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Slow Cooker Shredded Jalapeno Chicken Sandwiches

Rated as 4 out of 5 Stars

"This is quite spicy."
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4 h 40 m servings 496
Original recipe yields 4 servings


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  1. Combine chicken breasts, broth, diced jalapenos, jalapeno seasoning, onion powder, and garlic powder in a 1.5 to 2-quart slow cooker.
  2. Cook on Low until chicken is tender and no longer pink in the center, 4 to 10 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. Drain liquid from the slow cooker and reserve. Shred chicken in the slow cooker using a fork. Add some of the reserved liquid as desired. Stir in sour cream, cream cheese, and pepper Jack cheese. Cook on Low until flavors fully combine, about 30 minutes. Stir well and serve in sandwich buns.


  • Cook's Notes:
  • Green chiles may be substituted for the canned jalapenos.
  • Monterey Jack cheese may be substituted for the pepper Jack cheese.
  • Tortilla chips may be substituted for the sandwich buns.

Nutrition Facts

Per Serving: 496 calories; 31.9 162.1 33.2 126 800 Full nutrition

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I didn't use the 1/2 teaspoon of jalapeno pepper seasoning and it didn't need it. It was plenty spicy without. What it did need is salt. Other than that I have no complaints and this was super s...