKER LOW CARB JALAPENO POPPER SOUP FREEZE WELL?
Due to the dairy in this soup, I would not recommend freezing it; many dairy products tend to separate when frozen and thawed. This soup keeps very well in the refrigerator though, and it’s so easy to pull out for lunches or a quick dinner. You might even want to make extra to keep some on hand!
WANT MORE EASY LOW CARB RECIPE IDEAS?
- Instant Pot Pot Roast
- Slow Cooker Tomato Basil Chicken & Pasta (Low Carb Option)
- Crock Pot Lasagna Soup with Low Carb Option
- Slow Cooker Chicken Fajita Soup
Slow Cooker Low Carb Jalapeño Popper Soup
- 1.5 lbs boneless skinless chicken breasts
- ½ onion
- ½ green pepper
- 2 jalapenos
- ½ lb bacon
- 6 oz cream cheese
- 3 cups chicken broth
- ½ cup heavy cream
- 2 teaspoons jarred minced garlic
- ¼ teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cup Monterey Jack cheese
- ¾ cup cheddar cheese
- Chop onion and pepper.
- Seed and chop jalapenos.
- Cook and crumble bacon.
- Place chicken and chicken broth in slow cooker.
- Add onions, green peppers, jalapenos and spices.
- Cook on high for 3-4 hours or low for 6-7.
- Shred chicken and add cheeses, bacon, heavy cream and cream cheese.
MADE THIS RECIPE?
Happenings From our Family of 9
I got a new camera today! It should help provide more vibrant pictures and videos for your viewing pleasure. I’m a little overwhelmed to learn it. But I’m super excited at the same time to see the results!