Smoky Pulled Chicken
This smoky, saucy pulled chicken is tender and flavorful, perfect for tacos, bowls, or enchiladas. It’s a simple recipe that delivers big flavor with minimal fuss, using canned chipotle peppers to add spice and depth.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs Thighs are more forgiving and juicier.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can 14 oz diced tomatoes, undrained
- 1 can 7 oz chipotle peppers in adobo sauce Use 1–2 peppers to start.
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Tortillas or rice for serving For serving options.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
- Season 2 pounds of chicken breasts or thighs with salt and pepper. Place the chicken in the bottom of a slow cooker or Instant Pot.
- Pour the sautéed onion and garlic over the chicken. Add the can of diced tomatoes (undrained), the chipotle peppers in adobo (start with 1 pepper and 1 teaspoon adobo sauce if unsure), cumin, smoked paprika, and oregano. Stir gently to distribute.
Cooking
- For slow cooker: Cover and cook on low for 4–6 hours, until the chicken is tender and shreds easily.
- For Instant Pot: Seal the lid and cook on high pressure for 15 minutes. Allow a natural release for 10 minutes, then carefully quick-release the remaining pressure.
Finishing Touches
- Remove the chicken and shred with two forks. Return the shredded meat to the pot and toss with the sauce to coat evenly.
- Squeeze the juice of one lime over the shredded chicken and stir. Taste and adjust salt, pepper, or heat as needed.
Serving
- Spoon into warm tortillas, over rice, or into bowls and garnish with chopped cilantro.
Notes
Can be refrigerated for 3–4 days or frozen for up to 3 months. Best when served with sides like grilled corn or cabbage slaw.