Crockpot Pulled Chicken with Jalapeños

I love, love using my crockpot, especially this time of year. It is so simple to just throw everything in and let it cook for hours and it seems like you have slaved all day in the kitchen. Plus, your house (usually) smells wonderful and with us, we have a ton of leftovers for lunches and dinners or to freeze for the oncoming winter when the weather might be too bad to get out. This recipe, found here, was especially fun because it was a crackpot recipe with a little pizzazz. To the crockpot pulled chicken you add a delicious crispy panko that adds a wonderful toasted crunch to the sandwich. Then, you also add an extra creamy cheddar cheese sauce and top that with jalapeños (optional of course). It seems like such a gourmet sandwich to have been made primarily in your crockpot! When I initially made it, I did as the original recipe indicated and drained all the juice off the cooked chicken, but then the leftovers, while still great, were a little dry, so I recommend draining the meat as you go unless you are serving it all. I also scaled it back a little and took out the chicken thighs that the original recipe had. If you are like me and love using your crockpot in the fall or are looking to stock that freezer a bit for the winter, try this delicious sandwich right away! Enjoy!  

Crockpot Pulled Chicken with Jalapeños 

Ingredients

Pulled Chicken
2 1/2 pounds boneless skinless chicken breast
1 small onion, diced
2 cloves garlic, minced
1 can Ro-Tel with green chilies
1 Tablespoon red chili powder
1/2 Tablespoon cumin
1 cube chicken bouillon of a couple chicken stock ice cubes

6 Kaiser Rolls

Crispy Panko Topping
1/2 cup panko breadcrumbs
1 Tablespoons butter

Cheese Sauce
1/2 cup heavy cream
2 ounces cream cheese
1/2 cup cheddar cheese, shredded

Optional
jalapeño pepper sliced, jar or fresh


Pulled Chicken
In your crockpot place the onion and garlic in the bottom. Put the chicken on top of that and pour Ro-Tel over the chicken. Sprinkle the chili powder, cumin, salt, and pepper over top. Place chicken stock ice cubes or bouillon cube in. Cover and cook on high for 4 hours, or low for 8 hours.


Crispy Panko Topping
In a small skillet melt the butter. Add the panko, stir occasionally until lightly toasted. Set aside.

Cheese Sauce
In small saucepan over medium to medium-high heat, pour the heavy cream in and bring to an almost

boil, stirring constantly. Whisk in the cream cheese and stir until melted. Then add the cheddar, stirring until smooth and combined.

Sandwich Assembly
Using a slotted spoon, place chicken on a bun (you don't want your sandwich soggy, but the juices with help if you have leftovers, otherwise you can drain all the juices after cooked). Top with cheese sauce, crispy panko, and, if desired, sliced jalapeños.

Jalapeño Popper Grilled Cheese

If you are looking for a way to spice up your traditional grilled cheese, or love jalapeño poppers, this recipe is perfect for you! It packs heat from the jalapeños and coolness from the cream cheese. Then, you combine that with the crunch from the tortilla chips and the melted cheesy goodness and you have a perfect and hearty grilled cheese sandwich. Are you salivating yet? We have made these a few times now and absolutely love them. It is a little difficult to get it to the pan without making a mess because of the shredded cheese, but I have learned to make it on a giant pancake spatula we have so I can just smash it down and slide it off. I also cover it with a lid or cookie sheet to help the cheese melt a little faster for the flip. Make sure you try this the next time you are craving something spicy or a gourmet grilled cheese! Enjoy!



Jalapeño Popper Grilled Cheese Sandwich

Ingredients (for one sandwich) 

2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sourdough bread
1 Tablespoon butter, room temperature
1 Tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded, divided in half 
1-2 Tablespoons tortilla chips, crumbled 

Place the peppers on a baking sheet with aluminum foil, cut side down. Broil on the top rack for 10-14 minutes or until the peppers are blackened. Place in a ziplock bag and let cool until you can handle them, approximately 20 minutes. 

Remove the skins from the peppers. You should be able to “pinch” them off easily.

Butter the outside of each slice of bread. Spread the cream cheese on the inside of one of the slices. 

Sprinkle half of the shredded cheese on top of the cream cheese, top with the jalapeños, crumbled tortilla chips, the remaining cheese, and top with the other slice of bread. 

Heat a non-stick pan over medium to medium-low heat. Grill the sandwich 2-4 minutes per side or until golden brown and the cheese has melted.