Mexican Pulled Chicken (Stovetop OR Slow Cooker)

Hey there! Have you ever wanted a super easy chicken recipe that tastes amazing? Well, let me tell you about my favorite Mexican Pulled Chicken—it’s so good and simple!

I make this recipe when I want something yummy but don’t have a lot of time. The chicken turns out so juicy and full of flavor. And guess what? You can put it on tacos, rice, or even in a sandwich!

Every time I make this, my family can’t stop eating it—seriously! The best part? You only need a few things, and it’s ready fast. So if you’re craving something tasty and fun, this is the recipe for you.

Ready to try it? Keep reading, and I’ll show you how I make my easy Mexican Pulled Chicken at home. Let’s do this!

Why You’ll Love This Recipe

• Rich, Savory Flavor: A blend of chili powder, cumin, paprika, and oregano gives this chicken a warm, earthy taste with just a hint of spice.
• Juicy and Tender: Cooked low and slow, this chicken shreds beautifully and stays moist.
• Meal-Prep Friendly: Make a large batch and use it throughout the week in tacos, rice bowls, or salads.
• Easy to Customize: Use chicken breasts or thighs and adjust the seasonings to match your taste.
• Simple Ingredients: No fancy ingredients — just kitchen staples that create big flavor.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 30 to 45 minutes (stovetop) or 4 to 6 hours (slow cooker)
• Total Time: About 1 hour (stovetop) or up to 6 hours (slow cooker)

Servings:

• This recipe makes enough pulled chicken for 6 servings, great for a family dinner or meal prep for the week.

Difficulty:

• Easy and approachable — perfect for beginners and busy cooks.

Required Kitchen Tools

To prepare this flavorful Mexican Pulled Chicken, you’ll need a few basic kitchen tools:

• Large Skillet or Dutch Oven: For stovetop cooking and shredding the chicken right in the pan.
• Slow Cooker (Optional): For a hands-off method that makes shredding even easier.
• Tongs or Spatula: To flip and move the chicken while it cooks.
• Measuring Spoons: To measure out the spices precisely.
• Two Forks (or Hand Mixer for Easy Shredding): For pulling the cooked chicken into tender strands.
• Cutting Board and Knife: For trimming chicken and prepping any toppings or sides.

Ingredients for Mexican Pulled Chicken

Here’s a list of everything you’ll need to bring this juicy, shredded chicken to life (exact measurements are listed in the recipe card at the end):

• Extra Virgin Olive Oil: Adds moisture and helps bloom the spices for deeper flavor.
• Chili Powder: A mild blend that brings warmth and color to the dish.
• Paprika: Adds a sweet, smoky depth without extra heat.
• Kosher Salt: Balances and enhances all the flavors.
• Garlic Powder: Provides a mellow, savory backbone.
• Onion Powder: Adds sweetness and depth to the flavor profile.
• Ground Cumin: Earthy and slightly nutty — a must-have for Mexican-style dishes.
• Ground Black Pepper: Adds a bit of sharpness and spice.
• Dried Oregano: Gives an herbal note that complements the other spices.
• Boneless, Skinless Chicken Breasts or Thighs: Use thighs for more richness or breasts for a leaner option.
• Chicken Broth: Keeps the chicken moist as it cooks and creates a flavorful base for the sauce.

Variations for Mexican Pulled Chicken

• Use Chicken Thighs for Extra Juiciness: If you prefer richer, more tender meat, boneless, skinless chicken thighs are an excellent swap for chicken breasts. They stay juicy and shred beautifully.
• Add Heat: Want it spicier? Add 1/4 teaspoon cayenne pepper or a diced jalapeño while cooking for extra kick.
• Fresh Garlic and Onion: Swap the garlic powder and onion powder for 2 cloves minced garlic and 1/2 cup finely chopped onion for a fresher, more aromatic flavor.
• Smoky Twist: Use smoked paprika instead of regular paprika for a deeper, smokier flavor.
• Citrus Flavor: Add a squeeze of fresh lime juice before serving to brighten the dish.
• Tomato Base: Stir in a tablespoon of tomato paste while cooking for a richer, thicker sauce.

How to Make Mexican Pulled Chicken — Step-by-Step Instructions

1. Prepare the Spice Blend

In a small bowl, combine the chili powder, paprika, kosher salt, garlic powder, onion powder, cumin, black pepper, and oregano. Stir until evenly mixed. This blend will coat the chicken and flavor the broth as it cooks.

2. Season the Chicken

Pat the chicken dry using paper towels to remove any excess moisture. This helps the spices stick better. Rub the spice mixture all over both sides of the chicken breasts or thighs, ensuring an even coating.

3. Sear the Chicken (Optional but Recommended)

Heat the extra virgin olive oil in a large skillet or Dutch oven over medium-high heat.
Add the seasoned chicken in a single layer (work in batches if necessary).
Sear for 2-3 minutes on each side until lightly browned. This step helps lock in juices and adds a layer of flavor, but if you’re short on time, you can skip directly to cooking.

4. Add the Chicken Broth

Pour the chicken broth into the skillet, scraping up any browned bits from the bottom (those add flavor). The broth will help keep the chicken moist as it simmers and make shredding easier.

5. Simmer the Chicken

Stovetop Directions:

• Reduce heat to medium-low.
• Cover and simmer for 30-40 minutes, flipping the chicken halfway through, until it is fully cooked and shreds easily with a fork.

Slow Cooker Directions:

• Place the seared (or unseared) chicken in the slow cooker.
• Pour in chicken broth and sprinkle the remaining spices if any are left.
• Cook on Low for 4-6 hours or High for 2-3 hours until the chicken is tender and easy to shred.

6. Shred the Chicken

Once fully cooked, transfer the chicken to a cutting board or shred directly in the skillet or slow cooker. Use two forks to pull the chicken apart into bite-sized pieces.

7. Return Chicken to Sauce

Return the shredded chicken to the skillet or slow cooker. Stir it into the remaining broth and juices to absorb all that flavor. If the chicken looks dry, add a splash more broth to loosen it up.

How to Serve Mexican Pulled Chicken

This juicy, flavorful chicken is incredibly versatile and works beautifully in many dishes. Here are some easy ways to enjoy it:

• Tacos: Pile the shredded chicken into warm tortillas and top with diced onions, cilantro, salsa, and a squeeze of lime.
• Burrito Bowls: Layer the chicken over rice or quinoa, with beans, corn, avocado, and pico de gallo.
• Quesadillas: Add cheese and veggies to tortillas, then fill with pulled chicken and grill until crispy.
• Nachos: Scatter shredded chicken over tortilla chips, top with cheese, and bake until melted. Serve with guacamole and sour cream.
• Enchiladas: Roll the chicken in tortillas, place them in a baking dish, cover with sauce and cheese, and bake until bubbly.
• Salads: Add to a bed of lettuce with tomatoes, cucumbers, and avocado. Drizzle with a cilantro-lime dressing for a light meal.

Storing Mexican Pulled Chicken

• In the Fridge:
  Store the cooled pulled chicken in an airtight container. It will stay fresh for 3 to 4 days in the refrigerator.
• In the Freezer:
  Place portions of shredded chicken in freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• To Reheat:
  Gently reheat on the stovetop over medium-low heat or microwave in 30-second bursts until warmed through. Add a splash of broth if needed to keep it moist.

Tips and Tricks for Success

• Don’t Overcook: For stovetop cooking, keep an eye on the chicken as it simmers. Overcooking can make the meat tough. You want it cooked through but still tender enough to shred easily.
• Searing Adds Flavor: Browning the chicken before simmering locks in juices and adds a rich, savory layer of flavor. While optional, this step is worth the effort if time allows.
• Adjust Seasoning After Shredding: Once shredded, taste the chicken. If needed, sprinkle in a little more salt, pepper, or chili powder to adjust flavor.
• Broth for Juiciness: Don’t discard the broth left in the pan — mix it back into the shredded chicken to keep it moist and flavorful.
• Double the Batch: Make extra and freeze half for future meals. Pulled chicken is a great meal-prep option to save time on busy days.

Nutrition

Here’s a general estimate of the nutritional value for 1 serving (based on 6 servings total):

Nutrient	Amount (Per Serving)
Calories	215 kcal
Protein	30 g
Carbohydrates	3 g
Fat	9 g
Saturated Fat	1.5 g
Fiber	1 g
Sodium	520 mg
Sugar	0 g
Cholesterol	90 mg

Note: Nutrition facts are approximate and can vary based on exact ingredients used.

Chili Lime Chicken FAQs

Q: Can I use bone-in chicken for this recipe?
A: Yes, but you’ll need to adjust the cooking time. Bone-in pieces will take longer to cook through. Make sure to remove the bones before shredding.

Q: How do I keep the pulled chicken moist?
A: Let the shredded chicken soak up the remaining broth in the pan. If reheating, add a splash of broth to prevent dryness.

Q: Can I make this recipe ahead of time?
A: Absolutely! This chicken is great for meal prep. Store in the fridge for up to 4 days or freeze for up to 3 months.

Q: What’s the best way to shred chicken?
A: Two forks work great, but for quicker shredding, you can use a hand mixer on low speed while the chicken is still warm.

Conclusion

Mexican Pulled Chicken is one of those simple, reliable recipes that fits into any meal plan. It’s easy to make, filled with rich spices, and works well in countless dishes — from tacos to bowls and beyond. Whether you’re cooking for a crowd or just for yourself, this dish is sure to become a staple in your kitchen. Keep it on hand for quick meals and customize it with your favorite toppings.