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…
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.
Crock Pot Pulled Chicken Recipe
- 2.5 Boneless Skinless Chicken Breast
- 2 Boneless Skinless Chicken Thighs
- 1 Onion diced
- 4 Garlic minced
- 28 Diced Tomatoes with Green Chilies 2 cans – like Rotel
- 2 Red Chili Powder
- 1 Cumin
- 2 Chicken Bouillon
- 1 Panko Breadcrumbs
- 2 Butter
- 0.5 Heavy Cream
- 2 Cream Cheese
- 4 Cheddar Cheese shredded
- Jalapeño pickled or fresh, sliced
- 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.
- In a skillet melt butter. Add panko crumbs, stirring until lightly toasted. Set aside.
- 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.
- Place chicken on a bun. Top with cheese sauce, crispy panko and sliced jalapeno.