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Mexican Pulled Chicken

One of the most popular recipes on our site - this Mexican Pulled Chicken is delicious and versatile! Great in sandwiches, enchiladas, tacos, and more!

Jack recently prepared a wonderful Mexican-themed dinner for us, and this Mexican Pulled Chicken recipe played a starring role in several of the dishes he made!  The chicken is perfectly flavored with a spicy blend of tomato and peppers as well as other seasonings, and it’s cooked until fork-tender and then shredded.

One of the most popular recipes on our site - this Mexican Pulled Chicken is delicious and versatile! Great in sandwiches, enchiladas, tacos, and more!

A good Mexican pulled chicken is a great recipe to have in your collection!  It can be eaten as-is or as part of a sandwich, or it can be used in many other recipes!  In fact, several of our other very popular recipes here on A Family Feast use this recipe including our enchiladasMexican lasagna, and our chicken chimichangas!  The key is to use a mix of white and dark meat in this recipe (we used a combination of boneless chicken thighs and breasts) – and the thigh meat lends so much more flavor and juiciness to the finished dish than using the breast meat alone.

One of the most popular recipes on our site - this Mexican Pulled Chicken is delicious and versatile! Great in sandwiches, enchiladas, tacos, and more!

Mexican Pulled Chicken
 
Serves: 4 pounds
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1 sweet red pepper, stemmed and 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
  • 4 tablespoons cider vinegar
  • 2 14.5 ounce cans diced tomatoes
  • 4 tablespoons tomato paste
  • 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)
Instructions
  1. Preheat oven to 275 degrees.
  2. Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.
  3. Lay chicken over onions and peppers.
  4. In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.
  5. Pour the tomato mixture over the chicken. Cover with parchment paper then foil. (The parchment paper will prevent the tomato acids from reacting with the foil.)
  6. Place in oven for three hours.
  7. Remove the pan from oven and peel off parchment paper and foil.
  8. Place chicken on a cutting board and shred with two forks.
  9. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish
  10. Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.

 

You may also like:

Chicken Enchiladas

Chicken Enchiladas with White Sauce - A Family Feast

Chicken Chimichangas

Chicken Chimichangas - A Family Feast

Mexican Lasagna

Mexican Lasagna with White Sauce - A Family Feast

Mexican Shredded Beef

Mexican Shredded Beef - A Family Feast

Cinco de Mayo Recipes

Cinco de Mayo Recipes - A Family Feast

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  1. oh my goodness, just finished making your Mexican shredded chicken-made a slider for myself with jalapenos, and added made cole slaw-and it’s delicious!!!! I have a potluck tomorrow, and didn’t want the typical shredded BBQ chicken, I looked around, and remembered your site, how you have great recipes. It’s a keeper, I’ll be taking it in a crockpot to keep the chicken warm-Thank you for sharing your recipes

  2. Mexican was my daughters birthday dinner pick. She wanted chicken enchiladas so I decided to try and change things up a little. Your pulled chicken was OUTSTANDING! Used it to make chicken enchilada’s. My daughter said this will be her standard birthday meal request from now on.

  3. Can you make this ahead and freeze in smaller amounts to use at different times? Always looking for ideas to keep on hand for a quick meal.

  4. I’m just making this in the crockpot and when putting in my oregano I used ground and I’m thinking I should have used leaf. Will this taste way off?

    • Hi Nichole – The ground oregano might give it a little stronger flavor – hopefully it will still taste good! I will edit the recipe to clarify oregano leave…thanks for writing to us today.

  5. Dear Jack and Martha,

    Very rarely do I take the effort to comment. I tried out this recipe, and it came out so good. Your effort and details of every aspect is well appreciated. WE now have a staple lunch for our 2 kids….

    Once again, Keep up this great work, of helping to hold on to our traditional recipes and techniques….
    Good food…takes 3 hrs to cook…..so that goodness can enter….

    Sun

  6. So if I cut this recipe in half, since there is only 2 of us, how long would I then cook it for??

    • Hi Kris – Sorry for not responding sooner. The cooking time will probably be similar (you’ll still want to cook the chicken until fork tender). You could try checking it around 2 hours to see if it shreds but you might end up going the full 3 hours for the full batch. Hope that helps!

Trackbacks

  1. […] since we published our recipe earlier this year for Mexican Pulled Chicken, as well as all of the various recipes you can make using pulled chicken (see here, here, and […]

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