Mexican Style Pulled Chicken Recipes

SLOW COOKER MEXICAN PULLED CHICKEN

Slow Cooker Mexican Pulled Chicken image

This super easy recipe creates an extremely tender and juicy pulled chicken. Much like you might find at a Mexican restaurant with peppers and onions. As an addition, I have created this recipe to include corn and black beans. This is great as a taco and enchilada filler, or to be served over rice. This makes quite a bit, so you can try it different ways for variety! A great Friday night recipe to last the weekend! You can serve this topped with lettuce, sour cream, and cheese.

Provided by lindsey927

Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken

Time 6h10m

Yield 4

Number Of Ingredients 8

Ingredients

4 (5 ounce) frozen skinless, boneless chicken breasts
1 (1 ounce) envelope taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) jar salsa
1 (12 ounce) package frozen corn
1 medium onion, thinly sliced
1 large green bell pepper, julienned
1 cup water

Steps:

Place ingredients in the slow cooker in the following order: chicken, taco seasoning, black beans, salsa, corn, onion, bell pepper, and water.
Cook on Low until chicken is no longer pink in the center and juices run clear, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Shred chicken with 2 forks.

Nutrition Facts : Calories 401.3 calories, Carbohydrate 51.6 g, Cholesterol 80.5 mg, Fat 4.6 g, Fiber 12.3 g, Protein 40.7 g, SaturatedFat 1.2 g, Sodium 1673.3 mg, Sugar 9.6 g

MEXICAN-STYLE PULLED CHICKEN

Mexican-Style Pulled Chicken image

This dish is wonderful both with chicken and pork. My family loves it no matter where I use it (carnitas, burritos, enchiladas... the list goes on). It freezes extremely well, so I always make extra.

Provided by Seekerbird

Categories Slow Cooker Chicken Main Dishes

Time 3h30m

Yield 6

Number Of Ingredients 3

Ingredients

1 ½ pounds skinless, boneless chicken breast halves
1 (16 ounce) jar green salsa
1 (28 ounce) can green enchilada sauce

Steps:

Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 12.6 g, Cholesterol 88.9 mg, Fat 10.8 g, Fiber 2.1 g, Protein 25.6 g, SaturatedFat 5.3 g, Sodium 320.8 mg, Sugar 2.6 g

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