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Crockpot Jalapeno Popper Stuffed Shells
Jalapeno popper stuffed shells make the perfect busy weeknight dinner or easy meal for entertaining. Jumbo pasta shells stuffed with rotisserie chicken, bacon, and cheddar cheese are then slow cooked to perfection in a jalapeño cream sauce. This slow cooker jalapeño popper stuffed shells recipe is the ultimate comfort food and guaranteed crowd pleaser!
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 6 people
Course:
Main Course , Appetizer , Lunch , Dinner
Cuisine:
American , International
Ingredients
- 10 oz jumbo pasta shells
- 2 cups rotisserie chicken shredded
- 4 lices Bacon cooked and chopped
- ¼ cup green onions chopped, divided
- 1 cup Greek yogurt or sour cream
- 4 oz cream cheese softened
- 3/4 cup shredded sharp cheddar cheese divided
- 3 garlic cloves minced
- salt and pepper to taste
- 4 large Jalapeno peppers sliced - ribs and seeds removed, plus extra for serving
- 3 cups chicken broth
- 4 tbsp butter cut into slices
- ¼ cup cream
- 3/4 cup shredded pepper jack cheese divided
Instructions
- Combine shredded rotisserie chicken, bacon crumbles, 3 tbsp chopped green onions, greek yogurt, cream cheese, 1/2 cup cheddar cheese, and minced garlic in a medium bowl. Season with salt and pepper. Spoon mixture into uncooked pasta shells.
- In the crockpot place the sliced jalapeño peppers and cover with chicken broth and butter slices. Line with the stuffed shells, layering as needed.
- Sprinkle with 1/4 cup pepper jack cheese and 1/4 cup cheddar cheese. Cover with lid and cook on high 3-4 hours or low 5-6 hours.
- With the last remaining 20 minutes of cooking time, add in the cream, stir to combine, and top with 1/2 cup pepper jack cheese, and fresh jalapeño slices. Serve garnished with remaining chopped green onions, if desired.
Cup of Yum