Slow Cooker Jalapeno Chicken

Servings 6 servings


  • 6 boneless skinless chicken breast halves 4-oz.
  • 2 cups low sodium chicken broth
  • 1/2 cup lemon juice
  • 1/2 cup sliced pickled jalapenos drained
  • 1 teaspoon lemon zest
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 cup chopped onion
  • 4 cloves garlic pressed
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper


  • In a slow cooker, combine all ingredients; stir well.
  • Cover and cook on LOW for 8 hours or until chicken easily pulls apart. Using a slotted spoon, transfer chicken to a cutting board and shred with 2 forks; return to slow cooker juices and blend well.


SERVING SUGGESTION: Fill warmed corn tortillas with chicken mixture, shredded lettuce, diced avocado and green onions, chopped cilantro and salsa. Add buttered corn on the cob on the side.
VEGETARIAN: Replace chicken with 15 ounces each of black beans and kidney beans, drained and rinsed or homemade. Use vegetable broth.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure broth and pickled jalapenos are gluten free.
NUTRITION: Per Serving: 172 Calories; 2g Fat; 31g Protein; 7g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 734mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat. Points: 4
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