Mexican Pulled Chicken

This Mexican Pulled Chicken is Like a Hug in a Pot

If you ever get that itch for something cozy but with a little punch—well, that’s exactly why I started making Mexican Pulled Chicken. Funny thing, I actually tried to impress my in-laws with this once, but, naturally, I forgot to add the salt and just ended up smothering everything in extra salsa. Works in a pinch! Now it’s sort of a joke in our family that “mom’s chicken needs its coat.” But truly, this recipe has bailed me out more times than I’d care to admit. Plus, shredding chicken is honestly a bit therapeutic after a long week. Am I the only one who feels that way?

Why You’ll Love This (Besides the Obvious!)

I make this when I’m looking for something to fill tacos, top a baked potato, or just pile high on some rice (especially when I can’t think straight after work). The thing is, my family goes bananas for this because it tastes like it took all day, but actually it’s pretty hands-off. Maybe it’s the way the spices sort of sneak up on you? Oh, and no one complains about leftovers (in fact, my teenager tries to claim them as “dibs”).

Side note: the first time I tried this with bone-in thighs, I couldn’t find my tongs and nearly flung a chicken onto the floor. Good times.

What You’ll Need (Nothing Fancy, Promise)

• 1 kg (about 2 lbs) boneless, skinless chicken breasts or thighs (sometimes I use a mix; thighs give a richer flavor but you can use whatever’s languishing in the fridge)
• 1 large onion, sliced (red or yellow, though my grandmother always insists on yellow)
• 3-4 garlic cloves, minced (if you’re in a hurry—garlic powder works, 2 teaspoons-ish)
• 1 can (400g or 14 oz) diced tomatoes (I’ve used fresh in tomato season, just chop them up—you’ll need a couple cups)
• 1-2 chipotle peppers in adobo sauce, chopped (or smoked paprika if you can’t find them—though it’s not quite the same)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular works fine, but I love the smoky stuff here)
• 1/2 teaspoon dried oregano (Mexican oregano is fancy but regular’s totally fine)
• 1/2 cup chicken stock (made from cubes is okay—I do it all the time)
• Salt and pepper to taste (I always add a pinch, then fix it at the end. Trust me, it’s easier.)
• Optional: a squeeze of lime, fresh cilantro, splash of hot sauce—it’s a free country

How To Make It, More or Less

1. In a big heavy pot or Dutch oven (slow cooker and Instant Pot also work, but I’ll get to that), toss in your sliced onion and garlic over medium heat with a splash of oil. Stir them around for a few minutes until they look soft and smell like you’re starting something good.
2. Now, nestle in the chicken pieces and pour your can of tomatoes (plus juice) on top. Then add chipotle peppers, cumin, paprika, oregano, and the stock. Give it all a rough stir — doesn’t have to be precise. The order doesn’t seem to matter (at least, I haven’t noticed) but just aim for evenly distributed spices.
3. Bring it to a gentle simmer. Cover and let it bubble away for about 25–35 minutes, or until the chicken falls apart at a poke. Sometimes it takes a bit longer—I blame my old stovetop.
4. Lift out the chicken and shred it using two forks, or just your hands if you’re feeling rustic and don’t mind getting messy (pro tip: I use the edge of a wooden spoon if I’m lazy). This is where I usually sneak a taste. Put it back in the sauce, stir, and let it soak up all the flavor for another five minutes. Don’t be alarmed if it looks soupy; it thickens up as it sits.
5. Taste it! Now’s the time to add more salt, a squeeze of lime, or some hot sauce. Honestly, don’t sweat perfect measurements.

If using a slow cooker: Throw everything in, cook on low for 4–6 hours, then shred.

Instant Pot: About 10 minutes at pressure, with a natural release. Super handy when you forget to plan ahead. (Been there.)

Notes from my Many Attempts

• When I tried using turkey breast once, it was okay but a bit dry. Chicken thighs are just, I dunno, juicier?
• If you forget the cumin, add it right at the end; it still perks things up. Learned that the messy way.
• I think it tastes better the next day, but that’s just me—you do you.

If You Want to Mix It Up…

• I’ve thrown in a splash of orange juice before. Sweet, a bit odd, but actually not bad for tacos—a happy experiment.
• Tried tossing in cubed sweet potatoes; they got mushy and weird. Learn from my mistakes!
• If chipotle’s too spicy, try smoked paprika and a pinch of cayenne. Or just skip the heat entirely if you’re cooking for sensitive tastebuds. No judgement.

What You Need (and What You Probably Already Have)

• Big heavy pot or Dutch oven (but a battered old saucepan will do in a pinch—just watch for sticking)
• Two forks for shredding, or just your mitts if cooled down (sometimes I even use the paddle attachment on my mixer—lazy genius move I saw here)
• Knife and cutting board, obviously

Keeping Leftovers (If You Have Any)

I usually put leftovers in a big container and stash it in the fridge. It keeps about 3–4 days, but honestly, in my house it rarely makes it past breakfast the next day because my other half thinks it’s perfect with eggs. You can freeze it too—just defrost gently so it doesn’t go all mushy. (Forgotten containers have surfaced after a month and been… edible. Not thrilling, but not scary either.)

How We Eat This at Home

We pile it on warm tortillas with pickled onions (homemade if I’m feeling energetic, store-bought otherwise), avocado slices, and plenty of lime. Sometimes I put out tortilla chips, and everyone just kind of grazes. If you want ideas, Serious Eats has killer taco topping suggestions. Or spoon it over rice with black beans and call it a burrito bowl. When feeling extra, I roll it into enchiladas with cheese—oh boy.

Pro Tips I Learned the Hard Way

• Don’t rush the simmer. I once tried to crank up the heat and ended up with charred bits on the bottom (scrubbing that was less than fun).
• Keeps tasting better after sitting a bit. Actual magic, not kidding.
• If you oversalt, add a splash of tomato juice or more stock. Learnt that one through gritted teeth.

Real-Life Chicken FAQs

• Can I make this in advance? For sure! I think the flavor gets deeper overnight. Just reheat gently so it doesn’t dry out.
• Is it spicy? Not super! Unless you go wild with the chipotles. (I like it with one—my cousin adds four, which is… brave?)
• What if I only have frozen chicken? You can totally start with frozen, especially in the Instant Pot. Just add a few extra minutes and check it’s cooked through.
• How do I keep it moist? Don’t overcook, and if it seems dry just add a splash of stock or even water. Actually, sometimes I throw in salsa if I’m feeling cheeky.
• Why did my sauce look weird? Mine sometimes separates, but a quick stir fixes it. On second thought, don’t sweat it—the flavor’s still all there.

To be honest, if you can’t find chipotles or adobo sauce locally, there are lots of good online shops that deliver. Or just ask your neighbor—mine keeps a stash, no judgment!

If this Mexican Pulled Chicken gets you a few more calm dinners, or even just a few laughs at the dinner table, then my job here is done. (And if you have a secret ingredient, I’m all ears. Always room for one more kitchen experiment!)