Slow-Cooker Jalapeño Popper Chicken Sandwiches

By EricS52

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 (4 oz)
• 1/4 cup milk
• BUNS AND OPTIONAL TOPPING
• 4 large buns
• 1/2 cup pickled sliced jalapeño chiles, if desired

Details

Servings 1
Cooking time 260mins
Adapted from bettycrocker.com

Preparation

Step 1

1
In bottom of 6-quart slow cooker, place chopped onion; top with chicken breast. Season chicken with salt.

2
Pour salsa verde and diced tomatoes on top of chicken. Cover; cook on High heat setting 4 hours.

3
Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.

4
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.

5
In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth.

6
On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeño chiles.