Slow Cooker Mexican Pulled Chicken

This Slow Cooker Mexican Pulled Chicken is tender, juicy, and bursting with smoky, spicy flavors from chili, cumin, and lime. Perfect for tacos, burritos, or bowls, it’s an easy, gluten-free dish for weeknight dinners or festive gatherings.

Why You’ll Love This Recipe

This Slow Cooker Mexican Pulled Chicken is a flavor-packed lifesaver, delivering bold, fiesta-worthy taste with minimal effort. Juicy chicken thighs soak up a vibrant blend of chili powder, cumin, and lime, transforming into tender, shreddable perfection that’s ideal for tacos, burritos, or rice bowls. The slow cooker makes it hands-off, perfect for busy weeknights or party prep, while the smoky, spicy sauce fills your kitchen with irresistible aromas. It’s naturally gluten-free, customizable for heat levels, and budget-friendly, making it a crowd-pleaser for all. Freeze leftovers for quick meals—this dish is as versatile as it is delicious, bringing Mexican flair to any table.

Recipe Tips and Tricks

• Use Thighs: Dark meat stays juicy; breasts work but may dry out slightly.
• Sear for Flavor: Quick browning adds depth (optional but recommended).
• Adjust Heat: Start with 1 tbsp chili powder; add more at end if desired.
• Shred Warm: Easier to pull apart right after cooking.
• Thicken Sauce: Simmer juices on stove for a concentrated glaze.
• Taste Marinade: Balance spices, lime, or honey before cooking.
• Add Veggies Late: Onions or peppers in last hour keep them crisp.
• Double Batch: Use 6-quart slow cooker for meal prep or crowds.

Yield: 6 Servings

Slow Cooker Mexican Pulled Chicken

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Tender chicken in smoky, spicy Mexican sauce—slow-cooked for perfect tacos.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

• ½ cup low-sodium chicken broth
• 1 can (15 oz) diced tomatoes
• 1 medium onion, diced
• 1 tbsp ground cumin
• 1 tbsp honey
• 2 lbs boneless, skinless chicken thighs
• 2 tbsp chili powder
• 2 tbsp fresh cilantro, chopped (for garnish)
• 2 tbsp fresh lime juice
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Season Chicken: Pat thighs dry; season with salt, pepper, and 1 tsp chili powder for flavor base.
2. Sear (Optional): Heat 1 tsp oil in skillet; sear chicken 2 minutes per side for caramelized depth.
3. Mix Sauce: In a bowl, combine tomatoes, chili powder, cumin, garlic, lime juice, broth, and honey.
4. Taste Sauce: Adjust with more chili for heat or honey for sweetness—make it yours.
5. Prep Slow Cooker: Add onion to 4-6 quart slow cooker; place chicken on top.
6. Add Sauce: Pour tomato mixture over chicken, ensuring even coverage.
7. Cook Low and Slow: Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until shreddable.
8. Shred Chicken: Remove thighs to a board; shred with two forks or a hand mixer.
9. Thicken Sauce: Transfer sauce to saucepan; simmer 5-10 minutes for thicker glaze, if desired.
10. Serve: Return chicken to slow cooker, toss in sauce; garnish with cilantro and serve in tacos or bowls.

Notes

• Use a 4-6 quart slow cooker for even cooking.
• For thicker sauce, add 1 tsp cornstarch slurry in last 30 minutes.
• Leftovers are great for enchiladas, nachos, or salad toppings.
• Store sauce separately if serving later to keep chicken juicy.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 242Total Fat 11gSaturated Fat 3gUnsaturated Fat 8gCholesterol 148mgSodium 4199mgCarbohydrates 9gFiber 3gSugar 3gProtein 31g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Chicken Thighs (2 lbs, boneless, skinless): Juicy and forgiving; breasts for leaner option.
• Chili Powder (1-2 tbsp): Adds smoky heat; adjust for spice preference.
• Cumin (1 tbsp): Warm, earthy base; freshly ground for intensity.
• Diced Tomatoes (1 can, 15 oz): Fire-roasted for depth; fresh (2 cups) as substitute.
• Onion (1 medium, diced): Yellow for sweetness; red for bolder flavor.
• Garlic (4 cloves, minced): Fresh for punch; powder (1 tsp) in a pinch.
• Lime Juice (2 tbsp, fresh): Brightens flavors; bottled lacks zest.
• Chicken Broth (½ cup): Low-sodium for moisture and control.
• Honey (1 tbsp): Balances spice; agave or brown sugar as alternatives.
• Cilantro (2 tbsp, chopped): Fresh garnish; parsley if preferred.

Variations and Substitutions

• Protein Swap: Use pork shoulder or chicken breasts for variety.
• Spicy Boost: Add chipotle in adobo (1-2 tsp) or jalapeño.
• Low-Carb: Serve in lettuce wraps or over cauliflower rice.
• Vegan: Swap chicken for jackfruit or mushrooms.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Veggie Add-In: Bell peppers, corn, or zucchini in last hour.
• Milder Flavor: Reduce chili powder to 1 tsp; add more lime.
• Smoky Twist: Use smoked paprika instead of chili powder.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm in skillet with splash of broth; microwave gently.

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