This Keto Jalapeno Popper Chicken recipe is perfect for the whole family!

I’ve seen this as a Hasselback chicken recipe (sliced chicken with ingredients stuffed in between the slices), but as a mom of 6, I rarely have time for fancy cooking! 😉 So here you have it, realistic and simplified for my family.

In fact, I had meant to try this in my Crockpot, but life happened, and I forgot to get it together in time. (Story of my life… Please tell me I’m not the only one!)

Luckily, for me, my oven works just fine, and the chicken tasted great!

For a Slow Cooker: Follow the same instructions, just put it in the Crockpot and set it for low for 8 hours or high for 4, until the chicken is done.

One important note: My recipe is NOT spicy. I use just enough jalapenos (about 6 slices) to give it flavor, but no kick. So if you like spice, feel free to add more. 😉

I serve this over cauliflower rice, or with roasted veggies. And my whole family eats it up!

A lot of recipes call for chicken breast, but no one in my family cares for white meat, so we use thighs.

Step 1: Place boneless, skinless chicken of your choice in a pan.
Step 2: Place slices of cheese on top, then sprinkle with pre-cooked bacon.

I use black label pre-cooked bacon because it’s easy. 🙂

Step 3: Mix together cream cheese, shredded cheese, Heavy Whipping Cream, chopped Jalapeno, diced green chiles, and seasonings. I use my stand mixer because, once again, its easy!

(Are you seeing a pattern here?)

Step 4: Drop cream cheese mixture onto chicken by spoonfuls, then use a rubber spatula to spread it.
Cook at 350 for 40 minutes, or until Chicken is cooked thoroughly.

And there you have it!

Keto/Low Carb Jalapeno Popper Chicken. Simple ingredients and easy to make! Chicken Thighs, Jalapenos, Green Chiles, Cream Cheese, Bacon, Cheese, Heavy Whipping Cream. on a plate

Jalapeno Popper Chicken (Keto/Low Carb)

Name: Jalapeno Popper Chicken (Keto/Low Carb)
Prep time: 15 min
Cook time: 40 min 35 s
Total time: 55 min 35 s
Ingredients: 4-6 Boneless, Skinless Chicken Thighs; 4-6 Slices Sharp Cheddar Cheese; 4-6 Slices Bacon, Crumbled; 8 oz Cream Cheese; 2 Cups Shredded Cheese (I use a mix of cheddar and mozzarella); 6 Slices canned Jalapenos, diced; 4 oz can Diced Green Chiles; 3/4 C Heavy Whipping Cream; Salt and Pepper to preference

Prep Time 15 minutes

Cook Time 40 minutes 35 seconds

Total Time 55 minutes 35 seconds

Ingredients

4-6 Boneless, Skinless Chicken Thighs
4-6 Slices Sharp Cheddar Cheese
4-6 Slices Bacon, Crumbled
8 oz Cream Cheese
2 Cups Shredded Cheese (I use a mix of cheddar and mozzarella)
6 Slices canned Jalapenos, diced
4 oz can Diced Green Chiles
3/4 C Heavy Whipping Cream
Salt and Pepper to preference

Instructions

Preheat oven to 350
Place chicken in a casserole pan.
Salt and Pepper to preference.
Cover chicken with cheese slices and bacon.
In a stand mixer or bowl, mix together Cream Cheese, Jalapenos, Green Chiles, Cheese, HWC, and salt and pepper to taste.
Drop spoonfuls of cream cheese mixture over chicken and spread carefully.
Bake 35-40 minutes or until chicken is cooked through.

Notes

You can top with more cheese and cover with tin foil to avoid browning.

This version is NOT spicy. Feel free to add more Jalapenos for more spice. 🙂

If you double the batch, there is more than enough for 12-15 chicken thighs.