Crock Pot Pulled Chicken Jalapeño Popper

By MooK

Ingredients

• For the Pulled Chicken:
• 2 1/2 pounds boneless skinless chicken breast
• 2 pounds boneless skinless chicken thigh
• 1 small onion, diced
• 4 cloves garlic, minced
• 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 cubes chicken bouillon
• For the Crispy Panko Topping:
• 1 cup panko breadcrumbs
• 2 tablespoons butter
• For the Cheese Sauce:
• 1/2 cup heavy cream
• 2 ounces cream cheese
• 4 ounces cheddar cheese, shredded
• For Topping:
• jalapeño pepper, pickled or fresh, sliced

Preparation

Step 1

For the Chicken:

Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
Cover and cook on high for 4 hours, or low for 8 hours.
Drain almost all of the juices and season more to taste, if necessary.
​For the Panko Topping:

In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.
For the Cheese Sauce:

In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.
To Assemble the Sandwich: 

Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.