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.
Next, pour the salsa verde on top of chicken.
Finally, add in your diced tomatoes. Cover and cook on high for 4 hours.
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.
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.
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.
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.