Slow-Cooker Jalapeno Popper Chicken Sandwiches
Description
This slow cooker recipe for pulled chicken is surprisingly simple to make. The Mexican flavors make it sooooo good and the cheese sauce just makes it so special. You will be immediately hooked!
Ingredients
Pulled Chicken:
1/2 c. onion, chopped
2 lb. boneless skinless chicken breast
2 T. pickled jalapeno, chopped
1/4 t. salt
1/2 c. salsa verde
1-10.5 oz. can diced tomatoes, undrained
Toasted Bacon Bread Crumbs:
2 T. butter
3 slices cooked bacon, diced
2/3 c. plain bread crumbs
Cheese Sauce:
2 T. butter
1 c. (4 oz.) Cheddar cheese, shredded
1/4 c. milk
Buns and Topping:
4 large buns
1/2 c. pickled sliced jalapeno chiles, if desired
Directions
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Line a 6 quart cooker with a crock pot liner for easy clean up.
Place chopped onion in the bottom of a slow cooker, top with chicken breasts. Season chicken with salt.
Pour salsa verde, pickled Jalapeno and diced tomatoes on top of chicken.
Cover and cook on high heat setting for 4 hours.
When done, remove chicken to a platter and shred chicken with 2 forks. Set slow cooker to lowest setting, and return chicken to slow cooker. Cover until ready to assemble sandwiches.
In a 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, (or in a bowl in the microwave), heat Cheese Sauce 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.
Serves 4