Weekly Recipe – Jalapeño Crock-Pot Pulled Chicken

Jalapeno crock pot pulled chicken

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.