I made a version of these sandwiches nearly two years ago and kept meaning to make them again, but I couldn’t quite forget how messy they were with the cream cheese and cheddar sauce.
And I just don’t want to eat something that’s super messy (or rather, I don’t want my CHILDREN to eat something messy because. . . guess who gets to clean that disaster up? If you guessed Bart, you are right).
Also, there were just too many components of the original recipe, what with the toasted panko crumbs, the sauce, and the actual chicken itself. No thanks.
This version is way simplified and (in my opinion) significantly more delicious. The sweetness of the King’s Hawaiian Rolls makes a great contrast to the savory filling.
I didn’t use the whole package of King’s Hawaiian Rolls originally and then, three minutes into dinner, Bart looked worriedly at the serving plate and asked, “Are there more?”
So I made up the rest of the package and we ate them all.
(P.S. All the other ingredients I picked up at Wal-Mart, but a few weeks ago, I discovered that there is a thriving jalapeño plant in our backyard. Score!)
Jalapeño Popper Slow-Cooker Sliders
(adapted from Food Fanatic)
Makes 12 sliders
2 chicken breasts (fresh or frozen)
1/2 yellow onion, diced
4 cloves garlic, minced
1 14-oz can petite diced tomatoes
1 jalapeno pepper, pricked with a fork
1 Tablespoon chili powder
1/2 tablespoon cumin
1/2 cup chicken broth (optional – I didn’t need it, but if your crockpot runs super hot, it’s probably a good idea)
1 package King’s Hawaiian Sweet Rolls
Cheddar cheese slices
Fresh or canned sliced jalapeño peppers
Put all the ingredients for the chicken in the crockpot and cook on low for 8-10 hours or high for 4-5 hours. Remove the jalapeno and discard (or slice it up for serving). Shred the chicken with two forks and let it sit in the crockpot liquids while you prep the sandwiches.
Turn broiler to low. Split your King’s Hawaiian Sweet Rolls in half and spread mayonnaise on the top halves, then top with a slice of cheddar cheese. On the bottom halves, spread a thick layer of cream cheese and then sprinkle with panko crumbs (press the crumbs into the cream cheese gently so they don’t just fall off. Place in the broiler and let cook 2-4 minutes, until the cheese is bubbly and the panko crumbs are slightly toasted.
Put a generous helping of the shredded chicken on the bottom half, top with jalapeño peppers and top with the cheese-crusted bun.