Description
This Mexican Pulled Chicken recipe features tender, slow-cooked chicken breasts and thighs simmered in a flavorful sauce of diced tomatoes, cider vinegar, tomato paste, and a blend of spices including cumin, oregano, and chili powder. Enhanced with sweet red pepper rings and onion, this dish combines a subtle heat from hot sauce and Tabasco with the sweetness of agave nectar, creating a perfect balance of flavors. Ideal for family gatherings or meal prep, this recipe yields moist, shreddable chicken perfect for tacos, sandwiches, or nachos.
Ingredients
Scale
Vegetables
- 1 sweet red pepper, stemmed, seeded, and cut into large rings
- 1 large onion, trimmed and cut into large rings
Meat
- 2 pounds boneless skinless chicken breast halves, trimmed
- 2 pounds boneless skinless chicken thighs, trimmed
Tomato & Vinegar Components
- 2 (14.5 ounce) cans diced tomatoes
- 4 tablespoons cider vinegar
- 4 tablespoons tomato paste
Sweeteners & Condiments
- 4 tablespoons Agave Nectar
- 2 tablespoons whole grain mustard
- 2 tablespoons Rocket Fuel (or your favorite hot sauce)
- 1 teaspoon Tabasco sauce
Spices & 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: Begin by cutting the sweet red pepper into large rings after removing the stem and seeds. Trim and cut the onion into large rings as well. These will add depth and sweetness to the chicken during cooking.
- Trim the chicken: Trim any excess fat or skin from the chicken breasts and thighs to ensure even cooking and tenderness. You will be using both types of cuts for a balanced flavor and texture.
- Combine liquid ingredients and spices: In a large bowl, mix together the diced tomatoes, cider vinegar, tomato paste, agave nectar, whole grain mustard, and all the dry spices: onion powder, cumin, chili powder, garlic powder, oregano leaves, and coriander. Add the Tabasco sauce and your preferred hot sauce (Rocket Fuel) to the mixture to build a spicy and flavorful base.
- Layer the pot: In a slow cooker or a large heavy-bottomed pot, arrange the onion and red pepper rings as the base layer. Place the chicken breasts and thighs on top of these vegetables.
- Pour sauce over chicken: Pour the tomato and spice mixture evenly over the chicken and vegetables, making sure the chicken is well-coated with the sauce.
- Cook the chicken: Cover and cook in the slow cooker on low for about 3 hours, or until the chicken is completely cooked through and tender enough to shred easily. If using a stovetop pot, cook on low heat, covered, for approximately the same time, checking occasionally to prevent sticking and adding a splash of water if the sauce thickens too much.
- Shred the chicken: Once cooked, remove the chicken pieces from the pot, shred them using two forks, and then return the shredded chicken to the sauce to absorb the flavors for a few minutes before serving.
- Serve: Serve the pulled Mexican chicken hot, ideal for tacos, burritos, sandwiches, or alongside rice and beans.
Notes
- The mix of chicken breasts and thighs balances lean and slightly fattier meat for the best texture and flavor.
- You can adjust the heat level by varying the amount of hot sauce or omitting the Tabasco for a milder version.
- If you do not have a slow cooker, use a heavy-bottomed pot and simmer gently on low heat for the same time, stirring occasionally.
- Leftovers freeze well and can be stored in the freezer for up to 3 months.
- For extra smoky flavor, you can add a small amount of smoked paprika or chipotle powder to the spice mix.
