Mexican Pulled Chicken Tacos

Tender and flavorful chicken that is slow-cooked. Nice for a winter gathering.
Course: Main Course - Chicken - Poultry
Author: Catherine Christiano


  • 1 red bell pepper seeded and sliced into large rings
  • 1 large onion cut into 1/8" thick rings
  • 2 pounds boneless, skinless chicken breast halves trimmed of fat
  • 2 pounds boneless, skinless chicken thighs trimmed of fat
  • 4 tablespoons cider vinegar
  • 28 ounces canned diced tomatoes
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon dried oregano
  • 7 ounces Goya chipotle peppers in Adobo sauce

To Serve (Suggestions)

  • flour tortillas
  • shredded iceberg lettuce
  • Monterey Jack cheese grated
  • diced fresh tomatoes or salsa


  • Preheat oven to 275°F.
  • Spray an oblong, deep baking pan or dish with non-stick cooking spray. Place peppers and onions on bottom. Place chicken on top.
  • Combine remaining ingredients in medium saucepan and bring to a boil. Pour mixture over chicken in baking pan. Cover with parchment paper and then foil. The parchment will prevent the aluminum foil from reacting with the sauce. Bake in oven for 3 hours.
  • Remove chicken to cutting board and shred using two forks. Place sauce in pan; over medium heat reduce until it thickens. Add additional Tabasco sauce, if desired. Combine sauce and pulled chicken to serve.


Copyright 2023, Catherine Christiano. Website by Catherine Christiano.