Mexican pulled chicken is a flavorful, juicy shredded chicken that works in tacos, burritos, bowls, nachos, and more. A simple blend of chili powder, cumin, paprika, and oregano coats the chicken, which is seared for color and then simmered in broth until it falls apart under a fork.
The recipe makes a big batch with ingredients you probably already have in the kitchen. It cooks on the stovetop in about 30 minutes, so you can have Mexican pulled chicken ready for dinner tonight and leftovers for lunches all week.
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Why This Mexican Pulled Chicken Recipe Works
Searing the seasoned chicken first builds a browned, savory crust that you cannot get from simmering alone. The broth then finishes the cooking gently, so the chicken stays moist. Shredding the chicken and returning it to the pan lets the meat soak up the flavorful juices.
The spice blend is balanced, with warm cumin, mild chili powder, smoky paprika, and herbal oregano. You can easily adjust the heat with a pinch of cayenne, which makes this Mexican pulled chicken a good base for many meals.
Ingredients for Mexican Pulled Chicken
- 2 pounds boneless skinless chicken breasts or thighs
- 1 cup low-sodium chicken broth
- 1 tablespoon extra virgin olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
Low-sodium broth keeps the final dish from getting too salty once the liquid reduces.
How to Make Mexican Pulled Chicken
1. Mix the spices.
In a small bowl, stir together the chili powder, paprika, salt, garlic powder, onion powder, cumin, black pepper, and oregano.
2. Season the chicken.
Pat the chicken dry, then coat both sides evenly with the spice mixture.
3. Sear.
Heat the olive oil in a large skillet over medium heat. Add the chicken and sear for about 2 to 3 minutes on each side, until nicely browned.
4. Simmer.
Pour the broth into the skillet, cover, and simmer for about 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F.
5. Shred.
Move the chicken to a cutting board and shred it with two forks. Return it to the skillet and stir to coat with the sauce.
6. Finish.
Keep the pan on low heat for 3 to 5 minutes so the chicken absorbs the juices, then serve.
How to Serve Mexican Pulled Chicken
Spoon the chicken into warm tortillas with salsa, avocado, and shredded lettuce, or pile it over rice for a quick bowl. It is also great on nachos, in quesadillas, or on top of a salad.
For more ideas, serve it with cilantro lime rice, compare it with our easy crockpot chicken tacos, or try the quick chicken tacos with sauce. Leftover meat makes excellent chicken nachos.
How to Store and Reheat Mexican Pulled Chicken
Refrigerate the chicken with its juices in an airtight container within two hours of cooking. It keeps for 3 to 4 days. Reheat in a skillet over medium heat with a splash of broth or water, stirring until steaming hot to 165 degrees F. For longer storage, freeze it in a sealed container and thaw it in the refrigerator.
Tips and Variations for Mexican Pulled Chicken
Cool and store leftovers promptly. The University of Wisconsin Extension has a handy overview in this guide to storing leftovers.
For added heat, stir in a pinch of cayenne pepper. This recipe can also be made in a slow cooker. Breasts are usually done in about 4 to 5 hours on low or 2 to 3 hours on high, and the chicken is ready when it shreds easily and reads 165 degrees F. Serve with homemade salsa or guacamole for extra flavor.
Do not skip the resting and shredding in the sauce. The meat tastes juicier and more seasoned when it has a few minutes to soak up the pan juices.
Frequently Asked Questions About Mexican Pulled Chicken
Can I make Mexican pulled chicken ahead?
Yes. It reheats well and is excellent for meal prep. Keep the chicken moist with a little broth when reheating.
Can I use chicken thighs in Mexican pulled chicken?
Yes. Boneless thighs are juicier and shred easily. Cook until they reach 165 degrees F.
Can I make it in a slow cooker?
Yes. Add the seasoned chicken and broth to the slow cooker and cook until the chicken shreds easily. Check that it reaches 165 degrees F.
How do I make it spicier?
Add a pinch of cayenne pepper, or stir in chopped jalapeno or a spoonful of hot sauce at the end.
What can I serve with Mexican pulled chicken?
Tacos, burritos, rice bowls, nachos, quesadillas, and salads all work well. It is a flexible base for many meals.
Mexican Pulled Chicken
Ingredients
Main Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 1 cup low-sodium chicken broth
- 1 tbsp extra virgin olive oil
- 2 tsp chili powder
- ½ tsp paprika
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp dried oregano
Instructions
Cooking
- Stir the chili powder, paprika, salt, garlic powder, onion powder, cumin, pepper, and oregano together in a small bowl.
- Pat the chicken dry and coat both sides with the spice mixture.
- Heat the olive oil in a large skillet over medium heat. Sear the chicken for about 2 to 3 minutes on each side, until browned.
- Pour in the broth, cover, and simmer for about 15 to 20 minutes, until the chicken reaches 165 degrees F.
- Move the chicken to a cutting board, shred it with two forks, and return it to the skillet to coat with the sauce.
- Keep on low heat for 3 to 5 minutes so the chicken absorbs the juices, then serve.
