Recipe—Crock-Pot Shredded Chicken Jalapeño Popper Sammy

Chicken Popper Sammy

I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.

INGREDIENTS
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping

STEPS

  • Place the chicken, onion, garlic, and Rotel in the crock-pot.
  • In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
  • Cover and cook on low for 8 hours or high for 4 hours.
  • Remove the cooked breasts from the pot and transfer to a cutting board.
  • Using two forks shred the chicken and place back into the crock-pot.
  • Cover the crock-pot and keep on low.
  • While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
  • Allow the cream to come to a boil stirring constantly.
  • Whisk in the cream cheese until melted.
  • Add in the cheddar and chopped jalapeños and stir until smooth.
  • Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
  • Chow down!

Recipe adapted from Food Fanatic.

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