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kings hawaiian jalapeno rolls with spicy chipotle shredded chicken (slow cooker)

Spicy Chipotle Chicken with Hawaiian Sweet Jalapeno Rolls

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  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x


Saucy shredded chicken with a bit of a kick served on top of sweet and spicy jalapeño rolls. This is an easy meal for a summer dinner.


Units Scale
  • 1 cup diced yellow onions
  • 3 garlic cloves, peeled
  • 2 (14.5 oz) cans diced tomatoes
  • 1 tsp kosher salt
  • 3 chipotle peppers in adobo sauce (if you want it less spicy use only 1 or 2 peppers)
  • 2 Tbsp minute tapioca*
  • 3 Tbsp brown sugar
  • 2 lbs boneless, skinless chicken thighs (or breasts)
  • 1 package King’s Hawaiian Jalapeño rolls


  1. In a blender combine the onions, garlic, tomatoes, salt and chipotle peppers. Blend until smooth.
  2. Stir in the tapioca and brown sugar.
  3. Place the chicken in the bottom of a 5-6 quart slow cooker. Pour the sauce over the chicken.
  4. Cover the slow cooker and cook on LOW for 4-6 hours or until chicken is very tender.
  5. Shred the meat on a cutting board and then return back to the slow cooker and stir together with the sauce.
  6. Serve the saucy meat on top of the rolls**.


*Tapioca is a thickener. It will keep the sauce from getting too runny.
**I toasted my rolls under the broiler, but it’s up to you if you want to do that or not.