Slow-Cooker Jalapeno Popper Chicken Sandwiches

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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.
  5. .........................
  6. ..................................





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