Pulled Mexican Chicken Canning Recipe

If you’re looking for a quick, delicious dinner that brings the bold, authentic flavors of Mexico straight to your pantry, this Pulled Mexican Chicken in a Jar is a must-have in your canning rotation. Packed with juicy shredded chicken, vibrant peppers, zesty spices, and a savory tomato base, this meal in a jar captures the heart of Mexican cuisine in every bite. Whether you’re feeding a hungry family or stocking up your shelves with shelf-stable meals, this recipe delivers the kind of flavor that makes homemade food feel like a celebration.

Inspired by traditional Mexican flavors and modern canning convenience, this dish is perfect for busy weeknights or impromptu gatherings. Just pop open a jar, warm it on the stovetop, and serve it in warm corn or flour tortillas. Top with fresh cilantro, a squeeze of lime, and your favorite hot sauce for an easy, crowd-pleasing dinner. It’s ideal for those seeking quick canning recipes, home-canned meals with authentic flavor, or easy pressure canning dinners that go from jar to table in minutes.

As the demand for meals in a jar recipes continues to grow, this Pulled Mexican Chicken is the perfect way to combine tradition, convenience, and mouthwatering taste. Whether you’re new to pressure canning or a seasoned pro, this is one recipe you’ll want to preserve again and again.

¡Buen provecho!

Pulled Mexican Chicken in a Jar

Makes approx. 6 quarts or 12 pints

Having a readymade meal in a jar is such a blessing when there is limited time to cook from scratch. The authentic flavors of pulled Mexican chicken will put a smile on everyone’s face and fill their bellies with a hearty helping of pulled chicken and peppers. Simply heat on the stovetop and serve in corn or flour tortillas. Top with fresh cilantro and your favorite hot sauce.

Ingredients

• 12 chicken breasts, boneless skinless (15 cups shredded)
• 12 Roma tomatoes, diced (4 cups)
• 3 red bell peppers, deseeded and chopped (3 cups)
• 1 large Vidalia onion, chopped (1 ½ cups)
• 6 garlic cloves, minced (3 tablespoons)
• 4 tablespoon apple cider vinegar
• 4 tablespoons Agave sweetener
• ¼ up chili powder
• 2 tablespoons mustard
• 2 tablespoons dried oregano
• 2 tablespoons ground coriander
• 2 tablespoons your favorite hot sauce (I like Valentinos)
• 2 teaspoons onion powder
• 2 tablespoons ground cumin
• 6 ounces tomato paste

Instructions

1. In a clean large stock pot, add the tomatoes, bell peppers, onion, garlic, apple cider vinegar, and agave and mix well. Cook for 10 minutes on medium heat, stirring often to avoid scorching. Add shredded chicken and proceed to cook on medium heat.
2. Add chili powder, mustard, oregano, coriander, hot sauce, onion powder, and cumin. Mix well to blend ingredients and bring to a boil over medium-high heat. Once at a boil, mix in the tomato paste and continue mixing until the paste has evenly dispersed, about 5 minutes.
3. Using a funnel, ladle the mixture into jars leaving a 1-inch of headspace. Remove any air bubbles and add additional mixture if necessary to maintain the 1-inch headspace.
4. Wipe the rim of each jar with a clean washcloth dipped in vinegar. Place a lid and ring on each jar and hand-tighten.
5. Place the jars in the pressure canner filled with 3 quarts of water, lock the pressure canner lid, and bring the canner to a boil on high heat. Let the canner vent for 10 minutes. Process at 10 psi or according to your canner type and elevation. Process quarts for 90 minutes and pints for 75 minutes.
6. Allow canner to return to zero psi before removing the canner lid. Wait 5 minutes before removing the jars from the canner.

Pulled Mexican Chicken in a Jar is just one of the many flavorful, ready-made meals featured in my cookbook Canning Full Circle, 2nd Edition. This book goes beyond traditional canning—it teaches you how to cook with what you preserve. Each recipe is paired with creative serving suggestions, meal ideas, and practical instructions so you can turn your home-canned jars into delicious, full-circle meals (or desserts) any day of the week. Whether you’re feeding a family or stocking your pantry for convenience, Canning Full Circle will help you get the most out of every jar.

Pulled Mexican Chicken Canning Recipe

Recipe by The Canning Diva

5.0 from 1 vote

Servings

6 quarts or 12 pints

servings

Prep time

30

minutes

Having a readymade meal in a jar is such a blessing when there is limited time to cook from scratch. The authentic flavors of pulled Mexican chicken will put a smile on everyone’s face and fill their bellies with a hearty helping of pulled chicken and peppers. Simply heat on the stovetop and serve in corn or flour tortillas. Top with fresh cilantro and your favorite hot sauce.

Ingredients

US Metric

• 12 12 chicken breasts, boneless skinless (15 cups shredded)

• 12 12 Roma tomatoes, diced (4 cups)

• 3 3 red bell peppers, deseeded and chopped (3 cups)

• 1 large 1 Vidalia onion, chopped (1 ½ cups)

• 6 6 garlic cloves, minced (3 tablespoons)

• 4 tablespoon 4 apple cider vinegar

• 4 tablespoons 4 Agave sweetener

• ¼ up chili powder

• 2 tablespoons 2 mustard

• 2 tablespoons 2 dried oregano

• 2 tablespoons 2 ground coriander

• 2 tablespoons 2 your favorite hot sauce (I like Valentinos)

• 2 teaspoons 2 onion powder

• 2 tablespoons 2 ground cumin

• 6 ounces 6 tomato paste

Instructions

• In a clean large stock pot, add the tomatoes, bell peppers, onion, garlic, apple cider vinegar, and agave and mix well. Cook for 10 minutes on medium heat, stirring often to avoid scorching. Add shredded chicken and proceed to cook on medium heat.
• Add chili powder, mustard, oregano, coriander, hot sauce, onion powder, and cumin. Mix well to blend ingredients and bring to a boil over medium-high heat. Once at a boil, mix in the tomato paste and continue mixing until the paste has evenly dispersed, about 5 minutes.
• Using a funnel, ladle the mixture into jars leaving a 1-inch of headspace. Remove any air bubbles and add additional mixture if necessary to maintain the 1-inch headspace.
• Wipe the rim of each jar with a clean washcloth dipped in vinegar. Place a lid and ring on each jar and hand-tighten.
• Place the jars in the pressure canner filled with 3 quarts of water, lock the pressure canner lid, and bring the canner to a boil on high heat. Let the canner vent for 10 minutes. Process at 10 psi or according to your canner type and elevation. Process quarts for 90 minutes and pints for 75 minutes.
• Allow canner to return to zero psi before removing the canner lid. Wait 5 minutes before removing the jars from the canner.

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