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Mexican Pulled Chicken is easy to make, super flavorful and the basis for so many delicious meals!
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. This chicken is perfectly flavored with a spicy blend of tomatoes and peppers as well as other seasonings. It’s cooked in the oven until fork-tender, then shredded. Scroll down to the recipe card below to watch a video to see how it’s made.
A good Mexican pulled chicken is a great recipe to have in your go-to recipe 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 enchiladas, Mexican 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) – because the thigh meat lends so much more flavor and juiciness to the finished dish than using the breast meat alone.
Since originally posting this recipe back in February 2013, this Mexican Pulled Chicken has become one of our most popular recipes of all time. We’ve updated the photos and created a video (scroll down below to watch it) since our original post.
Can I make Mexican Pulled Chicken in the slow cooker?
Over the years, we’ve been asked if this Mexican Pulled Chicken recipe can be made in the slow cooker. The answer is YES!
While we haven’t cooked it in the slow cooker ourselves, several of our readers have posted in the comment section below that they saw great results making this recipe in their crock pot. Enjoy!
Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.
You may also like these other recipes made with this Mexican Pulled Chicken:
- Chicken Enchiladas with White Sauce
- Chicken Chimichangas
- Pulled Chicken Chilaquiles
- Pulled Chicken Tacos
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Mexican Pulled Chicken
Mexican Pulled Chicken is easy to make, super flavorful and the basis for so many delicious meals!
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
- Preheat oven to 275 degrees F.
- Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.
- Lay chicken over onions and peppers.
- In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.
- 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.)
- Place in oven for three hours.
- Remove the pan from oven and peel off parchment paper and foil.
- Place chicken on a cutting board and shred with two forks.
- Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish
- Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.
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In step 9, am I discarding the liquid of the solids?
You’re straining some of the liquid (keep the chicken!) so the dish isn’t overly liquidy.
I make this all the time. Super easy and delish. Moist tender chicken that you don’t have to fuss over. Sauce is scrumptious.
Thank you Holly!
This is my very picky daughter’s favorite food. So easy to make and such great flavor!
As the mom of a picky eater, I love this comment Pam! Thank you!
I used this great chicken for enchiladas, and it was great. Very tender and flavorful chicken. My husband can’t stop raving about the chicken. Thank you.
You’re welcome Mary – so glad the chicken was a hit!
Delicious
Thanks Carla!
Awesome for my chimichangas !!!! Loved it
Thanks Carla!
Loved it I made chicken chimichangas
Thank you so much Carla!
Loved this recipe
Thanks Carla!
This looks amazing, do you have to drain off the extra liquid at the end of cooking time?
Hi Kyle – You don’t have to! Depending on how you plan to serve the meat, you might want to strain off a little but the liquid has tons of flavor and can be saved if you’d like.
Adapted to electric preasure cooker because I did not have three hours it was wonderfully. The flavors married very well.
Great to know this Robbie! Thank you!