Mexican Pulled Chicken

barbara lentz


Flavorful pulled chicken to use in taco's, burrito's, tostada, or what ever Mexican inspired dish you can come up with.

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10 Min
3 Hr


2 lb
boneless skinless chicken breast
2 lb
boneless skinless chicken thighs
1 large
red bell pepper cut into rings
1 large
onion cut into rings
4 c
tomato juice
4 Tbsp
each cider vinegar, tomato paste, and agave nectar
2 Tbsp
each whole grain mustard, onion powder, and hot sauce
1 Tbsp
each dred oregano and coriander
1 tsp
each cumin, chili powder, garlic powder, and salt


1Preheat oven 275 degrees. Spray a pan with cooking spray. Lay in the onion and red pepper rings. Lay the chicken over the onion and peppers.
2In med. saucepan place the remaining ingredients and heat to a boil. Stir to combine well.
3Pour the tomato mixture over the chicken. Cover with parchment paper then foil. Place in the oven for 3 hours.
4Remove chicken from sauce and place on cutting board and shred with fork.
5Blend the tomato mixture with immersion blender or food processor. Serve the tomato mixture with the chicken in taco's or as a burrito sauce for chicken wet burrito's

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican