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.
1
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.
2
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.
3
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.