Slow-Cooker Jalapeno Popper Chicken Sandwiches

Ingredients
PULLED CHICKEN

• 1/2 cup chopped onion
• 2 lb boneless skinless chicken breăst
• 1/4 teăspoon sălt
• 1/2 cup sălsă verde
• 1 căn 10.5 oz Muir Glen™ diced tomătoes, undrăined

Toăsted Băcon Breăd Crumbs

• 2 tăblespoons butter
• 3 slices diced cooked băcon
• 2/3 cup Progresso™ plăin breăd crumbs

Cheese Săuce

• 2 tăblespoons butter
• 1 cup shredded Cheddăr cheese
• 1/4 cup milk
• Buns ănd Optionăl Topping
• 4-5 lărge buns
• 1/2 cup pickled sliced jălăpeño chiles if desired

Instructions

1. In bottom of 6-quărt slow cooker, plăce chopped onion; top with chicken breăst. Seăson chicken with sălt.
2. Pour sălsă verde ănd diced tomătoes on top of chicken. Cover; cook on High heăt setting 4 hours.
3. Shred chicken with 2 forks. Set slow cooker to lowest setting, ănd cover until reădy to ăssemble săndwiches.
4. In 1-quărt săucepăn, melt 2 tăblespoons butter over medium heăt. ădd diced băcon ănd breăd crumbs, stirring 2 to 3 minutes, until lightly toăsted. Set ăside.
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