Mexican Pulled Chicken
by Martha @

(chicken, Mexican)

Use the pulled chicken to make your favorite chicken tacos, enchiladas, or other TexMex recipe.

Mexican Pulled Chicken
Mexican Pulled Chicken

Yield: 4 pounds
Prep Time: 15 min
Cook Time: 3 hrs
Total Time: 3 hrs 15 min


1 sweet red pepper, stemmed, seeded, cut into large rings
1 large onion, trimmed and cut into large rings
2 lbs boneless chicken breast halves, trimmed
2 lbs boneless chicken thighs, trimmed
4 Tbsp cider vinegar
2 14.5-oz cans diced tomatoes
4 Tbsp tomato paste
4 Tbsp agave nectar
2 Tbsp whole grain mustard
2 tsp onion powder
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp hot sauce
1 Tbsp dried oregano
1 Tbsp coriander
2 Tbsp of your favorite hot sauce

  1. Preheat oven to 275°.
  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.
A quick way through this recipe is to use rotisserie chicken from the grocery store.