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Slow-Cooker Jalapeño Popper Chicken Sandwiches

By Corey Valley
Created January 10, 2017
Crisp crumb topping, homemade cheese sauce and succulent, slow-simmered chicken combine to make this bar-food twist all kinds of divine.

When it comes to appetizers, there’s no doubt about it—jalapeño poppers are my all-time favorite. I love how they are crunchy, creamy and spicy, all in one little bite. For this recipe I combined my love for slow-cooker pulled chicken and the zesty flavor of jalapeño poppers into one beautiful sandwich. 

To start, place chopped onion on the bottom of your 6-quart slow cooker and top with chicken breasts, seasoning the chicken with salt as you go.

Chicken breasts in a slow-cooker

Next, pour the salsa verde on top of chicken.

Chicken breasts and salsa verde in a slow-cooker

Finally, add in your diced tomatoes. Cover and cook on high for 4 hours.

Chicken breasts, salsa verde and diced tomatoes in a slow-cooker

Once chicken is done, shred it with two forks. Then set your slow cooker to low and cover it up ‘til you’re ready to assemble sandwiches.

Shredded chicken in a slow cooker

Next, let’s make the buttery, crunchy crumb topping. It adds loads of texture and smoky flavor, thanks to the bacon, so don’t skip this step! In a pan, over a medium heat, melt the butter. Add in diced bacon and Progresso Plain Bread Crumbs, stirring until lightly toasted, about 2-3 minutes. Set aside.

Crumbed bacon in a skillet
Pouring Progresso bread crumbs into a skillet

Lastly, let’s make some homemade cheese sauce. Combine cheese, milk and butter in a small pan and melt over a low/medium heat, stirring constantly until smooth.

Cheese sauce in a skillet

Now it’s time to put it all together! On a large bun, layer pulled chicken, cheese sauce, toasted bacon bread topping and, of course, sliced jalapeños. Dinner is now served, and holy cow, is it looking, smelling and tasting good.