Mexican Pulled Chicken

Mexican Pulled Chicken is a flavorful, versatile dish that can be used in tacos, burritos, enchiladas, salads, or even served on its own with rice. Juicy, tender chicken is slow-cooked with bold spices and a tangy tomato sauce for a meal that’s as easy to make as it is delicious.

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Why You’ll Love This Recipe

• Packed with Flavor: A robust blend of spices gives this dish authentic Mexican flair.
• Simple & Easy: Minimal prep and slow cooking make it a stress-free meal option.
• Versatile: Perfect for tacos, bowls, or as a standalone dish.
• Meal Prep Friendly: Make it ahead of time and enjoy it throughout the week.

Ingredients for Mexican Pulled Chicken

Here’s what you’ll need to make this flavorful chicken:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 can (14 oz) diced tomatoes (with juices)
• 1/2 cup chicken broth
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Chopped fresh cilantro (for garnish)

Tools You’ll Need

• Large skillet or sauté pan
• Slow cooker, Instant Pot, or Dutch oven
• Forks for shredding the chicken
• Mixing spoon

How to Make Mexican Pulled Chicken

Step 1: Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the chicken thighs or breasts with salt and pepper.
3. Sear the chicken on both sides until golden brown, about 2-3 minutes per side. Remove and set aside.

Step 2: Prepare the Sauce

4. In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 2-3 minutes.
5. Stir in the tomato paste, chili powder, cumin, smoked paprika, coriander, cayenne (if using), and oregano. Cook for 1 minute to toast the spices.
6. Add the diced tomatoes and chicken broth. Stir well to combine.

Step 3: Cook the Chicken

Slow Cooker:
7. Transfer the sauce to a slow cooker. Add the seared chicken, ensuring it’s coated with the sauce. Cook on low for 6-8 hours or on high for 3-4 hours.
Instant Pot:
7. Add the sauce and chicken to the Instant Pot. Cook on high pressure for 15 minutes, then do a natural release for 10 minutes.
Dutch Oven:
7. Combine the sauce and chicken in a Dutch oven. Cover and cook at 325°F (160°C) for 1.5-2 hours, checking occasionally to ensure it doesn’t dry out.

Step 4: Shred the Chicken

8. Once cooked, remove the chicken from the pot and shred it with two forks.
9. Return the shredded chicken to the sauce and stir to combine.

Step 5: Add Lime Juice and Serve

10. Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
11. Garnish with chopped cilantro and serve warm.

Serving Suggestions

• Tacos: Serve in soft tortillas with shredded lettuce, cheese, and pico de gallo.
• Bowls: Layer over rice or quinoa with beans, avocado, and salsa.
• Enchiladas: Use as a filling, roll in tortillas, and bake with enchilada sauce and cheese.
• Salads: Add to a bed of greens with your favorite toppings for a hearty salad.

Tips for the Best Mexican Pulled Chicken

• Use Dark Meat for Juicier Results: Chicken thighs tend to stay more tender and flavorful than breasts.
• Adjust the Heat: Add more cayenne or diced jalapeños if you like it spicy.
• Make It Ahead: The flavors deepen when made in advance. Reheat gently for the best taste.
• Double the Batch: Freeze leftovers for a quick meal solution on busy days.

Storage Instructions

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a skillet over medium heat with a splash of chicken broth to keep it moist.

Frequently Asked Questions (FAQ)

Q1: Can I use pre-cooked chicken?
A: Yes! Shred pre-cooked rotisserie chicken and simmer it in the sauce for 15-20 minutes.

Q2: Can I make this recipe vegetarian?
A: Substitute the chicken with jackfruit, mushrooms, or beans for a plant-based alternative.

Q3: Can I skip the searing step?
A: While searing adds flavor, you can skip it if you’re short on time. The chicken will still be delicious.

Conclusion: A Flavorful Favorite for Any Occasion!

This Mexican Pulled Chicken is a crowd-pleaser, bursting with bold spices and rich, saucy goodness. Whether you’re whipping up a quick taco night or preparing a meal for the week, this recipe is guaranteed to satisfy. Try it today—you won’t be disappointed!

Did you make this recipe? Share your photos and tag us on Pinterest—we’d love to see your creations!

Preparation Time: 15 minutes
Cooking Time: 6-8 hours (slow cooker), 15 minutes (Instant Pot), or 1.5-2 hours (Dutch oven)

Nutritional Information (per serving):
Calories: 220 | Protein: 27g | Carbohydrates: 8g | Fat: 8g | Fiber: 2g

Enjoy this delicious Mexican-inspired dish and don’t forget to share it with your loved ones!

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