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Slow-Cooker Jalapeño Popper Chicken Sandwiches

Blogger Corey Valley of Family Fresh Meals combines her love of appetizers and sandwiches with this fabulous slow-cooker meal!

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 (5) 5 Reviews
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  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 4

Ingredients

Pulled Chicken

1/2
cup chopped onion
2
lb boneless skinless chicken breast
1/4
teaspoon salt
1/2
cup salsa verde
1
can (10.5 oz) Muir Glen™ diced tomatoes, undrained

Toasted Bacon Bread Crumbs

2
tablespoons butter
3
slices diced cooked bacon
2/3
cup Progresso™ plain bread crumbs

Cheese Sauce

2
tablespoons butter
1
cup shredded Cheddar cheese (4 oz)
1/4
cup milk

Buns and Optional Topping

4
large buns
1/2
cup pickled sliced jalapeño chiles, if desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt.
  • 2 Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.
  • 3 Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.
  • 4 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.
  • 5 In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth.
  • 6 On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.

EXPERT TIPS

Expert Tips

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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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