Mexican Slow-Cooker Pulled Chicken

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!

First step: Mise en place for my Mexican slow-cooked shredded chicken

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!

Next, we sauté the onion, garlic and bell pepper as well as quickly seal the chicken to retain moisture in the slow-cooker
Next, we toss in everything, slow cook in your slow-cooker/ crockpot for 5 hours and walk away! 😉
Chef tip: Shred your chicken for 20 seconds on low (you don’t want it to be over shredded) in a stand mixer, which saves on time, or shred it with a fork!

Don’t forget to tag me if you make this recipe on my Instagram at @thrivewithpriscilla – I love seeing your creations!

I use Siete (brand) grain free (almond flour) small wraps & all of my fixings!

Mexican Slow-Cooker Pulled Chicken

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Recipe by Priscilla Soligo Course: Bread, Mains

4 – 5

Prep time



Cooking time: 5 hours in the slow-cooker (on high)


  • 800g 4 Large Boneless, Skinless, Chicken Breast

  • 800g 2 Canned Chopped Tomatoes

  • 240g 1 Cup Vegetable Broth/ Stock

  • 150g 1 Cup Red Onion, minced

  • 150g 1 Cup Red Bell Pepper, deseeded, small dice

  • 30g 2 Tbsps Avocado Oil or Coconut Oil

  • 20g 5 Garlic Cloves, peeled, minced

  • 5g 2 tsp Chipotle Powder

  • 5g ½ Tbsp Onion Powder

  • 4g ½ Tbsp Smoked Paprika

  • 4g 2 tsp Ground Cumin

  • 3g 1 tsp Garlic Powder

  • 1g 1 tsp Ground Coriander

  • 1g ½ Tbsp Dried Oregano

  • 5g 1 tsp Unrefined Salt


  • Preheat your slow-cooker or crockpot on high.
  • Once slow-cooker is preheated add the broth, canned tomatoes, all of the spices and salt. Mix until well combined. Place lid on top.
  • Meanwhile, on the stove on medium heat in a large pan, heat up 1 tablespoon of the oil. Add in the chicken breasts and sauté each side approx. 3 minutes each, until slightly golden brown. Do not cook through. Sealing each side of the chicken breasts first will help to seal in the moisture with a much better end result.
  • Place seared chicken breasts into the slow-cooker and place the lid on top.
  • On the stove on a low-medium heat in clean pan, add the oil and sauté onions for 3 minutes. Turn heat down to low and add in garlic and red bell pepper, stir intermittently for 2 minutes being careful not to burn the garlic.
  • Add the sautéed mixture from the pan into the crockpot. Mix until well combined then place the lid on top.
  • Slow-cook on high for approx. 5 hours.
  • Once cooked, turn off the slow-cooker and remove the lid. Prepare a colander on top of a bowl. Carefully remove the inside container and slowly pour the contents into the colander. The liquid will strain through into the bowl underneath and you will be left with the chicken, onion, garlic and red bell pepper. Set the liquid aside
  • 2 x options to shred the chicken [“pulled chicken.”]
    Option 1: Place cooked, strained chicken breasts onto a clean cutting board, or plate and shred using a fork.
    Option 2: Using a stand mixer with the paddle attachment, add in the strained chicken breasts. Mix on the lowest setting for about 20 seconds, or until desired shred (will look like pulled chicken) has been achieved.
    [Note* I like to add a little of the liquid back into the shredded chicken to keep it moist. Discard the remaining liquid.
  • Place shredded chicken into a bowl, or glass container for serving. For meal-prep for the week place into an airtight sealed container and into the fridge.


  • Storage: Pulled chicken will last for up to 2 weeks in an airtight glass sealed container in the fridge. Please follow storage notes for my flat-bread on the recipe.

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