Slow-Cooker Jalapeno Popper Chicken Sandwiches
I created these Slow-Cooker Jalapeno Popper Chicken Sandwiches to combined my love for pulled chicken and jalapeno poppers into one sandwich.
Prep Time20 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Main Course
Cuisine: American, sandwich
Keyword: Slow-Cooker Jalapeno Popper Chicken Sandwiches
Servings: 4
Calories: 654kcal
Author: Corey Valley
PULLED CHICKEN
- 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