Description
This Mexican Pulled Chicken recipe features tender, slow-cooked chicken breast and thighs simmered in a vibrant, spicy tomato sauce with a blend of warming spices and tangy flavors. Perfect for tacos, burritos, or served over rice, this dish combines sweetness from agave nectar and heat from hot sauces, making it a flavorful and satisfying meal for any occasion.
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
Liquids and Sauces
- 2 (14.5 ounce) cans diced tomatoes
- 4 tablespoons cider vinegar
- 4 tablespoons tomato paste
- 2 tablespoons Rocket Fuel (or your favorite hot sauce)
- 1 teaspoon Tabasco sauce
Sweeteners
- 4 tablespoons Agave Nectar
Spices and Seasonings
- 2 tablespoons whole grain mustard
- 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 Vegetables and Chicken: Begin by cutting the sweet red pepper and large onion into large rings. Make sure the chicken breast halves and thighs are trimmed of any excess fat to ensure tender results.
- Combine Ingredients: In a large pot or slow cooker, add the chicken pieces along with the diced tomatoes, cider vinegar, tomato paste, agave nectar, whole grain mustard, and all the spices – onion powder, cumin, chili powder, garlic powder, oregano, coriander – plus the Tabasco sauce and Rocket Fuel hot sauce for heat.
- Cook the Chicken: If using a slow cooker, set on low and cook for approximately 3 hours until the chicken is tender and shreds easily. If using stovetop, cover and simmer on low for about 2.5 to 3 hours, stirring occasionally to prevent sticking.
- Shred the Chicken: Once cooked, remove the chicken pieces and shred them using two forks or a stand mixer with a paddle attachment. Return shredded chicken to the pot and mix thoroughly with the sauce.
- Simmer to Blend Flavors: Cook the shredded chicken in the sauce for an additional 10 to 15 minutes to allow all the flavors to meld perfectly.
- Serve: Serve hot as a filling for tacos, burritos, or over rice with your favorite Mexican sides.
Notes
- Using both chicken breasts and thighs creates a perfect balance of lean and juicy meat.
- Adjust the amount of hot sauce to match your preferred spice level.
- For a thicker sauce, cook uncovered for the last 20 minutes to reduce excess liquid.
- This dish can be made ahead and reheated; flavors improve after sitting overnight.
- Serve with fresh lime wedges, cilantro, or avocado slices for added freshness.
