Can I make this in a slow cooker instead of the oven?

Absolutely! This recipe adapts beautifully to a slow cooker. Layer everything as directed, but cook on low for 6-7 hours or high for 3-4 hours. You'll still want to strain the excess liquid before mixing the shredded chicken back with the sauce.

My family doesn't like spicy food. Can I adjust the heat level?

This recipe is very flexible regarding heat. Simply omit the Tabasco and "Rocket Fuel" hot sauce, and reduce or eliminate the chili powder. The resulting dish will still have wonderful flavor from the other spices without the heat.

Can I use only chicken breasts or only thighs?

While the combination gives ideal texture and flavor, you can certainly use just one or the other. If using all breasts, consider reducing the cook time slightly to around 2½ hours to prevent dryness. For all thighs, the 3-hour cooking time works perfectly.

Is there a way to make this dish lower in sugar?

The agave nectar balances the acidity from the tomatoes and vinegar, but you can reduce it by half or substitute with a small amount of monk fruit sweetener or stevia if preferred. Taste and adjust the final dish before serving.

Mexican Pulled Chicken Recipe

Name: Mexican Pulled Chicken Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Mexican
Ingredients: 1 sweet red pepper, stemmed, seeded, and cut into large rings; 1 large onion, trimmed and cut into large rings; 2 pounds boneless skinless chicken breast halves, trimmed; 2 pounds boneless skinless chicken thighs, trimmed; 2 (14.5 ounce) cans diced tomatoes; 4 tablespoons cider vinegar; 4 tablespoons tomato paste; 4 tablespoons Agave Nectar; 2 tablespoons whole grain mustard; 2 teaspoons onion powder; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon Tabasco sauce; 1 tablespoon dried oregano (leaves); 1 tablespoon coriander; 2 tablespoons Rocket Fuel (or your favorite hot sauce)

This Mexican Pulled Chicken is a game-changer for your dinner rotation. Tender, juicy chicken slowly baked with vibrant spices and rich tomatoes until it’s fall-apart perfect. The combination of sweet, tangy, and spicy flavors creates a versatile dish that works for tacos, burritos, salads, or simply enjoyed over rice. It’s mostly hands-off cooking that rewards you with incredible flavor – exactly what you need for those busy days when you want something delicious without standing over the stove.

Why You’ll Love This Recipe

Set-it-and-forget-it ease: Once it goes in the oven, you’re free to do other things for three hours while your house fills with mouthwatering aromas.
Meal prep champion: This makes a generous amount that’s perfect for feeding a crowd or planning multiple meals throughout the week.
Flavor explosion: The blend of spices, tangy vinegar, and sweet agave creates layers of flavor that develop during the long, slow cook time.
Versatility: Use this chicken in everything from enchiladas to quesadillas, taco salads to burrito bowls – the possibilities are endless!

Ingredients You’ll Need

Sweet red pepper: Creates a flavorful base that infuses the chicken with sweetness while adding beautiful color to the dish.
Large onion: Provides an aromatic foundation and melts into the sauce during cooking, adding depth and natural sweetness.
Chicken breasts and thighs: Using both gives you the perfect balance of lean meat and richer, more flavorful dark meat. This combination ensures your pulled chicken stays moist.
Cider vinegar: Adds brightness and helps tenderize the chicken during the long cook time.
Diced tomatoes: Forms the base of the sauce, providing acidity and rich tomato flavor throughout the dish.
Tomato paste: Concentrates the tomato flavor and thickens the sauce to help it cling to the shredded chicken.
Agave nectar: Balances the acidity with natural sweetness without being overpowering.
Whole grain mustard: Adds texture and tang with tiny pops of flavor in every bite.
Spices (onion powder, cumin, chili powder, garlic powder, oregano, coriander): This signature blend creates authentic Mexican flavor that permeates every strand of chicken.
Hot sauce options: Tabasco and “Rocket Fuel” (or your favorite hot sauce) let you control the heat level while adding complexity.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Directions

Smokier Profile: Add a tablespoon of chipotle peppers in adobo sauce for a deep, smoky flavor that works beautifully with the existing spices.
Citrus Twist: Add the zest and juice of one lime to brighten the flavors even more.
Verde Version: Swap the tomato products for salsa verde and tomatillos for a completely different but equally delicious direction.

Heat Level Adjustments

Family-Friendly: Reduce or eliminate the hot sauces and chili powder for a milder version kids will love.
Extra Spicy: Double the hot sauce and add a diced jalapeño with seeds for serious heat seekers.

Dietary Adaptations

Lower Sugar: Replace the agave with a sugar-free substitute or a smaller amount of honey.
Paleo/Whole30: Skip the agave and use compatible hot sauce brands to make this fit special dietary needs.

How to Make Mexican Pulled Chicken

Step 1: Prepare Your Base

Preheat your oven to 275°F. Spray a baking dish with non-stick spray, then create a bed with pepper and onion rings. This vegetable foundation will infuse flavor while preventing the chicken from sticking.

Step 2: Add the Chicken

Arrange both chicken breasts and thighs over the peppers and onions in a single layer if possible for even cooking.

Step 3: Make the Sauce

In a medium saucepan, combine cider vinegar, diced tomatoes, tomato paste, agave nectar, whole grain mustard, and all the spices and hot sauces. Bring this mixture to a boil while stirring to integrate all ingredients. The heat activates the spices and helps meld the flavors together.

Step 4: Assemble and Bake

Pour the hot sauce mixture evenly over the chicken. Cover first with parchment paper (crucial to prevent acidic reaction with foil) and then seal with foil. Place in the oven and let it work its magic for three full hours.

Step 5: Shred and Finish

Remove from the oven and carefully peel back the coverings. Transfer the chicken to a cutting board and shred it using two forks – it should pull apart effortlessly. Strain the cooking liquid to remove excess moisture, return the sauce to the baking dish, then mix the shredded chicken back in. This ensures your chicken is flavorful but not swimming in liquid.

Pro Tips for Making the Recipe

Use a Dutch oven if you have one – the heavy lid creates a perfect seal for tender, moist chicken.
Don’t rush the cook time – those three hours are essential for breaking down the proteins in the chicken and developing deep flavor.
Balance is key with the sauce – if it tastes too acidic after cooking, add a touch more agave; if too sweet, a splash more vinegar.
For maximum flavor, make this a day ahead and refrigerate overnight. The flavors will continue to develop and be even more incredible the next day.
Save that strained liquid – it makes an excellent base for Mexican-inspired soup or for cooking rice with amazing flavor.

How to Serve

Taco Night

Warm corn or flour tortillas and set up a build-your-own taco bar with this pulled chicken as the star. Add avocado slices, pickled red onions, fresh cilantro, crumbled cotija cheese, and lime wedges.

Bowl Meals

Create a base of cilantro-lime rice or cauliflower rice, add a scoop of this flavorful chicken, then top with black beans, corn, avocado, and a dollop of Greek yogurt or sour cream.

Fusion Options

Try using this chicken as a filling for quesadillas, stuffed poblano peppers, enchiladas, or even as a topping for Mexican-inspired pizzas.

Make Ahead and Storage

Make Ahead

This dish is perfect for making 1-2 days before you need it. The flavors actually improve as they sit, making it ideal for entertaining or meal prep.

Storing Leftovers

Store cooled pulled chicken in airtight containers in the refrigerator for up to 4 days. The flavor gets even better as it sits!

Freezing

Portion the chicken into freezer-safe containers or heavy-duty freezer bags. Squeeze out excess air and freeze flat for up to 3 months. Label with the date so you know when you made this delicious batch.

Reheating

Thaw overnight in the refrigerator if frozen. Reheat in a covered skillet over medium-low heat with a splash of chicken broth or water to prevent drying out. Alternatively, microwave in a covered container, stirring halfway through heating.

FAQs

Can I make this in a slow cooker instead of the oven?

Absolutely! This recipe adapts beautifully to a slow cooker. Layer everything as directed, but cook on low for 6-7 hours or high for 3-4 hours. You’ll still want to strain the excess liquid before mixing the shredded chicken back with the sauce.
My family doesn’t like spicy food. Can I adjust the heat level?

This recipe is very flexible regarding heat. Simply omit the Tabasco and “Rocket Fuel” hot sauce, and reduce or eliminate the chili powder. The resulting dish will still have wonderful flavor from the other spices without the heat.
Can I use only chicken breasts or only thighs?

While the combination gives ideal texture and flavor, you can certainly use just one or the other. If using all breasts, consider reducing the cook time slightly to around 2½ hours to prevent dryness. For all thighs, the 3-hour cooking time works perfectly.
Is there a way to make this dish lower in sugar?

The agave nectar balances the acidity from the tomatoes and vinegar, but you can reduce it by half or substitute with a small amount of monk fruit sweetener or stevia if preferred. Taste and adjust the final dish before serving.

Final Thoughts

This Mexican Pulled Chicken recipe transforms simple ingredients into something truly special through the magic of low-and-slow cooking. It rewards a little patience with incredible flavor and versatility that will make meal planning easier all week long. Whether you’re feeding a family on busy weeknights or planning for company, this recipe delivers restaurant-quality results with minimal hands-on effort. Give it a try – your kitchen will smell amazing, and your taste buds will thank you!