Slow Cooker Jalapeno Popper Potatoes are the side dish you’ve always wanted, but never knew you needed! Bold, mouthwatering ingredients like bacon, ranch seasoning, and jalapeños mix together to create potatoes that are anything but bland. Plus, there’s plenty of cream cheese and cheddar in the mix to make everything deliciously decadent!
Slow Cooker Jalapeno Popper Potatoes
These gooey, decadent potatoes will completely outshine your main course! When you plate creamy, cheesy, and slightly spicy potatoes (made with plenty of bacon) next to just about anything, it’s bound to steal the spotlight. With that being said, this is a fabulous dish to take to your next potluck or party if you’re looking to garner tons of compliments! With summer just around the corner, I know that I’ll be making these potatoes for every block party event I’m invited to. They are so good served with Grilled Chicken Thighs and some Crockpot Blueberry Cobbler for Dessert!
How to Make Slow Cooker Jalapeno Popper Potatoes
Combine most of the ingredients. Stir the potatoes, chicken broth, bacon, jalapeños, butter, ranch mix and salt together in your slow cooker.
Add the milk and cream cheese. Pour in the milk then place the pieces of cream cheese around on top then cover the pot with a lid.
Cook. Cook on low for 4-5 hours or on high for 2-3 hours or until the potatoes are fork tender.
Make it cheesy. Stir the mix until the cream cheese is fully melted then stir in 1 ½ cup of the cheddar cheese then sprinkle the remaining cheese on top and cover and let the cheese melt for about 5 minutes.
Enjoy! Serve with additional cooked bacon crumbles, cheddar cheese and sliced green onions if desired.
How to Store Leftovers
Once your leftovers have cooled to room temperature, store them in an airtight container in the fridge. There, everything should stay fresh for up to 3 days. You can reheat your leftover potatoes in the microwave or right back in the Crockpot.
Ingredients Notes for Slow Cooker Jalapeño Popper Potatoes
Bacon - I use regular pork bacon for this recipe, and it always yields delicious results. However, you can use turkey bacon or even a plant-based alternative if you’d prefer. If you want your bacon to stay crispy, you can leave it out of the slow cooker and just add it on top at the end!
Jalapeños - Use fresh, not pickled jalapeños for the best flavor! You can use more or less depending on your tastes.
Butter - You can use salted or unsalted. Personally, I use unsalted because of all of the other flavorful ingredients at hand. If you use salted butter, you may want to omit the extra sprinkle of salt that’s called for.
Enjoy!
~Nichole
Slow Cooker Jalapeno Popper Potatoes
Ingredients
- 1 ½ Pounds Baby red or yellow potatoes each cut in half
- 1 Cup Chicken Broth
- 6 Slices Bacon cooked until crisp and chopped
- 2 Jalapeños deseeded and diced
- 2 Tablespoons Butter
- 1 1-oz Ranch seasoning mix packet
- ½ teaspoon of salt
- 1 Cup milk
- 8 Ounces Cream cheese cut into pieces
- 2 Cups Cheddar cheese freshly shredded
- For serving: sliced green onions
Instructions
- Stir the potatoes, chicken broth, bacon, jalapeños, butter, ranch mix and salt together in your slow cooker.
- Pour in the milk then place the pieces of cream cheese around on top then cover the pot with a lid.
- Cook on low for 4-5 hours or on high for 2-3 hours or until the potatoes are fork tender.
- Stir the mix until the cream cheese is fully melted then stir in 1 ½ cup of the cheddar cheese then sprinkle the remaining cheese on top and cover and let the cheese melt for about 5 minutes.
- Serve with additional cooked bacon crumbles, cheddar cheese and sliced green onions if desired.
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