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+ servings
shredded chicken in a blue ceramic dish next to whole jalapenos

Jalapeno Slow Cooker Pulled Chicken

Amanda
This easy jalapeño slow cooker pulled chicken is the best for tacos, enchiladas, soup or nachos. Seasoned and slow roasted, this whole chicken is then shredded to be used right away or frozen for later!
5 from 3 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dishes
Cuisine American, Mexican
Servings 10 servings
Calories 210 kcal

Ingredients
  

  • 1 medium yellow onion sliced
  • 2 cups chicken stock or broth
  • 6 pound whole chicken neck and gizzards removed
  • 1-2 large jalapeño peppers seeded and diced
  • 1 teaspoon poultry seasoning
  • 1 Tablespoon kosher salt
  • 1 teaspoon black pepper

Instructions
 

  • In the bottom of a slow cooker, place sliced onions and chicken broth or stock.
  • Lay the whole chicken on top of the onions and top with the jalapeños and seasonings.
  • Cover and cook on high for 3-4 hours or on low for 5-6 hours or until the chicken is tender and falling off the bone.
  • Remove the chicken from the slow cooker and place it on a cutting board. Separate the skin and bones from the meat and discard them.
  • Using forks or kitchen tongs, pull apart the meat until the chicken is shredded into smaller pieces.
  • Strain the onions and jalapeños from the broth, saving the broth for later or discarding it. 
  • Mix the onions and jalapeños with the pulled chicken and use immediately or cool and store for use later. 

Notes

  • A 6-pound whole chicken will yield approximately 2 pounds or 6 cups of shredded meat and 4 cups of broth. You can also break down the chicken into pieces for faster cooking.
  • Don't wash chicken before cooking it as it increases the risk of salmonella.
  • Use food safe gloves when dicing the jalapeños to prevent the oils from getting on your hands and potentially in your eyes.
  • Gloves can also be used when handling raw chicken to help prevent contamination.
  • Always cook chicken to a minimum internal temperature of 165˚ when checked with a kitchen thermometer. The temperature should be checked both in the thickest part of the breast as well as in the thigh for a whole bird.
  • When freezing for later, store the pulled chicken in single use serving containers for easy defrosting and use.
 

Substitutions and Variations

  • Chicken - A whole chicken is great for slow cooking and the skin and bones adds a ton of extra flavor. A broiler, roaster, or fryer chicken will work best. Aim for a bird that is about 6 pounds. Alternatively, chicken breasts or thighs can also be used.
    • Chicken Breasts - Bone in chicken breasts will take approximately 2-3 hours on low. Boneless chicken breasts will take about 1 - 2 hours on low.
    • Chicken Thighs - Bone in chicken thighs will take about 4-5 hours on low. Boneless chicken thighs will take about 3-4 hours.
  • Jalapeños - The jalapeños in this recipe add a nice spice to the chicken without it being overwhelming. For less spice, use just one pepper and make sure to remove the seeds. For an extra spicy dish, leave the seeds in and use 2 or even 3 jalapeño peppers!
  • Plain - If you don't want the spice or jalapeño flavor, omit the peppers and slow roast the whole chicken with just the onions, broth and seasonings.
 

Make Ahead and Storage Instructions

Cool the chicken and broth completely before storing it in the airtight container for later use. 
  • Fridge - This pulled chicken will keep in the refrigerator, in an airtight container for 3-5 days.
  • Freezer - Pulled chicken will keep in the freezer, in an airtight container for up to 3 months.
  • Broth - If you decide to save the broth from cooking the chicken, it will keep in an airtight container for 3-5 days in the refrigerator and up to 3 months in the freezer. It's great for soup!

Nutrition

Serving: 0.5cupCalories: 210kcalCarbohydrates: 3gProtein: 18gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 828mgPotassium: 239mgFiber: 1gSugar: 1gVitamin A: 145IUVitamin C: 4mgCalcium: 17mgIron: 1mg
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