Slow Cooker Jalapeno Creamed Spinach is so cheesy and rich. It makes the perfect side for grilled steak.
Creamed spinach isn’t something I make often, but I really do love it. And I discovered it is really a cinch to make in a crock pot. So maybe I’ll start making it more. 🙂
Creamed spinach can be a little bland. But not this one. It has a spicy kick to it from a fresh jalapeno plus some Tabasco sauce and Mexican-flavored Velveeta. Have you tried the Mexican-flavored Velveeta? It’s an awesome way to add flavor and spice to food along with a whole lot of cheese flavor.
This Slow Cooker Creamed Spinach also has 2 whole packages of cream cheese in it. The cream cheese makes it super rich and decadent. Just a little scoop of this creamed spinach will be all you need to feel satisfied.
For flavoring, I’ve added a garlic clove, some onion, plus a little Worcestershire sauce. I find Worcestershire sauce adds great flavor to just about anything savory.
Want to make regular creamed spinach? Here is my basic creamed spinach recipe and here is one flavored with pimento cheese.
How To Make Slow Cooker Jalapeno Creamed Spinach
This is an easy dump and go recipe. Just add all the ingredients to the slow cooker, cover and cook on LOW for 4 hours. Be sure to stir it halfway through so it doesn’t burn around the edges.
Recipe Tip
Be sure to squeeze as much of the liquid out of the spinach as possible so that your creamed spinach will not be watery.
Storage
Leftovers will keep in an airtight container in the refrigerator for 4 days. Reheat in the microwave.
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Pin ItMore Slow Cooker Sides
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- Crock Pot Corn Casserole
- Slow Cooker Garlic Parmesan Potatoes
- Slow Cooker Cheesy Squash
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- Crock Pot Sweet Potato Casserole
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Slow Cooker Jalapeno Creamed Spinach
Equipment
Ingredients
- 4 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
- 2 (8-ounce) packages cream cheese, cubed
- 8 ounces Velveeta hot Mexican flavor, cubed
- 1 small onion, chopped
- 1 jalapeno, seeded and finely diced
- 4 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
- 1/2 teaspoon Tabasco sauce
Instructions
- Grease a 4 to 5-quart slow cooker with cooking spray.
- Add all ingredients to crock pot, stirring to mix.
- Cover and cook on LOW for 4 hours, stirring halfway through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post may contain affiliate links.
Thinking about making this dish to bring to a party tomorrow for 15. How many servings does your standard recipe include?
I made this using tong hao instead of spinach. Used Schezwan peppercorns to tame any heat. Good recipe.
How many servings?
I can’t find Mexican Velveeta anywhere. Can I use regular?
Yes, you can use regular.
How would you cook this on the stove? I don’t have a slow cooker.
I would use a large pot, preferably with a heavy bottom. Add all the ingredients and cook over medium-low heat, stirring frequently until the cheese is melted and everything is very warm.
I love spinach so much! This is a perfect, different way to eat one of my favorite sides! Thanks!
I’ve never made creamed spinach before, but I definitely need to start after seeing this recipe. Looks SO good, Christin! I love that you made it in the slow cooker!