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.
Â
Subscribe to our newsletter to get more mouthwatering recipes like this delivered straight to your inbox!
Â
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
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken thighs or breasts with salt and pepper.
- Sear the chicken on both sides until golden brown, about 2-3 minutes per side. Remove and set aside.
Step 2: Prepare the Sauce
- In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 2-3 minutes.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, coriander, cayenne (if using), and oregano. Cook for 1 minute to toast the spices.
- 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
- Once cooked, remove the chicken from the pot and shred it with two forks.
- Return the shredded chicken to the sauce and stir to combine.
Step 5: Add Lime Juice and Serve
- Stir in the lime juice and adjust seasoning with additional salt and pepper, if needed.
- 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