Go Back
Print
Recipe Image
–
+
servings
Metric
Us "Imperial"
Smaller
Normal
Larger
Mexican Pulled Chicken Recipe - Shredded Smokey Style "Slow Cooker or Thermomix" - Easy!
An "Aromatic and Flavorsome" Mexican Pulled Chicken recipe that's easy to make in the Slow Cooker or Thermomix. We make it in batches for guests or to refrigerate and have it on hand when the tribe is hungry!
4.17
from
6
votes
Print
Pin
Course:
Dinner, Lunch
Cuisine:
Mexican
Prep Time:
10
minutes
minutes
Cook Time:
4
hours
hours
0
minutes
minutes
Total Time:
4
hours
hours
10
minutes
minutes
Servings:
4
people
Calories:
Author:
Matt Dobson
Ingredients
600
grams
Chicken Thigh Fillets
cut in half
3
cloves
Garlic
finely chopped
1
Brown Onion
diced
1
tablespoon
Olive Oil
2
tablespoons
Tomato Paste
400
grams
Canned Tomato Puree
1
tablespoon
Sweet Paprika
ground
1
tablespoon
Smoked Paprika
ground
1
teaspoon
Cumin
ground
1/4
teaspoon
Chili Powder
1
packet
Taco Seasoning
250
grams
Canned Corn Kernels
drained
440
grams
Canned Red Kidney Beans
drained
Metric
-
Us "Imperial"
Instructions
How to make Mexican Pulled Chicken in a Slow Cooker
Add all the ingredients to the slow cooker except the beans and corn.
Cook on high for 3-4 hours, the chicken is ready when it can be easily shredded with a fork
Shred the chicken, then add the remaining ingredients.
Cook on high for another 15 minutes.
Serve in a fresh tortilla with tomatillo salsa and guacamole.
How to make Mexican Pulled Chicken in a Thermomix
Place garlic and onion in the TM bowl, chop 3 sec/speed 7.
Scrap down the sides.
Add oil to the bowl and sauté for 3min/120 degrees/speed 1.
Add the chicken and cook 5 min/120 degrees/reverse speed 1.
Add tomato paste, tomatoes, all the spices, and salt. Cook 60min/100degree/reverse speed 1.
Add the corn and kidney beans. Cook 5min/90 degrees/reverse speed 1.