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!

jalapeno popper potatoes in the slow cooker

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 or my favorite, Pulled Pork!

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.

ingredients for jalapeno popper potatoes in slow cooker

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.

slow cooker jalapeno popper potatoes in a bowl

Enjoy!

~Nichole

5 from 5 votes

Slow Cooker Jalapeno Popper Potatoes

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!
 
Prep 20 minutes
Cook 5 hours
Total 5 hours 20 minutes
Servings 6

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 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.

Notes

NOTE:  Leftovers can be stored in the refrigerator for up to 3 days.  
NOTE:  You can use freshly shredded or bagged pre-shredded cheese for this recipe, however freshly shredded does melt better.

Additional Info

Course: Side Dish
Cuisine: American
Like this? Rate & review this recipe below!

Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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8 Comments

  1. Absolutely love this recipe!! I added kabasa and broccoli and made it a one pot meal and it was amazing!! Thank you so much for sharing you’re recipes!

  2. 5 stars
    Ok ok it’s me again… Made this again tonight (ridic hot Summer days brings all the Crock-Pots out! lol) … Had this tonight and it blew us away, again! And we already knew what to expect but oh em gee… So much yum!!

    P.S. I’m a huge Salty Marshmallow fan. I’ve made so many of your recipes, always good. In fact if I’m looking for a particular recipe I search The Salty Marshmallow first bc I know your recipes will not disappoint.

    Thank you!

  3. 5 stars
    Holy Jalapenos Batman!! This recipe was amazing!! Perfect flavors, perfect seasonings. We couldn’t stop eating it and can’t wait to eat it again. Served as a side with steak and roasted broccoli. 10/10!

  4. 5 stars
    Once in a while you find a recipe and you think to yourself, “oh that might be good” and you finally make it and it blows your socks off… Tonight this recipe was that dish and Holy Jalapenos Batman we couldn’t stop eating it, it was so So Yum! The flavors are amazing and perfectly seasoned.
    10/10 Jalapeno Popper Potatoes! Served as a side with steak and roasted broccoli. We can’t wait to have it again!
    (Found it to be a little soupy at the end of the cooking time, so I took the lid off and let it simmer on high about 15-20 minutes in the crockpot uncovered. Perfection.)

  5. These potatoes sound fabulous! I can”t wait to make them. I was ready for a new and freesh recipe for potatoes.
    My family loves food with a little kick.