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+ servings

Jalapeño Crock-Pot Pulled Chicken

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 6
Calories 346 kcal


  • 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)


  1. Dice the onions and garlic and layer them in the bottom of the Crock-Pot.
  2. Place the chicken on top of the onions and garlic.
  3. Top the chicken with seasonings, green salsa, and bone broth.
  4. Cook on low for 8 hours.
  5. Once the cooking is complete, remove the chicken from the pot and set aside.
  6. Remove the liquid that is left in the Crock-Pot. That will be our salsa/gravy.
  7. Shred the chicken and serve with avocado and the reserved salsa/gravy.
  8. 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.