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5 from 2 votes

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
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American, sandwich
Keyword: Slow-Cooker Jalapeno Popper Chicken Sandwiches
Servings: 4
Calories: 654kcal
Author: Corey Valley

Ingredients

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

Instructions

  • 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

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