1 jalapeño (seeded and diced)
2 1/2 cups salsa (Hatch Green Chile)
1/4 cup chicken stock
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
10 slider buns (halved and toasted)
1/3 cup fried onions
3 ounces pepper jack cheese (sliced)
jalapeños (Sliced)
Add chicken breasts, jalapeño, 2 cups Hatch Green Chile Salsa, chicken stock, cayenne pepper and salt to a slow cooker. Cook on high for 3 to 4 hours. Remove chicken from the slow cooker to a large bowl. Using two forks, shred chicken. Stir in remaining Hatch Green Chile Salsa. To assemble the sliders, add the bottom halves of the slider buns to a sheet pan. Top with 1/3 cup of the green chile chicken and a slice of pepper jack cheese. Place sheet pan under broiler set to high until cheese is melted, approximately 1 to 2 minutes. Top sliders with fried onions, sliced jalapeños and more Hatch Green Chile Salsa as desired. Finish with the top halves of the slider buns. Serve immediately.