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.


☆☆☆☆☆ 0 votes

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

How to Make Mexican Pulled Chicken


  1. Preheat 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.
  2. In med. saucepan place the remaining ingredients and heat to a boil. Stir to combine well.
  3. Pour the tomato mixture over the chicken. Cover with parchment paper then foil. Place in the oven for 3 hours.
  4. Remove chicken from sauce and place on cutting board and shred with fork.
  5. Blend 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

Printable Recipe Card

About Mexican Pulled Chicken

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

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