- 1
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
Preparation
Step 1
To start, place chopped onion on the bottom of your 6-quart slow cooker and top with chicken breasts, seasoning the chicken with salt as you go.
Next, pour the salsa verde on top of chicken.
Finally, add in your diced tomatoes. Cover and cook on high for 4 hours.
Shred chicken with 2 forks. Set slow cooker to lowest setting, and cover until ready to assemble sandwiches.
Next, let’s make the buttery, crunchy crumb topping. It adds loads of texture and smoky flavor, thanks to the bacon, so don’t skip this step! In a 1 qt saucepan, over a medium heat, melt the butter. Add in diced bacon and bread crumbs, stirring until lightly toasted, about 2-3 minutes. Set aside.
Lastly, let’s make some homemade cheese sauce. Combine cheese, milk and butter in a small pan and melt over a low/medium heat, stirring constantly until smooth.
On large buns, layer pulled chicken, cheese sauce, toasted bacon crumbs and pickled sliced jalapeño chiles.