Who knew you could make fresh, cheesy, slightly spicy bread right in your slow cooker? This Slow Cooker Cheddar Jalapeño Bread is soft, flavorful, and ridiculously easy—no kneading, no fuss. It’s perfect for dunking in soup, making sandwiches, or just enjoying warm with butter. Plus, your house is going to smell amazing while it cooks!
Let’s get to it!
What You’ll Need
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 ½ cups shredded sharp cheddar cheese
- 1–2 jalapeños, finely diced (seeds removed for less heat)
- 1 ½ cups buttermilk
- 2 tablespoons melted butter
Pro Tips
- Don’t overmix the dough—stir just until everything is combined for the best texture.
- Adjust the spice level by adding more or less jalapeño (leave some seeds in for extra heat!).
- Use parchment paper to make lifting the bread out of the slow cooker super easy.
- Crispier crust? Pop the bread under the broiler for a couple of minutes after cooking.
- Shred your own cheese—pre-shredded cheese has anti-caking agents that can affect melting.
Tools You’ll Need
- Slow cooker (at least 4-quart)
- Mixing bowl
- Whisk
- Wooden spoon
- Parchment paper
- Measuring cups & spoons
Substitutions & Variations
- No buttermilk? Use regular milk with 1 tablespoon of vinegar or lemon juice.
- Milder version? Swap jalapeños for diced green bell pepper.
- Add more flavor! Toss in some crumbled bacon or diced green onions.
Make-Ahead Tips
- You can mix the dry ingredients in advance and store them in an airtight container. Just add the wet ingredients when you’re ready to bake!
How to Make It
1. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. Add the Cheese and Jalapeños
Stir in the shredded cheddar and diced jalapeños until evenly distributed.
3. Mix in the Wet Ingredients
Pour in the buttermilk and melted butter, stirring until just combined (don’t overmix!).
4. Prepare the Slow Cooker
Line the slow cooker with parchment paper, then lightly grease it with melted butter or a thin layer of oil to prevent sticking.
5. Add the Dough & Cook
Transfer the dough into the slow cooker, smooth the top, and cover. Cook on high for 2–2.5 hours, or until a toothpick inserted comes out clean.
6. Cool & (Optional) Broil
Lift the bread out using the parchment paper and let it cool slightly. For a golden crust, pop it under the broiler for 2–3 minutes.
Leftovers & Storage
- Store in an airtight container at room temp for 2 days, or in the fridge for up to a week.
- To freeze, wrap slices in plastic wrap and store in a freezer bag for up to 3 months.
- Reheat in the microwave for a few seconds or in the oven at 350°F for 5 minutes.
Final Thoughts
This Slow Cooker Cheddar Jalapeño Bread is proof that baking doesn’t have to be complicated! It’s cheesy, flavorful, and easy enough for beginners. Give it a try and let me know in the comments—did you go extra spicy or keep it mild? Happy baking! 😊
