Mexican Pulled Chicken Recipe – Shredded Smoky Style “Slow Cooker or Thermomix” – Easy!

This Smokey Mexican Pulled Chicken recipe comes in very handy with maximum flavor and made with the minimum effort.

The Mexican Pulled Chicken recipe can be cooked in the slow cooker, or in a Thermomix, and there’s no difference at all in the taste or texture.

This Smoky Pulled Chicken can be served with rice, used as a filling for burritos, tacos or as a topping for Nachos. My favorite way to eat this dish is with homemade tortillas as a taco filling.

Mexican Pulled Chicken Ingredients

• 600 grams of Chicken Thigh Fillets, cut in half
• 3 cloves of Garlic, finely chopped
• 1 Brown Onion, diced
• 1 tablespoon of Olive Oil
• 2 tablespoons of Tomato Paste
• 400 grams of Canned Tomato Puree
• 1 tablespoon of Sweet Paprika, ground
• 1 tablespoon of Smoked Paprika, ground
• 1 teaspoon of Cumin, ground
• 1/4 teaspoon of Chili Powder
• 1 pkt of Taco Seasoning
• 250 grams of Canned Corn Kernels, drained
• 440 grams of Canned Red Kidney Beans, drained

How to make Mexican Pulled Chicken in a Slow Cooker

1. Add all the ingredients to the slow cooker except the beans and corn.
2. Cook on high for 3-4 hours, the chicken is ready when it can be easily shredded with a fork
3. Shred the chicken, then add the remaining ingredients.
4. Cook on high for another 15 minutes.
5. Serve in a fresh tortilla with tomatillo salsa and guacamole.

How to make Mexican Pulled Chicken in a Thermomix

1. Place garlic and onion in the TM bowl, chop 3 sec/speed 7.
2. Scrap down the sides.
3. Add oil to the bowl and sauté for 3min/120 degrees/speed 1.
4. Add the chicken and cook 5 min/120 degrees/reverse speed 1.
5. Add tomato paste, tomatoes, all the spices, and salt. Cook 60min/100degree/reverse speed 1.
6. Add the corn and kidney beans. Cook 5min/90 degrees/reverse speed 1.

Mexican Pulled Chicken Recipe - Shredded Smokey Style "Slow Cooker or Thermomix" - Easy!

An "Aromatic and Flavorsome" Mexican Pulled Chicken recipe that's easy to make in the Slow Cooker or Thermomix. We make it in batches for guests or to refrigerate and have it on hand when the tribe is hungry!

4.17 from 6 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Mexican

Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

0 minutes minutes

Total Time: 4 hours hours 10 minutes minutes

Servings: 4 people

Calories:

Author: Matt Dobson

Ingredients

• 600 grams Chicken Thigh Fillets cut in half
• 3 cloves Garlic finely chopped
• 1 Brown Onion diced
• 1 tablespoon Olive Oil
• 2 tablespoons Tomato Paste
• 400 grams Canned Tomato Puree
• 1 tablespoon Sweet Paprika ground
• 1 tablespoon Smoked Paprika ground
• 1 teaspoon Cumin ground
• 1/4 teaspoon Chili Powder
• 1 packet Taco Seasoning
• 250 grams Canned Corn Kernels drained
• 440 grams Canned Red Kidney Beans drained

Metric - Us "Imperial"

Instructions

How to make Mexican Pulled Chicken in a Slow Cooker

• Add all the ingredients to the slow cooker except the beans and corn.
• Cook on high for 3-4 hours, the chicken is ready when it can be easily shredded with a fork
• Shred the chicken, then add the remaining ingredients.
• Cook on high for another 15 minutes.
• Serve in a fresh tortilla with tomatillo salsa and guacamole.

How to make Mexican Pulled Chicken in a Thermomix

• Place garlic and onion in the TM bowl, chop 3 sec/speed 7.
• Scrap down the sides.
• Add oil to the bowl and sauté for 3min/120 degrees/speed 1.
• Add the chicken and cook 5 min/120 degrees/reverse speed 1.
• Add tomato paste, tomatoes, all the spices, and salt. Cook 60min/100degree/reverse speed 1.
• Add the corn and kidney beans. Cook 5min/90 degrees/reverse speed 1.

Love Mexican food, why not try some of our other great recipes;

• Slow Cooker Pulled Pork Carnitas
• Chili Beef Nachos
• Yucatan Chicken Skewers

To make a larger batch of this Mexican Smoky Pulled Chicken recipe adjust the servings above.