Slow-Cooker Jalapeno Popper Chicken Sandwiches

Slow-Cooker Jalapeno Popper Chicken Sandwiches  on a white plate

What’s you favorite appetizer? Mine would have to be jalapeno poppers.  I love how one food can be crunchy, creamy and a tad bit spicy all in one bite.

Wouldn’t it be fun to have jalapeno poppers not just as an appetizer, but for a main dinner dish?  Well, now you can.

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I created these Slow-Cooker Jalapeno Popper Chicken Sandwiches  for Betty Crocker that  have combined my love for pulled chicken and the zesty flavor of jalapeno poppers into one beautiful sandwich.

Slow-Cooker Jalapeno Popper Chicken Sandwiches  on a white plate

And YES, these Slow-Cooker Jalapeno Popper Chicken Sandwiches taste as amazing as they look!

So stop drooling and and get to cooking! There are more pictured instructions over in my post at Betty Crocker if you would like to check that out HERE.


5 from 2 votes

Slow-Cooker Jalapeno Popper Chicken Sandwiches

Author Corey Valley
I created these Slow-Cooker Jalapeno Popper Chicken Sandwiches to combined my love for pulled chicken and jalapeno poppers into one sandwich.
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes



  • 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

Toasted Bacon Bread Crumbs

  • 2 tablespoons butter
  • 3 slices diced cooked bacon
  • 2/3 cup Progresso™ plain bread crumbs

Cheese Sauce

  • 2 tablespoons butter
  • 1 cup shredded Cheddar cheese
  • 1/4 cup milk

Buns and Optional Topping

  • 4-5 large buns
  • 1/2 cup pickled sliced jalapeño chiles if desired


  • 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.


Calories: 654kcal | Carbohydrates: 37g | Protein: 64g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 217mg | Sodium: 1350mg | Potassium: 1066mg | Fiber: 1g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 4.4mg | Calcium: 340mg | Iron: 3.4mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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5 from 2 votes (2 ratings without comment)

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  1. Corey- you have done it! My husband is going to LOVE LOVE this recipe! Can’t wait to make it!

    1. Awesome Laura! I can’t wait to hear how it goes 🙂

  2. My mouth just filled with saliva reading this! I can’t wait to try it.

  3. This dish looks like something I’d like to try. But I can’t find the actual recipe. I see no ingredients list, no quantities, just photos & instructions. Am I a crazy person? Help!

  4. This would be very good served over baked potatoes.

  5. I have never used salsa verde or pickled sliced jalapeno chiles. can I buy them and
    what brand did you use. thank you.

    1. All of my local supermarkets carry them 🙂 Some even have their own store brand. What grocery stores do you have near you?

    2. I have publix,whole foods,walmart and target.
      thank you corey.