Spicy Pulled Chicken

If you like flavor, curry and spice, this canning recipes is for you! Pull a jar off the shelf and heat, pouring over rice, noodles or using as you would pulled pork on a bun. It does take time but the finished product is worth the effort!

Spicy Pulled Chicken (makes 7 quarts)


  • meat from 10 medium sized old hens, baked and de-boned
  • 2 quarts whole canned tomatoes (8 C)
  • 2 large onions
  • 1 Tbs chili seed
  • 3 Tbs yellow curry powder
  • 2 tsp salt or herbamare
  • 1 quart (4 C) chicken broth


How to pre-cook chickens: place birds in a large turkey roaster. If needed, cut chickens into sections. Cover half-way with hot water, add 1 Tbs salt and bake at 350F for 3-4 hours. Flip the contents when halfway through baking. When meat is done, remove meat and shred. Save bones for broth.

Pulverize tomatoes and onions in blender. Mix into shredded meat. For each 1 quart jar add 3 Tbs curry, 2 tsp salt, 1 Tbs chili seed (note: can omit if you don’t like heat) to the meat. Mix well and add 1 quart chicken broth from cooker. Re-heat everything over stove top, stirring often. When juices are simmering, fill jars, leaving 1 inch headspace. Top with juices, being sure to leave equal head space.

Where I live at just over 2,000 ft in elevation with my weighted-gauge pressure canner, I must process pints for 75 minutes and quarts for 90 minutes.