Best Mexican Pulled Chicken Recipes

SLOW COOKER MEXICAN PULLED CHICKEN

Slow Cooker Mexican Pulled Chicken image

This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.

Provided by lindsey927

Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Time 6h10m

Yield 4

Number Of Ingredients 8

Ingredients

4 (5 ounce) frozen skinless, boneless chicken breasts
1 (1 ounce) envelope taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) jar salsa
1 (12 ounce) package frozen corn
1 medium onion, thinly sliced
1 large green bell pepper, julienned
1 cup water

Steps:

Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken with 2 forks.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 51.6 g, Cholesterol 80.5 mg, Fat 4.6 g, Fiber 12.3 g, Protein 40.7 g, SaturatedFat 1.2 g, Sodium 1673.3 mg, Sugar 9.6 g

MEXICAN PULLED CHICKEN & BEANS

Mexican pulled chicken & beans image

This budget-busting sharing platter of slow-cooked chipotle chicken is perfect for feeding a crowd - and won't break a student budget, either

Provided by Chelsie Collins

Categories Dinner, Lunch, Main course

Time 1h40m

Number Of Ingredients 13

Ingredients

8 bone-in chicken thighs , skin removed
3 tbsp chipotle paste
2 garlic cloves , crushed
2 x 400g cans chopped tomatoes
1 large onion , finely sliced
2 x 400g cans black beans , drained
400g cans kidney beans , drained
handful parsley , coriander or mint, roughly chopped
small iceberg lettuce , shredded
½ cucumber , diced
drizzle of olive oil
large bag of tortilla chips , to serve
lime wedges, to serve

Steps:

Heat oven to 180C/160C fan/gas 4. Rub the chicken thighs with 2 tbsp of the chipotle paste. Put the rest in a medium bowl with the garlic, tomatoes, onion and some seasoning. Stir to combine, then tip into a large roasting tin. Sit the chicken thighs close together on top of the sauce. Cover with foil and bake for 1 hr.
Remove the roasting tin from the oven, add all the beans and stir into the tomato mixture around the chicken. Put back in the oven, uncovered, for 20 mins or until the chicken is tender and the beans are hot.
Meanwhile, mix the herbs, lettuce and cucumber with a drizzle of olive oil and set aside.
Shred the chicken using a knife and fork, and discard the bones. Mix the chicken through the sauce and beans. Serve with the salad, tortilla chips and lime wedges.

Nutrition Facts : Calories 251 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium

MEXICAN PULLED CHICKEN STUFFED PEPPERS

Mexican Pulled Chicken Stuffed Peppers image

One of the best things about this recipe is the pepper doesn't get soggy.

Provided by Sara Andrea

Categories Chicken

Number Of Ingredients 9

Ingredients

6 peppers (any color)
3 chicken breasts
2 Tbsp jalapenos, chopped
1 can(s) diced tomatoes
1/4 c onion, minced
1 can(s) chopped chilies
1 jar(s) salsa (16 oz)
2 Tbsp taco seasoning
1 1/2 c shredded cheese

Steps:

1. Put chicken breast and all ingredients (except the cheese) in crockpot, stir, cook low 6-8 hours.
2. Shred chicken and stir.
3. Cut top off peppers and clean out. Run under cold water to remove seeds. Shake dry.
4. Stuff peppers with chicken, add 2-3 tablespoons sauce from the crock pot (or extra salsa), top with cheese (about 1/4 cup per pepper).
5. Bake at 350 degrees for 20 minutes.

MEXICAN PULLED CHICKEN STUFFED PEPPERS

MEXICAN PULLED CHICKEN STUFFED PEPPERS image

Categories Chicken

Number Of Ingredients 17

Ingredients

4 large bell peppers, any color is fine
3-4 chicken breasts, depending on size
2 tbsp chopped jalapenos (I used jarred)
1 c. diced tomatoes
1/2 c. the tomato juice from the can OR 1/2 c. chicken broth
1/4 c. finely minced onion
1/4 c. chopped green peppers (can use organic canned)
2 c. salsa (to cook the peppers in)
shredded cheese
1 package of Simply Organic Taco Season OR Use my homemade taco seasoning recipe:
1 tsp. salt
2 tsp. onion powder
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tps. garlic powder
1/4 tsp. oregano
1/2-1 teaspoon ground cumin, depending on your preference

Steps:

Put whole chicken breasts and all ingredients in crock pot and stir and set on low for 6-8 hours. When it's finished or after at least four hours in, shred chicken using two forks until it's all complete. Mix well. Using a sharp knife, cut the top of the pepper off and pull out all the inside ribs and seeds. Run under cold water to wash and remove remaining seeds inside. Stuff peppers with chicken mixture, cover with some salsa (so they don't dry out) and bake at 350 for 20 minutes until pepper is soft. Top with shredded cheese and the salsa!

MEXICAN-STYLE PULLED CHICKEN

Mexican-Style Pulled Chicken image

This dish is wonderful both with chicken and pork. My family loves it no matter where I use it (carnitas, burritos, enchiladas... the list goes on). It freezes extremely well, so I always make extra.

Provided by Seekerbird

Categories Slow Cooker Chicken Main Dishes

Time 3h30m

Yield 6

Number Of Ingredients 3

Ingredients

1 ½ pounds skinless, boneless chicken breast halves
1 (16 ounce) jar green salsa
1 (28 ounce) can green enchilada sauce

Steps:

Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 12.6 g, Cholesterol 88.9 mg, Fat 10.8 g, Fiber 2.1 g, Protein 25.6 g, SaturatedFat 5.3 g, Sodium 320.8 mg, Sugar 2.6 g

MEXICAN PULLED CHICKEN

Mexican Pulled Chicken image

Discovered this on pinterest. Delicious! I serve this with warm tortillas.

Provided by Kelli Thomas @kelli1

Categories Chicken

Number Of Ingredients 7

Ingredients

4 - boneless skinless chicken breasts
1 package(s) taco seasoning mix
1 can(s) cream of chicken soup
1 cup(s) salsa
1 cup(s) shredded cheddar cheese
1/2 cup(s) sour cream
SERVE WITH WARM TORTILLAS

Steps:

Place the chicken in a crock pot. Sprinkle the taco seasoning over the chicken.
Mix the salsa and soup in a separate bowl, then pour over the chicken.
Cook on low 6-7 hours. When done, shred the chicken with 2 forks. Stir in the cheese and sour cream. Serve on warm tortillas.