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!
- 4
- 260 mins
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
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.