Okay Amigas & Amigos, this is my favorite pulled chicken recipe of all time! The flavours work so well and we love making a batch of this for food prep to use in so many different applications. We usually make this once a week for our ‘Mexican nights’ with the kids (we leave out the chipotle for them and I sprinkle on top of mine later) and it’s always a WINNER! Thinks taco’s, burritos, deconstructed fajita salad, wraps, and more! Often we will wrap them up in either butter lettuce or cos lettuce leaves, or a grain-free almond flour Siete small tortilla. Don’t forget to make my fixings, which pair so well for a Tex-Mex night in! These include my: Pico de Gallo, Cashew Sour Cream, Guacamole, Refried Beans and we also sometimes swap out the fish in my Lettuce Wrapped Fish Tacos & Fixings for this pulled chicken. I also love to make my Pulled Chicken Avocado Flat-Bread Wraps, which are one of my favorite wraps ever!
Slow-cookers are awesome because you can simply walk away and let it do its thing. Everything is so much more flavourful and melt in your mouth retaining alot more moisture. Don’t skip the first step of pan-frying the chicken very lightly on both sides (not cooking through), as this will really help to lock in the moisture of the chicken breasts. I also have a quick hack on how to shred the chicken using a stand mixer (instead of a fork) in just seconds! It’s super easy and quick. I hope you enjoy this as much as we do and I promise that the aroma through your home will smell like a Mexican restaurant!
Don’t forget to tag me if you make this recipe on my Instagram at @thrivewithpriscilla – I love seeing your creations!