Slow Cooker Jalapeno Popper Chicken Sandwiches Food

SLOW-COOKER JALAPEñO POPPER CHICKEN SANDWICHES

Slow-Cooker Jalapeño Popper Chicken Sandwiches image

Combine your loves of spicy appetizers and sandwiches with this fabulous slow-cooker rrecipe!

Provided by Corey Valley

Categories Entree

Time 4h20m

Yield 4

Number Of Ingredients 13

Ingredients

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
2 tablespoons butter
3 slices diced cooked bacon
2/3 cup Progresso™ plain bread crumbs
2 tablespoons butter
1 cup shredded Cheddar cheese (4 oz)
1/4 cup milk
4 large buns
1/2 cup pickled sliced jalapeño chiles, if desired

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.

Nutrition Facts : Calories 800, Carbohydrate 49 g, Cholesterol 210 mg, Fat 4 1/2, Fiber 3 g, Protein 70 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 9 g, TransFat 2 g

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

Slow Cooker Jalapeño Popper Chicken Sandwiches Recipe - (4.4/5) image

Provided by carvalhohm2

Number Of Ingredients 16

Ingredients

PULLED CHICKEN
1/2 cup chopped onion
2 pounds boneless skinless chicken breast
1/4 teaspoon salt
1/2 cup salsa verde
1 (10.5 ounce) can diced tomatoes, undrained
TOASTED BREAD CRUMBS
2 tablespoons butter
3 slices diced cooked bacon
2/3 cup plain bread crumbs
CHEESE SAUCE
2 tablespoons butter
1 cup shredded Cheddar cheese, 4 ounces
1/4 cup milk
4 large buns
1/2 cup pickled sliced jalapeño chiles, if desired

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.

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