If you’re craving something bursting with rich, bold flavors and incredible warmth, you’ve come to the right place. This Mexican Pulled Chicken Recipe is a total game-changer—juicy chicken slow-cooked with a vibrant mix of spices, tangy tomato, and just the perfect kick of heat. The combination of chicken breasts and thighs keeps it tender and full of flavor, while the roasted vegetables add sweetness and depth. Whether you’re planning a casual family dinner or want to impress friends with a delicious homemade feast, this recipe delivers satisfaction in every bite.
Ingredients You’ll Need
Each ingredient in this Mexican Pulled Chicken Recipe plays a key role in creating its signature taste and texture. From smoky spices to tangy vinegar and naturally sweet agave nectar, these components come together in perfect harmony to craft that mouthwatering, pulled-chicken goodness.
- Sweet red pepper: Adds a touch of natural sweetness and color that balances the savory elements.
- Large onion: Provides aromatic depth and a subtle sweetness when cooked down.
- Boneless skinless chicken breast halves (2 pounds): Offers lean protein that shreds beautifully.
- Boneless skinless chicken thighs (2 pounds): Brings extra moisture and richness to the dish.
- Diced tomatoes (2 cans, 14.5 oz each): Bring juiciness and a vibrant tomato base for the sauce.
- Cider vinegar (4 tablespoons): Adds tang and brightness that lifts all the flavors.
- Tomato paste (4 tablespoons): Intensifies the saucy depth with concentrated tomato flavor.
- Agave nectar (4 tablespoons): A natural sweetener that perfectly counterbalances the spices.
- Whole grain mustard (2 tablespoons): Introduces a subtle tanginess and texture contrast.
- Onion powder (2 teaspoons): Enhances the savory notes with ease and consistency.
- Cumin (1 teaspoon): Delivers a warm, earthy base flavor essential in Mexican cooking.
- Chili powder (1 teaspoon): Brings mild heat and complexity to the chicken.
- Garlic powder (1 teaspoon): Infuses the dish with aromatic garlic flavor without overpowering.
- Tabasco sauce (1 teaspoon): Adds a sharp, spicy kick that wakes up your taste buds.
- Dried oregano leaves (1 tablespoon): Offers an herbal note that complements the tomato sauce beautifully.
- Coriander (1 tablespoon): Provides a citrusy undertone that brightens the overall flavor.
- Rocket Fuel hot sauce (2 tablespoons): Kicks up the heat to your preference with bold spice.
How to Make Mexican Pulled Chicken Recipe
Step 1: Prepare and Roast the Vegetables
Begin by preparing the sweet red pepper and large onion, cutting them into large rings as specified. Roasting these adds a smoky sweetness that acts as the perfect backdrop for your pulled chicken. The caramelization enhances natural sugars, making every bite irresistible.
Step 2: Season the Chicken
Trim and pat dry the chicken breasts and thighs. In a large bowl, combine the onion powder, cumin, chili powder, garlic powder, coriander, oregano, and a splash of hot sauce. Toss the chicken pieces in this spice mixture, ensuring every inch is coated. This step is crucial because the spices build the foundation for that authentic Mexican flavor.
Step 3: Create the Sauce
Mix diced tomatoes, tomato paste, cider vinegar, agave nectar, whole grain mustard, Tabasco sauce, and Rocket Fuel hot sauce in a bowl. The balance of acidity, sweetness, and heat in this sauce is what makes this Mexican Pulled Chicken Recipe truly special. It acts as the flavorful bath that slowly tenderizes the chicken and infuses it with moisture and spice.
Step 4: Slow Cook to Perfection
Place the seasoned chicken, roasted vegetables, and sauce into a slow cooker or a heavy pot with a tight-fitting lid. Set to low heat and let it cook for about 3 hours, or until the chicken is tender enough to shred easily. This slow cooking allows all the flavors to marry and the chicken to soak up every ounce of delicious sauce.
Step 5: Shred and Mix
Once cooked, remove the chicken pieces and use two forks to pull them into shredded pieces. Return the shredded chicken to the pot, stirring well to coat each strand with the sauce, ensuring every bite bursts with flavor and tenderness.
How to Serve Mexican Pulled Chicken Recipe
Garnishes
Fresh garnishes bring this dish to life. Chopped cilantro, slices of ripe avocado, a squeeze of lime, and a sprinkle of crumbled queso fresco or shredded cheese add such wonderful contrasts in texture and color. These toppings provide freshness and creaminess that perfectly balance the spicy, saucy chicken.
Side Dishes
Serve this pulled chicken alongside warm corn or flour tortillas for classic tacos, or go for a vibrant Mexican street corn salad to complement the flavors. Rice and beans are always a winner, soaking up any extra sauce and making it a complete, hearty meal everyone will love.
Creative Ways to Present
Get creative by rolling the Mexican Pulled Chicken Recipe into stuffed burritos with rice and beans, layering it in enchiladas, or using it as a topping for nachos. You can even stuff it into baked potatoes for a fun twist. Every option brings its own delicious spin to the table.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, simply store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making the second-day chicken even more irresistible. Try to eat within 3-4 days for the best taste and freshness.
Freezing
This recipe freezes beautifully. Transfer cooled chicken and sauce into a freezer-safe bag or container, removing as much air as possible. It can keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat your Mexican Pulled Chicken Recipe gently in a skillet over medium heat or in the microwave. Add a splash of water or broth if it seems dry to bring back that luscious sauciness. Stir occasionally to heat evenly and keep the chicken tender.
FAQs
Can I use just chicken breasts or thighs instead of both?
Yes, you can use either all breasts or all thighs depending on your preference. Thighs tend to stay moister and fend off dryness better, while breasts are leaner, so combining them gives a nice texture balance.
Is this recipe very spicy?
The heat level is moderate but can be easily adjusted by altering the amount of hot sauce you add. If you prefer mild dishes, reducing the chili powder and hot sauces works great without sacrificing flavor.
Can I make this dish in an Instant Pot?
Absolutely! Using an Instant Pot will cut the cooking time significantly. Use the sauté function to brown ingredients first, then pressure cook for about 20-25 minutes, followed by an automatic release.
What are some alternatives to agave nectar?
You can substitute agave nectar with honey, maple syrup, or even brown sugar. Each will add a touch of sweetness to balance the spices and acidity.
What’s the best way to shred the chicken?
Using two forks to pull the chicken apart works perfectly and keeps the texture rustic. Alternatively, a stand mixer fitted with a paddle attachment on low speed will shred large batches quickly and uniformly.
Final Thoughts
Trying this Mexican Pulled Chicken Recipe is one of those moments where cooking feels like pure joy. It’s hearty, flavorful, and oh-so-satisfying in every way. Whether for a family meal or a gathering with friends, it’s bound to become a beloved favorite in your recipe collection. So gather your ingredients and dive in—you’re about to create something truly delicious!
Print
Mexican Pulled Chicken Recipe
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
Description
This Mexican Pulled Chicken recipe features tender, flavorful chicken breasts and thighs slow-cooked with a vibrant mix of tomatoes, spices, and hot sauces. The dish blends rich, smoky, and tangy flavors with a touch of sweetness from agave nectar, making it perfect for tacos, sandwiches, or a hearty main course.
Ingredients
Vegetables
- 1 sweet red pepper, stemmed, seeded, and cut into large rings
- 1 large onion, trimmed and cut into large rings
Chicken
- 2 pounds boneless skinless chicken breast halves, trimmed
- 2 pounds boneless skinless chicken thighs, trimmed
Tomato Base
- 2 (14.5 ounce) cans diced tomatoes
- 4 tablespoons tomato paste
- 4 tablespoons cider vinegar
- 4 tablespoons agave nectar
Spices and Sauces
- 2 tablespoons whole grain mustard
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon Tabasco sauce
- 1 tablespoon dried oregano (leaves)
- 1 tablespoon coriander
- 2 tablespoons Rocket Fuel (or your favorite hot sauce)
Instructions
- Prepare Vegetables: Start by cutting the sweet red pepper and large onion into large rings, ensuring they are adequately trimmed and seeded where necessary to avoid bitterness.
- Combine Chicken and Vegetables: Place the boneless skinless chicken breasts and thighs into a large slow cooker or similar vessel. Layer the red pepper rings and onion rings evenly on top of the chicken.
- Add Tomato Mixture: In a bowl, mix the diced tomatoes, tomato paste, and cider vinegar. Stir in the agave nectar, whole grain mustard, onion powder, cumin, chili powder, garlic powder, Tabasco sauce, dried oregano, coriander, and Rocket Fuel hot sauce until fully combined. Pour this sauce mixture over the chicken and vegetables.
- Slow Cook: Cover and cook the mixture on low heat for 3 hours, allowing the chicken to become tender and infused with the rich spices and flavors of the sauce and vegetables.
- Shred Chicken: Once cooked, remove the chicken pieces and shred them using two forks. Return the shredded chicken to the slow cooker and mix it thoroughly with the sauce and vegetables for even flavor distribution.
- Serve: Serve the pulled chicken warm in tacos, over rice, or in sandwiches with your favorite toppings.
Notes
- You can substitute the Rocket Fuel hot sauce with any preferred hot sauce to adjust the heat level.
- For a spicier dish, increase the amount of chili powder or add fresh chopped jalapeños.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Agave nectar balances the acidity and heat with gentle sweetness, but you can substitute honey if preferred.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
