Slow Cooker Jalapeño Popper Chicken Sandwiches

By carvalhohm2

Pulled chicken sandwiches topped with a cheese sauce and pickled jalapeños - what could be better? Serve with chips and queso, to round out the flavorful meal!

Ingredients

• PULLED CHICKEN
• 1/2 cup chopped onion
• 2 pounds boneless skinless chicken breast
• 1/4 teaspoon salt
• 1/2 cup salsa verde
• 1 (10.5 ounce) can diced tomatoes, undrained
• TOASTED BREAD CRUMBS
• 2 tablespoons butter
• 3 slices diced cooked bacon
• 2/3 cup plain bread crumbs
• CHEESE SAUCE
• 2 tablespoons butter
• 1 cup shredded Cheddar cheese, 4 ounces
• 1/4 cup milk
• 4 large buns
• 1/2 cup pickled sliced jalapeño chiles, if desired

Details

Servings 4
Cooking time 260mins
Adapted from bettycrocker.com

Preparation

Step 1

In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt.

Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.

Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.

In 1-quart saucepan, melt 2 tablespoons butter over medium heat. Add diced bacon and bread crumbs, stirring 2 to 3 minutes, until lightly toasted. Set aside.

In another 1-quart saucepan, heat cheese cauce ingredients over medium-low heat, stirring constantly, until smooth.

On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.

Not a fan of spicy foods? Use mild sliced jalapeños or substitute with sweet banana peppers.

For easier cleanup, spray inside of slow cooker with cooking spray before adding ingredients.