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Mexican Pulled Chicken

Mexican Pulled Chicken

Erica
Tender chicken, cooked simply and perfectly in the slow cooker and made super delicious with Mexican flavors.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Main Course
Cuisine easy recipe, easy weeknight dinner, slow cooker
Servings 6

Ingredients
  

  • 2 lbs bone-in skinless chicken thighs
  • kosher salt
  • fresh cracked pepper
  • chili powder
  • 1 can Rotel diced tomatoes and green chilies drained
  • 1/4 c red wine
  • 2 cloves garlic minced
  • 1 T honey
  • 2 T cilantro chopped
  • 6 burger buns see Notes
  • 6 slices pepperjack cheese
  • Guacamole

Instructions
 

  • Season the chicken with salt, pepper, and chili powder (a couple good pinches each, be generous), and place the chicken in the slow cooker. Add the Ro*tel, red wine, garlic, and honey. Cook on low for 6-8 hours.
  • Carefully transfer the chicken to a cutting board or bake dish. Using two forks, shred the chicken taking care to discard all the bones and cartilage. Put the meat in a bowl. Using a slotted spoon, transfer the tomatoes and green chilies from the slow cooker to the bowl with the chicken, along with ~1/4 c of the juices from the slow cooker to keep the meat moist. Add the cilantro.
  • Serve the pulled chicken on bakery burger buns, topped with cheese and guacamole. Yields 6 servings (see Notes).

Notes

If served on full-sized burger buns, this recipes yields 6 servings. But if you are feeding a bigger crowd, most folks wouldn't want such a big sandwich. So in that case, I would serve this with sliders as part of a buffet (12 servings) to extend it further and make everyone happy. Just be sure to cut the cheese slices to quarters so they fit.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!