Crockpot Jalapeno Popper Creamed Corn Chicken Drumsticks Tips, FAQ & printable recipe

Tips for success

For the creamiest sauce, use full-fat cream cheese and cheddar. Shred the cheddar from a block rather than buying pre-shredded, which often contains anti-caking agents that can make the sauce grainy.

Let the cream cheese soften before adding it to the slow cooker so it melts evenly. If you prefer a thicker sauce, you can remove the chicken after cooking and simmer the sauce on the stovetop for a few minutes to reduce it, or stir in a slurry of cornstarch and water.

The heat level is easy to customize. For a milder dish, use fewer jalapenos or remove the seeds from fresh ones. For extra heat, add a pinch of cayenne or a few dashes of hot sauce along with the jalapenos.

If you love the flavor of jalapeno poppers, you can also sprinkle a little crumbled cooked bacon over the top before serving—though the video doesn't show it, it's a delicious addition if you have it on hand.

Variations

• Spicy Chipotle: Add 1-2 chopped chipotle peppers in adobo sauce along with the jalapenos for a smoky, spicy twist. Reduce the pickled jalapenos to 1/4 cup to balance the heat.
• Bacon Jalapeno Popper: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the top before serving. The smoky, salty crunch adds another layer of flavor.
• Chicken Thighs: Substitute boneless, skinless chicken thighs for the drumsticks. Reduce the cooking time to 3-4 hours on low, or until the thighs are tender and reach 165°F (74°C).
• Vegetarian Option: Skip the chicken and use 2 cans of drained black beans or a bag of frozen corn kernels. Cook on low for 2-3 hours until heated through, then serve as a hearty side or over rice.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce thickens when chilled; add a splash of milk or broth when reheating.

Freezer

Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheat

Reheat in a saucepan over medium-low heat, adding a splash of milk or broth to loosen the sauce, or microwave in 1-minute intervals, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools. To reheat, place the desired portion in a saucepan over medium-low heat, adding a splash of milk or chicken broth to loosen the sauce, and heat until warmed through.

Alternatively, reheat in the microwave in 1-minute intervals, stirring in between. The chicken will remain tender and juicy.

This recipe is perfect for making ahead. You can assemble the entire dish in the slow cooker insert the night before, cover it, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. If you're short on time, you can also cook the full dish and then refrigerate it for up to 2 days before serving—just reheat gently on the stovetop or in the microwave.

Serving ideas

Serve the drumsticks with a generous spoonful of the creamy corn sauce over the top. The dish pairs beautifully with steamed rice, mashed potatoes, or buttery egg noodles, which soak up the sauce.

A simple green salad or steamed green beans add a fresh contrast to the rich, creamy flavors. For a true jalapeno popper experience, serve with extra pickled jalapenos on the side for those who want more heat.

This is a family-friendly meal that's both hearty and satisfying. The sauce is mild enough for kids, but adults can add a drizzle of hot sauce or a sprinkle of crushed red pepper flakes for extra zing. Leftovers make a great next-day lunch—shred the chicken and serve it over rice or in a tortilla with a spoonful of the sauce. It's a versatile dish that tastes just as good the second day.

Frequently asked questions

Recipe card

Crockpot Jalapeno Popper Creamed Corn Chicken Drumsticks

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 1/2 lb bone-in skin-on chicken drumsticks
• 2 cans (14.75 oz each) creamed corn
• 1/2 cup pickled jalapeno rings, drained
• 8 oz cream cheese, softened and cut into cubes
• 1 1/2 cups shredded cheddar cheese

Instructions

1. Place the chicken drumsticks in the bottom of a 6-quart slow cooker in a single layer, overlapping as needed. The drumsticks should fit snugly but not be piled too high.
2. Spoon the creamed corn over the chicken, spreading it to cover the drumsticks as evenly as possible. The corn will create a creamy sauce as it cooks.
3. Scatter the drained pickled jalapeno rings over the creamed corn. Distribute them evenly so every serving gets a little heat.
4. Dot the softened cream cheese cubes over the top, then sprinkle the shredded cheddar cheese evenly over everything. Do not stir; the cheeses will melt and blend during cooking.
5. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and cooked through. The sauce will be bubbly and the cheese fully melted.
6. Insert an instant-read thermometer into the thickest part of a drumstick, avoiding the bone. The chicken is done when it registers at least 165°F (74°C).
7. Turn off the slow cooker and let the chicken rest in the sauce for 5 to 10 minutes. Then transfer the drumsticks to a serving plate and spoon the creamy corn sauce over the top.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

18 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.