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This Mexican Pulled Chicken is slow-cooked in Mexican green chili sauce and jalapenos, this melt-in-your-mouth smoky chicken is the perfect comfort zone. Pair it with fresh pico de gallo and rice and you’re in for a dinnertime treat!

And is little on the spicy side.

So if you are paring this with homemade pico de gallo (salsa fresca).

I would advise to omit the jalapenos in the salsa since the chicken has enough heat it it already.

But do not worry, it’s not too hot due to the addition of the chile adobo which give it a sweet smoky flavor as well.

Pair this dish with some full fat sour cream and you will have a more mellowed out dish. So if you like Mexican food just as much as me, then I’m more than certain this will become one of your new favorites.

Personally I can handle the extra heat, that is why I made my pico de gallo with jalapenos in it.

As you may know I really love spicy food, however my partner leans more towards sweet stuff and said he would prefer the pico de gallo to have no jalapenos in for this pairing.

This recipe is super easy to make, and packed with full of flavor so follow along.

All we are doing here is simply placing our chicken breasts into the slow cooker, along with 1/2 cup of mexican green chili sauce, a few adobo chilies, some chicken stock and our seasonings.

Then we are allowing it to simmer on medium to low heat all day, only to return to shred the chicken with two forks.

Then placing back into the pot to simmer/brown for a few minutes to allow the sauce to thicken up some. This dish is so tasty and is my new favorite way to eat pulled chicken.

Serve over a bed of jasmine rice, along with homemade pico de gallo and you will be in flavor heaven.

The nice thing about mexican food is that you can make a lot of it in a short period, and you can store any leftovers in the fridge for up to 3 days. I hope you enjoy, ARRIBA MEXICO!

Looking for an awesome recipe for Mexican Salsa? Check out my recipe for Pico De Gallo this goes great with this pulled chicken.

Notes: Squeeze some fresh lemon juice overtop for a pop of extra flavor.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Mexican Pulled Chicken

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Ingredients

• 4 Boneless chicken breasts
• 1 tbsp Extra Virgin Olive Oil
• 1/2 cup Green Chili Sauce
• 3 adobo Chipotles in adobo sauce
• 3/4 cup Chicken Stock, salted
• 3 minced Garlic cloves

SPICES

• 1 tbsp Cumin Powder
• 1 tbsp Garlic Powder
• 1 tsp Salt
• 1 tsp Paprika
• 1 tsp Dry Oregano
• 3 tbsp Sour Cream, Full fat

OPTIONAL

• 1 lime Fresh Lime Juice
• 2 cups Basmati rice
• Pico De Gallo

Instructions

Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps.

Slow Cooker: Place on LOW for 3-6 hours HIGH for 6 hours. – after following the initial steps.

Stove Top: Cook covered on low for 60 minutes. – after following the initial step

Initial STEP:

1. Into the slow cooker, place the chicken breasts, and then all your remaining ingredients. Pulled chicken in the slow cooker
2. While the chicken is cooking, make homemade pico de gallo and rice if desired.

Once the Chicken is cooked:

1. Take the chicken breasts out (keep the remaining juices in the pot) and shred your chicken and adobo chilies on a cutting board with two forks.shredding the mexican pulled chicken
2. Add the shredded chicken back into the slow cooker and toss in the juices.
3. Turn the slow cooker onto the browsing setting, and place 3 tbsp of sour cream into the pot. Stir and simmer everything together for 5 minutes. This allows the juice to saturate the chicken and boil down some.
4. Serve over rice or in tortillas, and add your favorite toppings such as avocado, pico de gallo etc. Enjoy!

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