The Ultimate Jalapeño Popper Chicken Casserole – Keto Recipe

The Ultimate Jalapeño Popper Chicken Casserole – Keto Recipe

The Ultimate Jalapeño Popper Chicken Casserole – Keto Recipe

This Ultimate Jalapeño Popper Chicken Casserole is an easy keto, low-carb meal your family will love! Layered with shredded chicken, creamy cheese, crispy bacon, and jalapeño peppers, this recipe has all the jalapeño popper flavors you love.
Prep Time7minutes 
Cook Time3hours  40minutes 
Total Time3hours  47minutes 
Course: Dinner, Main Course
Cuisine: American, casual
Servings: 8 people
Calories: 433kcal


  • 1 3/4 lbs Chicken breasts (bone-in or boneless)
  • 7 oz Cream cheese
  • 1/2 cup + 2 TB chicken broth
  • 1/2 cup Heavy whipping cream
  • 1 cup Cheddar cheese
  • 5 whole jalapenos, seeded and thinly sliced
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1/2 tsp Paprika
  • 1/2 tsp pepper
  • 6 slices Bacon
  • 1 cup Monterey jack cheese, shredded
  • 1/2 tsp fresh parsley, chopped (dried is fine too)


  • Preheat oven to 350°F.
  • Cook your bacon slices by the preferred method. When done, crumble into bits and set aside.
  • Cook all of your chicken in your slow cooker for 3 hours on high or 6 hours on low. You can also boil your chicken over the stove until cooked through. (Buying a pre-cooked rotisserie chicken is a quicker option!)
  • Remove chicken and shred using two forks.
  • In a skillet, combine softened cream cheese, chicken broth, cheddar cheese, whipping cream, garlic and onion powder, paprika, and pepper until thoroughly combined.
  • Simmer with the lid off on medium-low heat whisking for 4-5 minutes until the sauce begins to thicken a bit. See process pics above as you don’t want the sauce super thick. You want it to be thin enough to cover the bottom of the casserole dish.
  • Grease the bottom of a 9 x 13 casserole dish and add your shredded chicken in an even layer on the bottom of the dish.
  • Sprinkle 2/3 of the jalapenos on top of the chicken. Pour cheese sauce evenly over top of chicken and jalapenos. Top with remaining 1/3 jalapeno slices and Monterey jack cheese.
  • Bake for 20 minutes and remove from oven. Sprinkle bacon crumbles over top and bake for an additional 3-5 minutes.
  • Remove from oven and sprinkle top with freshly chopped parsley. Serve hot!


Calories: 433kcal | Carbohydrates: 3g | Protein: 32g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 149mg | Sodium: 527mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 893IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 1mg

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