Ingredients
1/2
cup chopped onion
2
lb boneless skinless chicken breast
1/4
teaspoon salt
1/2
cup salsa verde
1
can (10.5 oz) Muir Glen™ diced tomatoes, undrained
2
tablespoons butter
3
slices diced cooked bacon
2/3
cup Progresso™ plain bread crumbs
2
tablespoons butter
1
cup shredded Cheddar cheese (4 oz)
1/4
cup milk
4
large buns
1/2
cup pickled sliced jalapeño chiles, if desired
Preparation
In bottom of 6-quart slow cooker, 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 slow cooker to lowest setting, and cover until ready to assemble sandwiches.
In 1-quart saucepan, melt 2 tablespoons 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 jalapeño chiles.
