Easy Mexican Shredded Chicken (3 Ways!) Recipe
The perfect Mexican shredded chicken for tacos, burritos, enchiladas, bowls, quesadillas, and more. Can be made in the slow cooker, Instant Pot, or stovetop with staple pantry ingredietns.
List of Ingredients:
- 2 lbs boneless skinless chicken breasts (or thighs)
- 14 oz diced tomatoes with green chilies
- 2 canned chipotle peppers in adobo, minced (adjust to taste)
- 4 garlic cloves, minced
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp oregano
- 1 tsp kosher salt
Slow cooker: Add the chicken to the slow cooker. Add the tomatoes, chipotle peppers, tomatoes, garlic, oregano, cumin, onion powder, oregano, and salt. Cook on low for 4 hours.
Instant Pot: Add the chicken to the slow cooker. Add the tomatoes, chipotle peppers, tomatoes, garlic, oregano, cumin, onion powder, oregano, and salt. Add 1/2 cup of chicken broth to ensure the chicken doesn’t burn. Cook on the manual setting for 15 minutes. Let naturally release for at least 10 minutes.
Stovetop: Add the chicken and all the sauce ingredients to a Dutch oven or large pot. Add 1 cup of chicken broth. Bring to a simmer and on medium-low heat for 15-20 minutes until the chicken is cooked through and can be easily shredded.
Remove the chicken and shred it with 2 forks. Return to the sauce and stir. For a smoother sauce, blend it before adding the chicken back into the sauce.
Optional but recommended: After shredding the chicken, place it under the broiler for 4-5 minutes to crisp. You can either drizzle with the chunky sauce or blend the sauce for a smoother texture.
Make this delicious Easy Mexican Shredded Chicken (3 Ways!) recipe and tag us! @slenderkitchen
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