½ cup chopped onion
2 lb boneless skinless chicken breast
¼ teaspoon salt
½ cup salsa verde
1 can (10.5 oz) diced tomatoes, undrained
Toasted Bacon Bread Crumbs
3slices diced cooked bacon
⅔cup plain bread crumbs
2 tablespoons butter
1 cup shredded Cheddar cheese (4 oz)
¼ cup milk
Buns and Optional Topping
4-5 large buns
½ cup pickled sliced jalapeño chiles, if desired
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.