Jalapeño Popper Slow-Cooker Sliders

Course Main Dish
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 12 sliders
Author Janssen Bradshaw



  • 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

For Sandwiches:

  • 1 package King's Hawaiian Sweet Rolls
  • Mayonnaise
  • Cheddar cheese slices
  • Cream Cheese
  • Panko breadcrumbs
  • Fresh or canned sliced jalapeño peppers


  1. 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.
  2. 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.
  3. Sweet and savory sliders perfect for tailgating or watching the game at home
  4. Put a generous helping of the shredded chicken on the bottom half, top with jalapeño peppers and top with the cheese-crusted bun.
  5. Enjoy!

Recipe Notes

(adapted from Food Fanatic)