Easy Mexican Shredded Chicken (3 Ways!)

There are a few recipes I rely on as much as this Mexican shredded chicken. You toss chicken, tomatoes, garlic, and chipotle peppers together, let it cook, and then shred it into tender, saucy perfection. It's smoky, a little spicy, and full of flavor.

No matter which cooking method you choose, this recipe is extremely simple to prepare. Just add everything to the pot, cook it, and shred it!

Most of the time, I use this chicken to make shredded chicken tacos, but this recipe is good for so many dishes. It's the perfect protein choice for classic Mexican dishes like enchiladas, burritos, tacos, and quesadillas.

Before You Get Started

A few quick tips to set you up for success:

• Choose your chicken wisely. Breasts or thighs both work great! Thighs are a bit more tender and juicy.
• Adjust the heat. Chipotle peppers in adobo are smoky and spicy. Use one for mild, two for medium heat, or more if you like it hot.
• Shortcut 2-ingredient salsa chicken: For a quick and easy option, swap in your favorite red salsa for the diced tomatoes, chipotle peppers, garlic, and spices. As long as you choose a salsa that has lots of flavor, the chicken will come out full of flavor. This two-ingredient shortcut is a favorite on busy nights.

How to Make Mexican Shredded Chicken

This recipe can be made in a slow cooker, an Instant Pot, or on the stovetop.

Option 1: Slow Cooker

Using a slow cooker is a hands-off approach, but it does require some planning ahead. It takes about 4 hours on low, so just keep this in mind.

Add the chicken directly to the slow cooker along with the rest of the ingredients. Cover it and let it cook on low, then remove the chicken and shred it with a couple of forks. Add the shredded chicken back to the sauce to coat it.

Option 2: Instant Pot

Just like the slow cooker, making Mexican shredded chicken in an Instant Pot requires very little hands-on effort. It only takes 15 minutes of cooking time, so it's a great last-minute dinner option.

Follow the same directions as the slow cooker, but add a dash of chicken broth to prevent the chicken from burning. Cook everything on the manual setting, then let it naturally release for a minimum of 10 minutes. Shred the chicken before returning it to the pot of sauce.

Option 3: Stovetop

The stovetop is another method for preparing Mexican shredded chicken. Just add everything to a Dutch oven or heavy-bottomed pot.

Add chicken broth to prevent the chicken from burning, and let the mixture simmer over medium-low heat for 15-20 minutes. Again, shred the chicken with forks and add it back to the pot to coat it in the sauce.

Ways to Use Mexican Shredded Chicken

The best thing about this chicken is that there are so many ways to use it. Make a double or triple batch to use in recipes all week long.

• Tacos: Serve Mexican shredded chicken in your favorite tacos, chicken taco bowls, or taco cups. Our favorite version is shredded chicken served in warm corn tortillas with fresh cilantro, lime juice, pickled red onions, queso fresco, and avocado.
• Salad: For a light and refreshing meal, add it to a taco salad with fresh veggies and crunchy toppings.
• Quesadillas: Stuff Mexican shredded chicken inside quesadillas for a more filling and comforting recipe.
• Soup: Add this chicken to a quick and easy taco soup with black beans, pinto beans, corn, and chicken broth.
• Low-carb: If you'd prefer a lower-carb meal, try it on salads, burrito bowls with cauliflower rice, or taco lettuce wraps.
• Enchiladas: Roll this shredded chicken in warm corn tortillas. Cover with the extra salsa and shredded cheese. Bake until the cheese is melted and bubbling.
• Nachos: Grab some baked tortilla chips or halved mini bell peppers. Top with chicken, beans, cheese, tomatoes, cilantro, and olives. Or drizzle some queso on top.
• Bowls: Start with cooked rice or quinoa and build a delicious burrito bowl with shredded lettuce, pinto beans, red onions, tomatoes, avocado, and beans. Top with pico de gallo or guacamole.

Storage, Freezing, and Reheating

For any leftover shredded chicken, follow these simple storage and reheating tips:

• Fridge: Once cooled, transfer the chicken to an airtight container and store it in the fridge for up to 3-4 days.
• Freezer: You can store this shredded chicken recipe in the freezer for up to 4 months. Just make sure it's fully cooled before transferring it to a freezer-safe container.
• Reheat: Thaw the chicken in the fridge overnight if it's frozen. To reheat, cook it in a skillet with a splash of broth over low-medium heat until warm again.
• Leftovers: Use the leftovers throughout the week to make tacos, bowls, salads, wraps, or anything else you want!

Recipes, Ideas, and Variations

This recipe should serve as a blueprint to make all different types of shredded chicken and salsa chicken.

• Spicy: If you're a spice lover, add extra chipotle peppers or a pinch of cayenne pepper.
• Mild: For a milder flavor, omit the chipotle peppers in adobo and swap the diced tomatoes and green chilies with regular canned tomatoes instead.
• Herbs: Feel free to experiment with other seasonings like paprika, thyme, cinnamon, or cloves.
• Creamy: Make a creamy version by adding a dollop of sour cream, Greek yogurt, or Mexican crema to the sauce.
• Sweet: Balance the spicy and savory ingredients with an element of sweetness. Our favorites are honey or piloncillo.
• Add peppers and onions: Take inspiration from this Slow Cooker Chicken Fajita recipe and add peppers and onions to the mix.

Tips for Making Mexican Shredded Chicken

Follow these expert tips to make the very best chicken.

• Use the right chicken: Opt for boneless skinless chicken breasts or chicken thighs for the best results. Bone-in chicken adds flavor, but it adds a lot of labor since you have to remove the skin, bones, and gristle after cooking.
• Shred it while warm: Make sure to shred the chicken while it's still warm. It's more tender and juicy this way, making it easier to pull apart. Use a stand mixer to quickly shred the chicken.
• Make a double batch: Double the recipe for easy meal prep and leftovers all week long!
• Broil the chicken: Although optional, we recommend broiling the chicken for about 5 minutes once it's cooked to create a crispy and chewy texture.

Is this the same as Chicken Tinga or Salsa Chicken?

Chicken Tinga is a type of shredded chicken that's made in Mexico with tomatoes, onions, garlic, and chipotle peppers. It is similar to this dish but is made with onions and garlic. It doesn't include dried spices like this recipe.

Salsa Chicken is more of a Tex-Mex or American dish made by slow-cooking chicken in red or green salsa. Again, it has a similar flavor but is usually made with store-bought chunky red salsa.