If you’re on the hunt for a dish that bursts with flavor, is a breeze to cook, and makes enough to feed a happy crowd, you’ll fall completely in love with Mexican Pulled Chicken. With tender chicken simmered in a bold tomato-chili sauce and finished with fresh lime and cilantro, this recipe delivers that irresistible mix of zest, spice, and juiciness—perfect for stuffing tacos, topping bowls of rice, or meal prepping for spicy lunches. From easy weeknight dinners to festive gatherings, Mexican Pulled Chicken is the recipe you’ll turn to again and again.
Ingredients You’ll Need
The best part about this Mexican Pulled Chicken is that you don’t need anything fancy—just a handful of vibrant, accessible ingredients that sing together. Each component adds its own special touch, building layers of flavor, color, and that juicy texture everyone craves.
- Boneless skinless chicken breasts (2 pounds): These provide lean, tender meat that shreds easily and soaks up the sauce beautifully.
- Olive oil (1 tablespoon): Just enough to sauté the veggies, giving everything a silky start and a bit of richness.
- Onion, finely diced (1 small): The backbone of flavor, it sweetens and mellows as it cooks.
- Garlic cloves, minced (3): Essential for that bold, aromatic punch every great Mexican dish needs.
- Diced tomatoes, canned (15 ounces): These add body to the sauce and a hint of natural sweetness.
- Diced green chilies, canned (4 ounces): For a gentle heat and authentic chili flavor without overpowering the dish.
- Chicken broth (1/2 cup): Keeps everything juicy and lets the chicken simmer to tender perfection.
- Tomato paste (2 tablespoons): Adds depth and thickens the sauce, making every bite saucy and rich.
- Chili powder (2 teaspoons): Brings smoky pepper flavor—the heart of that spicy, warming taste.
- Ground cumin (1 teaspoon): Adds earthiness and a tiny bit of warmth without being hot.
- Smoked paprika (1 teaspoon): For a subtle smokiness that sets this Mexican Pulled Chicken recipe apart.
- Oregano (1/2 teaspoon): Lends a classic herbal note that rounds out the spices.
- Salt (1/2 teaspoon): Just enough to bring out all the best flavors—adjust to taste if you like.
- Black pepper (1/4 teaspoon): Adds mild heat and rounds out the overall spice mix.
- Juice of 1 lime: The final bright pop that lifts all the flavors and keeps things lively.
- Fresh cilantro, chopped (1/4 cup): For color, freshness, and a truly authentic finish. Add more if you’re obsessed like I am!
How to Make Mexican Pulled Chicken
Step 1: Sauté Onion and Garlic
Start by heating your olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, toss in the finely diced onion and minced garlic. Sauté for about three minutes, just until the veggies have softened and are smelling utterly mouthwatering. This simple step is the flavor foundation that will make your Mexican Pulled Chicken irresistible.
Step 2: Build the Sauce
Stir in your diced tomatoes, green chilies, chicken broth, and tomato paste. Give it all a good stir to smash up the tomato paste, then sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. This is where the magic begins: you’ll see the sauce take on vibrant color and start to smell incredible with all those spices mingling together. Make sure it’s all evenly combined before adding the chicken.
Step 3: Simmer the Chicken
Gently lay your chicken breasts into the sauce, nestling them in until they’re mostly covered. Bring the pot to a gentle simmer, then cover and let everything cook for about 25 to 30 minutes. The chicken should be very tender—that perfect point where it shreds apart almost effortlessly. This slow simmering is what infuses every bite of your Mexican Pulled Chicken with deep, savory flavor.
Step 4: Shred and Finish
Carefully remove the chicken from the pot and transfer it to a cutting board or plate. Using two forks, pull the chicken into hearty shreds—it’ll feel incredibly juicy and tender at this stage. Slide the shredded chicken back into the pot, stir well, and let it simmer for another five minutes so it can soak up every last drop of that zesty sauce. Finally, squeeze in the fresh lime juice and stir through the chopped cilantro for a blast of brightness right at the end.
How to Serve Mexican Pulled Chicken
Garnishes
The finishing touches turn Mexican Pulled Chicken from tasty to absolutely rave-worthy. Scatter on extra cilantro, sliced jalapeños if you like it spicy, a quick squeeze of lime, or crumbled cotija cheese for a salty finish. Even a dollop of sour cream or avocado slices makes this dish pop with personality and freshness.
Side Dishes
Pair your Mexican Pulled Chicken with fluffy rice, charred corn, or simple black beans for an easy meal. Warm tortillas (corn or flour, your call!) make it easy to build tacos and wraps. For crunch, a fresh slaw or sliced radishes are always fantastic on the side, balancing out the savory sauciness with crispness and color.
Creative Ways to Present
Let your creativity run wild! Try piling the pulled chicken atop baked sweet potatoes, nestling it into lettuce wraps for a light, fresh twist, or layering it over nachos for the ultimate game night snack. Stuff it into burritos, stir it into quesadillas, or serve it as a taco bar at a get-together—no matter how you present it, Mexican Pulled Chicken is the star of the show.
Make Ahead and Storage
Storing Leftovers
Mexican Pulled Chicken keeps beautifully in the fridge. Store leftovers in a well-sealed container for up to four days. The flavors will actually deepen overnight, making tomorrow’s lunches even more delicious (if you can resist midnight snacking, that is).
Freezing
This recipe is a freezer superstar. Cool the cooked and shredded chicken, then transfer it to a freezer-safe bag or airtight container—sauce and all. Mexican Pulled Chicken will stay fresh for up to two months. Just thaw overnight in the fridge when you’re ready for a bold, quick meal.
Reheating
Gently reheat your pulled chicken on the stove over low heat, adding a splash of water or broth if needed to loosen the sauce. You can also zap single servings in the microwave for a speedy fix. Either way, you’ll want to stir often so everything warms evenly and stays juicy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely—you can swap in boneless skinless thighs for even juicier results. The flavor will turn out slightly richer and the chicken shreds just as easily, making your Mexican Pulled Chicken extra succulent.
Is Mexican Pulled Chicken spicy?
This recipe is mild to medium on the heat scale, thanks to the diced green chilies and chili powder. If you love extra heat, toss in some hot sauce or a pinch of cayenne. Keeping it mild? Use mild green chilies and less chili powder as needed.
Can I make Mexican Pulled Chicken in a slow cooker?
Yes, you sure can! Sauté the onion and garlic first, then add everything to your slow cooker. Cook on low for about 4 to 5 hours or until the chicken is tender and shreds easily. The flavors meld beautifully this way, and it’s even more hands-off.
What’s the best way to shred the chicken?
The classic two-fork method works great, but you can also use a stand mixer with the paddle attachment for ultra-quick shredding. Just be sure not to overmix—the goal is juicy shreds, not mush!
Can I double the recipe for a party?
Definitely! Mexican Pulled Chicken is a go-to for feeding a crowd because it scales up easily and can be kept warm in a slow cooker or pot. Everyone will love building their own tacos and burritos right at the table.
Final Thoughts
I can’t recommend this Mexican Pulled Chicken enough—every time I make it, it’s a hit with family and friends. The bold, zesty flavors and tender texture are always a crowd-pleaser, and it’s so flexible for weeknights or special occasions. Give it a try, and you might just find a new favorite in your house too!
Print
Mexican Pulled Chicken Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Pulled Chicken recipe is a flavorful and versatile dish that is perfect for tacos, burritos, or served over rice. Tender shredded chicken cooked in a savory tomato-based sauce with a blend of spices, this dish is a sure crowd-pleaser!
Ingredients
Chicken:
- 2 pounds boneless skinless chicken breasts
Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 can (15 ounces) diced tomatoes
- 1 can (4 ounces) diced green chilies
- 1/2 cup chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil: In a large pot, heat olive oil over medium heat.
- Sauté onion and garlic: Add diced onion and minced garlic, sauté until softened.
- Add ingredients: Stir in tomatoes, green chilies, broth, tomato paste, spices.
- Cook chicken: Place chicken in the sauce, simmer covered for 25–30 minutes.
- Shred chicken: Remove chicken, shred, return to sauce, simmer for 5 minutes.
- Finish: Stir in lime juice and cilantro. Serve and enjoy!
Notes
- This pulled chicken is great for tacos, burritos, enchiladas, or over rice.
- Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
