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Ingredients
- 1/4 cup chopped onion
- 1/2 lb. boneless skinless chicken breast
- ¼ tsp salt
- 1/4 cup salsa verde
- 1/2 can (10.5 oz.) diced tomatoes, undrained
- 1 Tbsps. butter
- 2 slices diced cooked bacon
- 1/4 cup plain bread crumbs
- 1 Tbsps. butter
- 1/2 cup shredded Cheddar cheese 4 oz.
- ¼ cup milk
Method
- In bottom of 6-quart crock pot, place chopped onion; top with chicken breast
- Season chicken with salt
- Pour salsa verde and diced tomatoes on top of chicken
- Cover; cook on High heat setting 4 hours
- Shred chicken with 2 forks
- Set crock pot to lowest setting, and cover until ready to assemble sandwiches
- In 1-quart saucepan, melt 2 Tbsps butter over medium heat
- Add diced bacon and bread crumbs, stirring 2 to 3 minutes, until lightly toasted
- Set aside
- In another 1-quart saucepan, heat Cheese Sauce ingredients over medium-low heat, stirring constantly, until smooth
- On large buns, layer pulled chicken, cheese sauce, toasted bacon bread crumbs and pickled sliced jalapeno chiles
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Buffalo Chicken Sandwich:In bottom of 6-quart crock pot, place chopped onion; top with chicken breast Season chicken with salt Pour salsa verde and diced tomatoes on top of chicken Cover; cook Continue Reading →