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)

Description

This tender and flavorful Mexican Pulled Chicken is a versatile and healthy main-course dish, featuring a blend of spices, sweet peppers, and a tangy tomato sauce. It’s perfect for tacos, salads, or sandwiches, and is slow-cooked in the oven for maximum flavor and tenderness.

Ingredients

Units Scale

Vegetables

1 sweet red pepper, stemmed, seeded, and cut into large rings
1 large onion, trimmed and cut into large rings

Chicken

2 pounds boneless skinless chicken breast halves, trimmed
2 pounds boneless skinless chicken thighs, trimmed

Sauce

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)

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Instructions

Preheat Oven
Preheat your oven to 275 degrees F (135 degrees C) to prepare for slow cooking the chicken.
Prepare Baking Dish
Spray a pan or glass baking dish with non-stick cooking spray, then lay the pepper and onion rings in an even layer on the bottom of the dish.
Add Chicken
Arrange the trimmed chicken breast halves and thighs over the bed of onions and peppers.
Prepare Sauce Mixture
In a medium saucepan, combine the diced tomatoes, cider vinegar, tomato paste, agave nectar, whole grain mustard, onion powder, cumin, chili powder, garlic powder, Tabasco sauce, dried oregano, coriander, and hot sauce. Heat the mixture until it reaches a boil, stirring well to blend all ingredients. Remove from heat once combined.
Pour Sauce Over Chicken
Carefully pour the hot tomato mixture evenly over the chicken and vegetables in the baking dish.
Cover and Cook
Cover the dish with a layer of parchment paper followed by a layer of foil to prevent the tomato acids from reacting with the foil. Place in the preheated oven and cook for 3 hours.
Shred Chicken
When finished cooking, remove the pan from the oven and carefully peel off the parchment paper and foil. Transfer the cooked chicken to a cutting board and shred it using two forks.
Finish Sauce
Pour the remaining mixture from the baking dish through a strainer to remove most of the liquid, then return the solids to the baking dish.
Combine and Mix
Place the shredded chicken back into the baking dish with the tomato and vegetable mixture. Mix thoroughly to combine all components. Serve as desired.

Notes

This pulled chicken works well in tacos, burritos, salads, sandwiches, or on top of rice.
Adjust the heat level by adding more or less hot sauce to taste.
Leftovers store well in the refrigerator for up to 4 days and also freeze well.
You can use only breasts or thighs based on your preference for lean or richer meat.

Nutrition

Serving Size: 1/8 of recipe
Calories: 275
Sugar: 11g
Sodium: 740mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 36g
Cholesterol: 110mg