Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

This is dirty sexy good.


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
For the Chicken:

  1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
  2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
  3. Cover and cook on high for 4 hours, or low for 8 hours.
  4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

  1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

  1. 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: 

  1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.
Crock Pot Pulled Chicken Cheesy Jalapeño Popper Sandwich

Dragon Noodles

These aren’t as spicy as they sound, they are almost like Pad Thai and addictive.


4 ounces wide lo mein noodles or Thai noodles
2 tablespoons butter
1/4 teaspoon crushed red pepper flakes
1 large egg
1 tablespoon brown sugar
1 tablespoon soy sauce
1 teaspoon sriracha asian garlic sauce (to taste)
1 handful fresh cilantro leaves, chopped
1 green onion, sliced thinDirections:

Boil the noodles and cook al dente according to the package directions.
While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce and sriracha.
In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking; turn off the heat.
When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Then add the prepared brown sugar/sauce. Turn the heat down low to evaporate excess moisture and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves on top and serve immediately.

Dragon Noodles