Slow Cooker Jalapeno Popper Chicken Sandwiches Food

SLOW COOKER JALAPEñO POPPER CHICKEN SANDWICHES RECIPE - (4.4/5)

Steps:

• In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt. Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours. Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches. 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. In another 1-quart saucepan, heat cheese cauce 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. 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.

SLOW COOKER JALAPENO POPPER TAQUITOS

Steps:

• Combine chicken thighs, cream cheese, jalapeno peppers with juice, green enchilada sauce, salt, and black pepper together in a slow cooker.
• Cook on High for 3 to 4 hours. Shred chicken with 2 forks and stir with sauce in the slow cooker to combine.
• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with cooking spray.
• Spread tortillas out on a flat work surface and sprinkle pepperjack cheese evenly in the center of each tortilla. Spread about 2 tablespoons of chicken mixture over cheese on each tortilla. Tightly roll each tortilla and place, seam-side down, on the prepared baking sheet. Brush top and sides of each rolled tortilla with vegetable oil.
• Bake in the preheated oven until cheese melts, and tortillas start to brown, 10 to 15 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Cook taquitos under the broiler until crisped, 2 to 3 minutes more.

SLOW COOKER JALAPENO POPPER CHICKEN

Steps:

• Place the butter in the bottom of the crockpot and arrange the chicken breasts in a single layer.
• Sprinkle the chicken with the taco seasoning and garlic powder.
• Spread the softened cream cheese evenly on top of the chicken to cover and then the sliced jalapenos.
• Cover with the lid and cook for 3 to 4 hours on HIGH or 6 to 8 hours on LOW, or until a thermometer inserted in the center reads 165 F.
• Add the shredded cheese and crumbled bacon on top, as well as additional jalapeno slices.
• Cover with the lid and continue to cook on HIGH for another 15 to 20 minutes or until the cheese is melted.
• Serve hot.

SLOW-COOKER JALAPEñO POPPER CHICKEN SANDWICHES

Steps:

• In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt.
• Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.
• Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.
• 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.
• In another 1-quart saucepan, 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.