Description
This Mexican Pulled Chicken recipe combines tender, slow-cooked chicken with vibrant Mexican spices and a touch of sweetness from agave nectar. Featuring a mix of chicken breasts and thighs simmered with bell peppers, onions, tomatoes, and an array of bold seasonings, this dish delivers a perfect balance of smoky, spicy, and tangy flavors. Ideal for serving in tacos, burritos, or over rice, it is a versatile and crowd-pleasing meal that cooks slowly for maximum tenderness.
Ingredients
Scale
Vegetables and Proteins
- 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
Canned and Sauces
- 2 (14.5 ounce) cans diced tomatoes
- 4 tablespoons cider vinegar
- 4 tablespoons tomato paste
- 4 tablespoons Agave Nectar
- 2 tablespoons whole grain mustard
- 2 tablespoons Rocket Fuel (or your favorite hot sauce)
- 1 teaspoon Tabasco sauce
Spices and Seasonings
- 2 teaspoons onion powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 tablespoon dried oregano (leaves)
- 1 tablespoon coriander
Instructions
- Prepare the Vegetables: Cut the sweet red pepper into large rings after removing the stem and seeds. Trim and slice the large onion into rings to prepare for layering.
- Trim and Combine Chicken: Trim any excess fat from the boneless skinless chicken breasts and thighs, then set aside.
- Mix Sauce Ingredients: In a large bowl, combine diced tomatoes, cider vinegar, tomato paste, agave nectar, whole grain mustard, and hot sauces (Rocket Fuel and Tabasco). Stir in onion powder, cumin, chili powder, garlic powder, dried oregano, and coriander until fully incorporated.
- Assemble in Slow Cooker or Large Pot: Place the prepared pepper and onion rings at the bottom of the cooking vessel. Layer the trimmed chicken breasts and thighs on top of the vegetables. Pour the mixed sauce evenly over the chicken and vegetables.
- Cook the Chicken: Cover and cook on low heat for approximately 3 hours, allowing the chicken to slowly braise in the flavorful sauce until tender and easily shredded.
- Shred the Chicken: Remove the chicken pieces from the cooking vessel and shred them using two forks. Return the shredded chicken to the sauce and mix well to coat.
- Serve: Use the pulled chicken as a filling for tacos, burritos, or serve over rice or salad for a delicious Mexican-inspired meal.
Notes
- You can substitute chicken thighs for all chicken if you prefer darker meat with more flavor and moisture.
- If you don’t have a slow cooker, this dish can be made in a heavy pot on the stovetop using low heat for 3 hours.
- Adjust the amount of hot sauce to control the spice level according to your preference.
- Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
- Serve with fresh cilantro, lime wedges, and warm tortillas for an authentic Mexican experience.
