Hey there, folks! It Anne here from Beyond the Bayou Blog and today I ve got something special to share with you my take on a classic comfort food favorite, Mexican Shredded Chicken.
Bursting with zesty spices and savory aromas, this dish offers a taste of culinary delight straight from south of the border. Whether you’re hosting a fiesta with friends or simply craving a satisfying meal, this versatile recipe is sure to impress.
Tender chicken infused with tangy salsa and bold seasonings, perfectly shredded for maximum flavor absorption, creates a mouthwatering experience with every bite.
Join us on a culinary journey as we explore the simplicity and depth of flavor in this beloved Mexican classic.
Mexican Shredded Chicken Recipe
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Print
Pin
Rate
Calories: 282kcal
Servings: 4
Equipment
- Large Pot
- Cutting Board
- Knife
- Wooden Spoon
- Measuring Spoons
- Tongs
- Plate
Ingredients
- 6 Boneless Skinless Chicken Thighs
- Kosher Salt and Freshly Cracked Black Pepper
- 2 tablespoons Olive Oil
- 1 cup Chipotle Salsa or your favorite store bought salsa
Instructions
- Season chicken thighs with salt and pepper.
- Slow cook: Add seasoned chicken, olive oil, and salsa to slow cooker. Cook on high for 5-6 hours until chicken is tender. Shred chicken with forks in salsa.
- Sear chicken: Heat olive oil in skillet, sear chicken for 3 mins on each side until golden brown.
- Add salsa to skillet, cover, and simmer on medium heat for 25-30 mins, flipping chicken halfway through.
- Instant Pot: Sear chicken in olive oil for 3 mins each side. Add salsa, seal Instant Pot, set to poultry, and cook until done.
- Shred cooked chicken with forks and serve as desired.
Nutrition
Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 577mg | Potassium: 583mg | Fiber: 1g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Tips You Should Try!
- Check the temperature: It’s crucial to make sure your chicken is fully cooked. Use a trusty instant-read thermometer to ensure it reaches 165°F internally. Safety first!
- Shred while warm: Shredding chicken is a breeze when it’s still warm. Once it’s done cooking, grab those forks and start shredding right away for the best results.
- Double dip: After shredding, don’t be shy about tossing the chicken back into the pan. This gives it another chance to soak up all those delicious spices and juices, ensuring every bite is bursting with flavor and moisture.
What to Serve with Mexican Shredded Chicken?
