The perfect topping for nachos, potato wedges, or even just in a bread bun, this smoky pulled chicken is a moist and flavorful dish with a very eatable level of heat. Any Mexican or Tex-Mex dish is made better with smoky pulled chicken. It’s a perfect meat for tacos, burritos, and quesadillas, just to name a few. It’s quite versatile.
The smokiness comes from chipotle powder and liquid smoke. If you don’t have liquid smoke available, you can opt for smoked paprika instead of generic sweet paprika (learn the differences.) Of course, you could simply increase the chipotle powder, but you’ll also be increasing the overall spiciness at the same time. Smoked paprika will keep the heat relatively the same while increasing the smoke. The choice is yours.
We use the oven for this smoky pulled chicken, but you could also go the slow cooker route as well. This is a perfect dish to prepare in the morning before work. On your return, all you need to do is gently shred the chicken and decide how to enjoy it. Eight hours on medium heat should do the trick, but always check your slow cooker’s user manual to get the best time estimate.
See this recipe being made:
Like this recipe? You’ll love these too:
- Jalapeño Fried Chicken: Double the heat here – there’s chili pepper in the breading and the brine.
- Seven Layer Taco Dip: A classic starter that the whole family will love.
- Spicy Chicken Nachos: Pile the ingredients high on these nachos to make it nearly a meal.
Spicy Smoky Pulled Chicken
- Preheat oven to 325 Fahernheit.
- Place the chicken breasts into an oven-safe casserole dish.
- Peel and slice the onions and lay in the dish with the chicken.
- Add the remainder of the ingredients to the dish and stir gently.
- Cover with a lid or foil and place in the center of the oven for 80 minutes until soft and tender.
- Remove from the oven and take the lid off carefully.
- Transfer the chicken into a bowl and shred with 2 forks.
- Add the cooked onion and a few spoonfuls of the liquid from the cooking dish.
- Serve immediately.