Slow Cooker Corn and Jalapeño Dip


4 slices bacon, diced
3 (15.25-ounces) cans whole kernel corn, drained
2 jalapenos, seeded and diced
½ cup sour cream
1 cup shredded Pepper Jack cheese
¼ cup grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
8 ounces cream cheese, cubed
2 tablespoons chopped chives


Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

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