Weekly Recipes

Tomatillo Chile Pulled Chicken

Simple Pulled Chicken

Tomatillo Chile Pulled Chicken – a simple yet versatile and healthy main dish that can be used in tacos, burritos, on salads, in sandwiches – and it freezes well.

This recipe is about as easy as it gets – and it’s soooo good for you. Paleo, gluten free, low fat, you name it. It also freezes well. Just dump 4 ingredients into a slow cooker, and let it go for 4 hours. It starts to fall apart on its own, but then you help it out with a couple forks and you get some really nice, incredibly versatile pulled chicken.

I used Winking Girl Hot Tomatillo Salsa and Big Jim chiles for this one. It comes out with some significant heat, but also very nice flavor.  You can adjust the heat by picking hot or mild salsa, hot or mild green chiles, or both. It was a bit too hot for my son, so I just took another chicken I’d just roasted, pulled off some meat, shredded it, and then blended it in with the pulled chicken. That made it just right for him. This year all the chiles are turning out much hotter than usual, so the Big Jims are a hot chile this year instead of their normal medium.

I like to make simple main dish basics like this pulled chicken and then freeze them in small plastic bags with just enough for 2 to 4 servings. Very convenient for putting together a great dinner in no time.

Tomatillo Chile Pulled Chicken
Prep time
Cook time
Total time
Serves: 8 servings
  • 1½ lbs skinless, boneless chicken thighs
  • ½ cup tomatillo salsa
  • ½ cup diced green chiles
  • ½ cup chopped onion
  • ½ tsp ground cumin
  • salt & pepper to taste
  1. Dump all ingredients into a slow cooker and cook on low for 4 hours.
  2. Put chicken on a plate and with 2 forks, shred.
  3. You may have excess liquid; if so, put chicken and liquid into a saucepan and cook over medium heat to reduce liquid.
  4. Serve on tacos, in burritos, on a salad, in sandwiches, etc.
  5. Enjoy!
  6. Also freezes well.


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