Creating Mexican Pulled Chicken is easy if you follow these steps:

1. Sauté the Aromatics: In a skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
2. Prepare the Chicken: Season the chicken breasts or thighs with salt and pepper. Place them in a slow cooker or instant pot.
3. Add the Base Ingredients: Pour the sautéed onion and garlic mixture over the chicken. Then add the diced tomatoes, chipotle peppers, cumin, smoked paprika, and oregano.
4. Cook:
– For Slow Cooker: Cover and cook on low for 4-6 hours until the chicken is tender and easily shredded.
– For Instant Pot: Seal the lid and cook on high pressure for 15 minutes. Allow for a natural release for 10 minutes, then quick release the remaining pressure.
5. Shred the Chicken: Once cooked, remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pot and mix it with the sauce.
6. Add Lime Juice: Squeeze the juice of one lime over the shredded chicken and stir to combine.
7. Taste and Adjust: Taste the pulled chicken and adjust seasoning as necessary.
8. Serve: The Mexican Pulled Chicken is now ready to be served!