Mexican Pulled Chicken, is a quick, easy and truly versatile dish that takes minimal effort. You make it all in one pot, so less mess! It has a tomato based sauce, green chili peppers and Mexican seasonings. This is one of those recipes that will taste even better the next day after the flavors really blend and the Mexican shredded chicken freezes well so you could make a double batch and freeze it to have on hand.
The versatility of this dish is what makes it one of my staples when planning a Mexican dinner. This Mexican Pulled Chicken works great in tacos, quesadillas, fajitas, and burritos. Just throw all of the ingredients into one pot, simmer for 30 minutes, and enjoy!
Mexican pulled chicken would make a good taco filling topped with Avocado Crema, Black Beans Corn Salsa or Bell Pepper Salsa which is brightened with lime juice. It’s perfect for busy weeknights or when you need a flavorful, filling meal without the fuss! It would also be good in a Chicken Burrito Bowl or you could use it for a filling to make chicken quesadillas or chicken enchiladas. There are just so many different ways to serve this.
If you would like to try some other Mexican chicken recipes check out Chicken Tortilla Soup, El Pollo Loco Chicken, Mexican Chicken Crema, Salsa Chicken Rice Skillet, Baja Chicken and Chicken Enchilada Quesadilla.
If you are a fan of Mexican cuisine check out 35 Simple Cinco de Mayo Recipes.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Choose high quality, organic chicken breasts if possible. They tend to have better flavor and texture. Read 5 Reasons to Buy Organic Chicken.
SPECIAL EQUIPMENT NEEDED:
- Large Pot, Dutch Oven or large skillet: A large pot or skillet with a lid is needed to cook the chicken.
- Two Forks:For shredding the chicken after it has been cooked. Using two forks is an effective way to pull the meat apart into nice, thin shreds.
- Knife and Cutting Board:A sharp knife and a sturdy cutting board are essential for chopping the onions, mincing the garlic, and preparing any additional garnishes like fresh cilantro.
- Measuring Cups and Spoons:To accurately measure the canned ingredients, spices, and chopped items.
- Mixing Spoon:A wooden or heat resistant spoon is useful for stirring the ingredients in the slow cooker before cooking and mixing the shredded chicken back into the sauce.
SUBSTITUTIONS:
- The boneless skinless chicken breasts can be substituted with boneless skinless chicken thighs if you prefer dark meat.
- If you prefer fresh ingredients, you can use chopped fresh tomatoes and a little extra water or vegetable broth to compensate for the lack of juices that the canned tomatoes have.
- Instead of canned, you can use fresh green chilies. Roast them for a richer flavor. For a milder flavor, substitute the green chilies with bell peppers. If you want a smoky flavor substitute chipotle peppers in adobo sauce. You could also use a few drops of hot sauce.
- White onion or red onions can be used if yellow onions are unavailable.
- If fresh garlic is not available, you can use garlic powder. ½ teaspoon of garlic powder can be used to replace one clove of fresh garlic.
- If the taste of cilantro is too strong for you, flat-leaf parsley can be a good substitute.
- If cumin is not available, ground coriander can offer a similar earthy flavor though less intense. Chili powder could also be used, though it will alter the flavor profile slightly.
HOW TO STORE MEXICAN PULLED CHICKEN:
- Properly stored, the Mexican pulled chicken will last in the refrigerator for up to 3 to 4 days. Allow the pulled chicken to cool to room temperature after cooking. Store the pulled chicken in an airtight container.
- When properly stored, Mexican Pulled Chicken can be frozen for up to 4 months. Use freezer safe bags or airtight containers to store the chicken. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn.
- For the best results, thaw the frozen pulled chicken in the refrigerator overnight.
HOW TO REHEAT MEXICAN PULLED CHICKEN:
- You can reheat the chicken on the stovetop in a skillet over medium heat. Add a little chicken broth or water to the pan to help the chicken stay moist and prevent it from drying out. Stir frequently and cook until the chicken is heated through.
- To reheat the chicken in a microwave oven, place the chicken into a microwave safe dish. Cover it with a lid or microwave safe plastic wrap and reheat on high for 1-2 minutes or until it is heated through. Stir the chicken halfway through to ensure even heating.
- To reheat the Mexican Pulled Chicken in the oven, preheat the oven to 350°F (175°C). Place the chicken into an oven safe dish, add a few tablespoons of water or broth, cover with aluminum foil, and heat for about 10-15 minutes or until thoroughly warmed.
Add all of the Mexican pulled chicken ingredients into a heavy weight pan. Begin with the chicken, tomato sauce, diced tomatoes, green chiles, onion, garlic, salt, cumin, oregano and cilantro. Stir to combine well. Turn on the stove top heat to medium until the mixture just starts to boil. Turn the heat down to low, cover the pan and simmer for 20 minutes cooking time, stirring occasionally.
Remove the chicken from the pan at 20 minutes, testing to make sure it is cooked all the way through. Let it cool slightly and shred the chicken with a fork.
Return the Mexican pulled chicken to the pan. Simmer over low heat for an additional 10 minutes.
Mexican Pulled Chicken
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Ingredients
- 1 ½ pounds boneless chicken breast
- 1- 14.5 ounce can diced tomatoes
- 1 -8 ounce can tomato sauce
- 1 - 4.5 ounce can chopped green chiles
- ¼ cup yellow onion, chopped
- 1 clove garlic, minced
- ½ cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
Instructions
Add all of the Mexican pulled chicken ingredients into a heavy weight pan. Begin with the chicken, tomato sauce, diced tomatoes, green chiles, onion, garlic, salt, cumin, oregano and cilantro.
Stir to combine well. You could also add the ingredients to a crock pot which may take a long time but will provide hands off cooking. It should take about 3 hours cook time to cook the chicken to an internal temperature of 165 degrees.
Turn on the stove top heat to medium until the mixture just starts to boil. Turn the heat down to low, cover the pan and simmer for 20 minutes cooking time, stirring occasionally.
Remove the chicken from the pan at 20 minutes, testing to make sure it is cooked all the way through and has an internal temperature of 165 degrees. Let it cool slightly and shred the chicken with a fork.
Return the shredded chicken to the pan. Simmer over low heat for an additional 10 minutes. Taste the chicken and season with salt and black pepper to taste.
Serve the Mexican pulled chicken in flour tortillas, corn tortillas or taco shells with some sour cream and your favorite toppings.
2 comments
This chicken dish was SO delicious and so easy to make. We literally used it in three different dishes throughout the week. I’m excited to see what other Mexican inspired recipes are to come!
I am glad that you liked it! I like how versatile this recipe is as well. Thanks for following.