Introduction

This Jalapeño Cheddar Chicken is a creamy, spicy dish perfect for a comforting meal. Made easily in an Instant Pot or slow cooker, it combines tender chicken with bold jalapeños and rich cheddar cheese for a flavorful dinner that’s sure to impress.

The dish is shown in a white bowl filled with a creamy yellow sauce that has a thick, smooth texture. Inside the sauce, there are chunks of cooked chicken that are light brown and tender-looking, mixed with bright yellow corn kernels. Green jalapeño slices and fresh green cilantro leaves are scattered on top, adding a fresh contrast in color. The sauce appears rich and glossy, coating all the ingredients well. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs chicken tenders or breasts
4-6 jalapeños, sliced, with or without seeds
½ cup onion, diced
4 garlic cloves, minced
1 ½ cups chicken broth
1 ½ cups heavy cream
1 can corn
6 scallions, chopped
2 teaspoons chili powder
1 ½ teaspoons oregano
1 teaspoon salt
½ teaspoon pepper
½ cup fresh cilantro, torn
4 cups shredded cheddar cheese
6 tablespoons butter, divided
3 tablespoons flour

Instructions

Step 1: Turn the Instant Pot to sauté on high for 6 minutes. Melt 3 tablespoons of butter in the pot. Add chicken tenders and brown on each side for 2 minutes. Add jalapeños, onions, and garlic, toss with the chicken, and sauté for the remaining 2 minutes.
Step 2: Add the chicken broth to the pot and deglaze by scraping any stuck pieces from the bottom. Add corn, scallions, heavy cream, chili powder, oregano, salt, and pepper. Do not stir.
Step 3: Seal the lid and set to pressure cook on high for 6 minutes. Let the pressure release naturally for 10 minutes, then quickly release the remaining pressure. Remove the chicken and set aside.
Step 4: Remove the inner pot to a heat-proof surface and let it cool for 2 minutes. Add the cheddar cheese one cup at a time, stirring between additions until melted. The sauce will be watery at this stage.
Step 5: Melt the remaining 3 tablespoons of butter in the microwave. Whisk the flour into the butter to form a thick paste.
Step 6: Return the inner pot to the Instant Pot and set to sauté on high for 6 minutes. Add the butter and flour paste, whisking until incorporated (about 1 minute). Stir occasionally while simmering for the remaining 5 minutes, scraping the bottom gently to prevent sticking. The sauce will thicken during this time.
Step 7: Turn off the Instant Pot, add the chicken back into the pot along with the torn cilantro. Let rest for 5-10 minutes to thicken the sauce further if desired. Serve with rice, noodles, or tortilla chips.

Tips & Variations

For less heat, remove seeds from the jalapeños before adding them.
Substitute chicken broth with vegetable broth for a lighter flavor.
Use sharp cheddar for a more intense cheese flavor.
Add a squeeze of lime juice before serving for a fresh, tangy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, stirring occasionally to prevent sticking. The sauce may thicken when chilled, so add a splash of milk or broth while reheating if needed.

How to Serve

A bowl filled with a creamy yellowish sauce containing tender pieces of chicken and small bright yellow corn kernels. The dish is garnished with fresh green cilantro leaves and thin slices of green jalapeño peppers scattered on top. The sauce has a smooth texture with some visible herbs and spices mixed in, creating a rich and hearty look. A spoon rests inside the bowl, ready to scoop the flavorful stew. The bowl is white and is placed on a white marbled surface, with a small sprig of cilantro nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in a slow cooker?

Yes, add all ingredients except cilantro, cheese, butter, and flour to the slow cooker. Cook on low for 8 hours or high for 4 hours. Stir in cheese with an hour left, then mix melted butter and flour paste into the pot and cook for the final hour before serving.

Is it possible to use frozen chicken?

Yes, frozen chicken can be used but increase the pressure cooking time to 10-12 minutes and allow for a natural release to ensure the chicken is fully cooked.