Crock Pot Pulled Chicken Sandwich


Crock pot pulled chicken is an easy way to get dinner on the table. We're sure you're going to fall head over heels for Shelly's Jalapeño Popper version!

For the Pulled Chicken:
2 1/2 pounds boneless skinless chicken breast
2 pounds boneless skinless chicken thighs
1 small onion, diced
4 cloves garlic, minced
28 ounces diced tomatoes with green chilies, 2 cans - like rotel
2 tablespoons red 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:
Campbell's candied jalapeños


For the Chicken:

Place diced onions 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 candied  jalapeños.

Posted on March 31, 2016 .