Crock Pot Pulled Chicken: Cheesy Jalapeño Popper Style! |Cooking With Amanda

Fall is here and that means my crockpot has been getting a regular workout. It's been all about cozy food lately. Sweatpants food, if you will. I've even been known to make candy in my crock pot.

I am certainly not one to judge you on your love of condensed soup, or cheesy rice casseroles. Because, frankly, I am right there with you! But that's not all a crock pot can do! A slow cooker can be your best friend on the nights when you're stuck running from pillar to post, or in my case, soccer practice to soccer practice to trombone practice.. well, you get the idea.

Today I decided to introduce two of my favorite foods to each other. Like Match.com, but for edibles. That should really be a thing, you know…

Anyway.

Today my crockpot got a workout and Jalapeno Poppers and Pulled Chicken had their first date: Jalapeno Popper Pulled Chicken Sandwiches.

It went swimmingly.

Crock pot pulled chicken is basically a blank canvas for brilliance. And if I do say so myself, this recipe is pretty darn brilliant.

This is a Spicy Pulled Chicken Recipe, with a cream cheese cheddar sauce, topped with butter toasted panko and jalapenos. It's basically to-die for. Making the pulled chicken in the crock pot is super easy… and if you prefer a plain sandwich, or even BBQ, you can stop after the chicken is done and top it with your favorite sauce.

But if you want to take it the extra mile, this recipe is crazy delicious with just a few extra easy steps. I think you'll especially like what the crispy panko topping does to add crunch and buttery over-the-topness to spicy cheesy sauce.

And if you're looking for sides? Don't miss Erin's Eggplant Fries Recipe and Jen's Baked French Fries Recipe. With my sandwiches, you're looking at one amazing meal.

Crock Pot Pulled Chicken Recipe

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Ingredients

For the Pulled Chicken:

2 1/2 pounds boneless skinless chicken breast
2 pounds boneless skinless chicken thigh
1 small onion, diced
4 cloves garlic, minced
28 ounces diced tomatoes with green chilies, 2 cans - like rotel
2 tablespoons 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:

jalapeno pepper, pickled or fresh, sliced

Directions

For the Chicken:

Place diced onion 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.

â€‹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: