Mexican Pulled Chicken
Seasoned chicken seared, simmered in broth, and shredded into juicy pulled chicken for tacos, bowls, and more.
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.
Notes
For added heat, add a pinch of cayenne pepper. For a slow cooker version, breasts are usually done in about 4 to 5 hours on low or 2 to 3 hours on high, when the chicken shreds easily and reads 165 degrees F. Store leftovers for 3 to 4 days. Nutrition is an estimate for breasts.