Description
This Mexican Pulled Chicken recipe brings together tender, slow-cooked chicken breasts and thighs infused with a vibrant blend of smoky, spicy, and tangy flavors. Cooked low and slow with diced tomatoes, sweet peppers, and a carefully balanced mix of spices and sauces, this dish is perfect for tacos, sandwiches, or a flavorful dinner centerpiece serving 8 to 9 people.
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
Sweeteners & Sauces
- 4 tablespoons Agave Nectar
- 2 tablespoons whole grain mustard
- 1 teaspoon Tabasco sauce
- 2 tablespoons Rocket Fuel (or your favorite hot sauce)
Spices & Herbs
- 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: Begin by washing and cutting the sweet red pepper into large rings and the onion into similar large rings. This ensures they will cook evenly and infuse the chicken with rich flavors.
- Mix the Sauce: In a large mixing bowl, combine the diced tomatoes, tomato paste, cider vinegar, agave nectar, whole grain mustard, Tabasco sauce, and your preferred hot sauce (Rocket Fuel or similar). Stir in the onion powder, cumin, chili powder, garlic powder, dried oregano, and coriander until well blended.
- Assemble the Chicken: In a slow cooker or a large pot suitable for slow cooking, place the chicken breasts and thighs. Lay the sweet red pepper and onion rings on top of the chicken evenly.
- Add the Sauce: Pour the prepared tomato and spice sauce over the chicken and vegetables, making sure everything is well coated with the sauce mixture.
- Cook the Chicken: Cover and cook the assembly on low heat for approximately 3 hours until the chicken is tender and easily pulls apart with a fork.
- Shred the Chicken: Once cooked, remove the chicken pieces from the pot and use two forks to shred the meat finely. Return the shredded chicken to the slow cooker to soak up the flavorful sauce for 10-15 minutes.
- Serve: Serve the pulled chicken hot with your choice of sides, such as tortillas, rice, or a fresh salad, making it perfect for tacos or sandwiches.
Notes
- You can substitute chicken thighs with more breasts if you prefer leaner meat, but thighs add more tenderness and flavor.
- Adjust the amount of hot sauce based on your desired spice level.
- For a stovetop version, cook in a heavy skillet or Dutch oven over low heat for 3 hours, covered, stirring occasionally.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adding a squeeze of fresh lime before serving brightens up the flavors wonderfully.
