Slow Cooker Jalapeño Shredded Chicken

I love making a batch of this when I have a little extra time because it saves me so much time later in the week. Once the chicken is shredded, I portion some for the freezer and keep the rest in the refrigerator for easy meals. It's also a cost-effective way to have a generous amount of cooked chicken on hand without buying packages of boneless chicken.

The jalapeños give the chicken a little heat and plenty of flavor, but it's mild enough to work in different recipes. I use it for everything from chicken enchiladas and baked nachos to BBQ chicken pizza, and having the chicken already cooked means those meals come together much faster.

Ingredients

Whole Chicken - Use a broiler, fryer, or roasting chicken around 6 pounds. I prefer using a whole chicken because the skin and bones add flavor as it cooks, and you end up with a generous batch of shredded chicken to use for several meals. A 6-pound chicken yields about 2 pounds, or 6 cups, of shredded meat.

Chicken Breasts or Thighs - You can substitute chicken breasts or thighs for the whole chicken if you prefer using individual cuts. Bone-in breasts take approximately 2-3 hours on low, while boneless breasts take about 1-2 hours. Bone-in thighs take about 4-5 hours, while boneless thighs take about 3-4 hours. In either case, cook until the chicken reaches 165°F and is tender enough to shred.

Jalapeños - Two medium jalapeños give the chicken a noticeable jalapeño flavor with moderate heat. For less heat, use one jalapeño and remove the seeds and inner membranes; for more heat, leave the membranes in or add another pepper.

How to Make Slow Cooker Jalapeño Chicken

Add the chicken and seasonings

Place the sliced onion and chicken stock in the bottom of the slow cooker, then set the whole chicken on top. Sprinkle the diced jalapeños, poultry seasoning, salt, and pepper over the chicken.

The chicken does not need to be submerged in the liquid. The 2 cups of stock in the bottom of the slow cooker are enough, and the chicken will release additional juices as it cooks.

Cook until the chicken is tender

Cover and cook on high for 3-4 hours or low for 5-6 hours, until the chicken is very tender and the meat easily pulls away from the bones.

For a whole chicken, I like to check the temperature in both the thickest part of the breast and the thigh to make sure the entire bird has reached at least 165°F. Once the chicken is cooked through, carefully transfer it to a cutting board or large dish.

Shred and combine

Remove and discard the skin and bones, then shred the meat into bite-sized pieces using two forks or kitchen tongs. I find it easiest to do this while the chicken is still warm.

Before discarding the cooking liquid, strain out the onions and jalapeños. Toss the cooked vegetables with the shredded chicken, adding a little of the cooking liquid if the chicken needs more moisture.

Tips for Making Shredded Chicken

• Don't wash the chicken. Rinsing raw chicken can spread bacteria around your sink and surrounding surfaces. See my guide to handling food safely for more tips on safely preparing raw chicken.
• Handle jalapeños carefully. If your skin is sensitive to peppers, wear food-safe gloves when chopping them. Jalapeño oils can remain on your hands and cause irritation, especially if you touch your eyes.

How to Store and Freeze

If you're making a large batch for future meals, I recommend dividing the shredded chicken into smaller portions before freezing so you can thaw only what you need.

• Refrigerator - Store shredded chicken in an airtight container for 3-4 days.
• Freezer - Store in an airtight freezer-safe container or freezer bag for up to 3 months. Remove as much air as possible before sealing to help prevent freezer burn.
• To use from frozen - Thaw the amount you need in the refrigerator, then reheat gently with a splash of chicken broth or water to keep the shredded meat moist.

You can also save the strained cooking broth. Store it in the refrigerator for 3-5 days or freeze it for up to 3 months. I like saving it to use as the base for soup.