Mexican-Style Pulled Chicken

Since we moved to Durham in the May 2017, we’ve been obsessed with a Nana Taco, a “modern Mexican eatery” located near Duke University. The name has recently changed due to a change in ownership - it’s now Nuvo Taco - but the food is still 100% on point.

I get the exact same thing every time (“Garden Salad - Add Shredded Chicken”), and it’s become our go-to dinner during these last few busy weeks of launching our new baby: a group fitness studio called Realfitness in Chapel Hill. If we’ve been working all afternoon or evening and are too tired to make dinner, Nuvo Taco is on speed dial.

Emergency Options on Speed Dial

I highly recommend ALL my clients have a “Nuvo Taco” on speed dial: that place that’s close by and convenient where you can get a quick, healthy meal (like a big salad with protein) that fits your template and has the right balance of protein, carbs, and fat to feed your goals.

I love cooking but let’s be honest: it just ain’t happenin’ every night!

DIY Attempt: Mexican-Style Pulled Chicken

After all this time - and so many salads with chicken lol - it finally occurred to me that I should try my hand at a Mexican-style Pulled Chicken.

Yesterday I fired up the slow cooker, and here is my attempt at recreating the Pulled Chicken from Nuvo Taco. I served it over a big bed of chopped romaine with some sliced cherry tomatoes, veggies, avocado, and some chopped cilantro, salsa, and Greek yogurt on top. Close enough:)

Mexican-Style Pulled Chicken


1 onion, chopped

3 cloves garlic, minced

cooking spray

1 15-ounce can tomato sauce

1 4-ounce can of green chiles

1 c. low-sodium chicken stock

1 Tbs. cumin

1 Tbs. chili powder

2 tsp. coriander

1 1/2 tsp. salt

fresh black pepper

2.5-3 lbs. boneless skinless chicken breasts


1. Spray a medium skillet with cooking spray and place over medium-high heat. Add onions and garlic, stirring frequently. Cook until softened, about 4-5 minutes. Transfer to slow cooker.

2. To the cooked onion and garlic mixture, add tomato sauce, green chilis, stock, spices, and seasonings. Stir to combine.

3. Add chicken breasts and be sure they are completed covered in the sauce. Cook until chicken falls apart easily. (Slow cookers vary! Mine took about 3-4 hours on 300 degrees.) Remove chicken from slow cooker and shred with two forks. Return chicken to sauce and lower heat to keep warm.

Serve over a salad, in tacos, or burrito bowls. Top with salsa, fresh chopped cilantro, a squeeze of fresh lime, or a spoonful of Greek yogurt (it’s like sour cream but higher in protein - wink wink.)

If you make this recipe, take a photo and post it on Instagram! Tag me at @LeslieAnnQuillen. I love seeing what’s cooking in your kitchen!