Name: Mexican Pulled Chicken Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 1 sweet red pepper, stemmed, seeded, and cut into large rings; 1 large onion, trimmed and cut into large rings; 2 pounds boneless skinless chicken breast halves, trimmed; 2 pounds boneless skinless chicken thighs, trimmed; 2 (14.5 ounce) cans diced tomatoes; 4 tablespoons tomato paste; 4 tablespoons cider vinegar; 4 tablespoons agave nectar; 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)

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

Scale

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)

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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