Watch my step-by-step videoMexPulledChkn_posterNT

There’s nothing like the taste of an earthy pulled chicken to stuff a taco, enchilada, empanada or top a tostada! My boys simply love to prepare their own meals and snacks when I’m not around and every time I make a batch of this it disappears before I can say Jack Robinson, or should I say Jesus Gonsalves?
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Mexican Pulled Chicken


  • 1 lb boneless chicken thigh
  • Juice of a lime
  • 6 cloves of garlic crushed
  • 3 tsps Mexican chilli powder
  • salt & pepper to taste
  • 1 large sliced red onion
  • 2 guajillo chillies
  • 2 tomatoes chopped
  • 3 tsps habanero sauce
  • Cilantro to garnish


  1. Marinate the chicken with the lime juice, garlic, chilli powder, salt and pepper and leave overnight.
  2. Saute the onion and then add the chicken and cook till seared
  3. Snip the Guajillo chillies with a scissors straight into the pot
  4. Add the tomatoes and cook for a few minutes till the tomatoes are nice and soft.
  5. Add the habanero sauce and any salt and pepper if required
  6. Transfer to a slow cooker and cook for 6 hours
  7. If required(not shown in picture), break the chicken apart with the back of a fork and garnish with cilantro