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Jalapeņo Pulled Chicken (Slow Cooker) Recipe

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This recipe for Jalapeņo Pulled Chicken (Slow Cooker), by , is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Samuel Kapros


2 lb. Chicken Breast
1 small Onion, diced
2 cloves Garlic, minced
16 oz. Green Salsa
2 T. Chili Powder
1 T. Cumin
1 Jalapeno, sliced
1 c. Chicken Brith
Salt and Pepper (to taste)


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 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. Garnish with fresh sliced jalapeņo, cilantro, and lime.

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Number Of Servings:
Preparation Time:
Preparation Time:
8 hours




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