This Jalapeño Crock-Pot Pulled Chicken would be great on top of a salad or stuffed in a sweet potato. The options are endless! What’s your favorite way to eat pulled chicken?
Jalapeño Crock-Pot Pulled Chicken
Servings 6
Calories 346 kcal
Ingredients
- 2 lbs Chicken breast
- 1 Small onion (diced)
- 2 Garlic cloves (minced)
- 16 oz Green salsa (“clean”)
- 2 tbsp Chili powder
- 1 tbsp Cumin
- 1 sliced Jalapeno
- 1 c Bone broth*
- Salt and pepper (to taste)
- Avocado (optional)
- Lime (optional)
- Cilantro (optional)
Instructions
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Dice the onions and garlic and layer them in the bottom of the Crock-Pot.
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Place the chicken on top of the onions and garlic.
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Top the chicken with seasonings, green salsa, and bone broth.
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Cook on low for 8 hours.
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Once the cooking is complete, remove the chicken from the pot and set aside.
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Remove the liquid that is left in the Crock-Pot. That will be our salsa/gravy.
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Shred the chicken and serve with avocado and the reserved salsa/gravy.
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Garnish with fresh sliced jalapeño, cilantro, and lime.
Recipe Notes
* Bone broth: https://ultimatepaleoguide.com/super-easy-bone-broth-crockpot/
Nutrition Facts
Jalapeño Crock-Pot Pulled Chicken
Amount Per Serving
Calories 346
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 125mg42%
Sodium 1298mg56%
Potassium 507mg14%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 0.4g0%
Protein 47g94%
Vitamin A 1500IU30%
Vitamin C 5mg6%
Calcium 60mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Additional Links
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