Mexican Pulled Chicken
Juicy, tender shredded chicken infused with smoky Mexican spices, tomatoes, lime, and jalapeños. Made in the slow cooker for maximum flavor with minimum effort — perfect for tacos, bowls, salads, or meal prep.
Equipment
- Slow Cooker
- Mixing bowl
- Cutting board
- Knife
- forks for shredding
Ingredients
- 2 lb boneless skinless chicken thighs or breasts
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 can diced tomatoes (14.5 oz, undrained)
- 1/2 cup chicken broth (low sodium)
- 2 limes, juiced
- 2-3 jalapeños, diced (seeds removed for less heat)
Instructions
- Mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper in a bowl to create a spice blend.
- Season chicken generously with the spice mix and pat into the meat. Let sit 15 minutes while prepping other ingredients.
- Place chicken in the slow cooker. Add diced tomatoes, chicken broth, jalapeños, and lime juice. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is tender.
- Shred chicken with two forks in the slow cooker, mixing it into the juices. Taste and adjust seasoning, adding more lime or hot sauce if desired.
Notes
Use chicken thighs for richer flavor and juicier results, though breasts work if you prefer leaner meat. For less liquid, remove the lid during the last 30 minutes of cooking. Adjust seasoning and lime at the end to balance flavors. Freezes beautifully for up to 3 months.
Nutrition
Calories: 210kcalCarbohydrates: 4gProtein: 27gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 370mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 350IUVitamin C: 14mgCalcium: 30mgIron: 2mg
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