Slow-Cooker Jalapeño Popper Chicken Sandwiches

  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 4

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.