Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Pulled Chicken

Mexican Pulled Chicken


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sakan
  • Total Time: 0 hours

Description

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.
 
Subscribe to our newsletter to get more mouthwatering recipes like this delivered straight to your inbox!
 

Ingredients

Scale
  • 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)

Instructions

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

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

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

Step 5: Add Lime Juice and Serve

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

Notes

  • 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.
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours (slow cooker), 15 minutes (Instant Pot), or 1.5-2 hours (Dutch oven)
  • Cuisine: American