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
- 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)
Dice the onions and garlic and layer them in the bottom of the Crock-Pot.
Place the chicken on top of the onions and garlic.
Top the chicken with seasonings, green salsa, and bone broth.
Cook on low for 8 hours.
Once the cooking is complete, remove the chicken from the pot and set aside.
Remove the liquid that is left in the Crock-Pot. That will be our salsa/gravy.
Shred the chicken and serve with avocado and the reserved salsa/gravy.
Garnish with fresh sliced jalapeño, cilantro, and lime.
* Bone broth: https://ultimatepaleoguide.com/super-easy-bone-broth-crockpot/
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