Easy Mexican Shredded Chicken

Easy Mexican Shredded Chicken | what's gaby cooking

Before leaving for a big trip I always do a big cook day. I go to the market, load up on everything I think Thomas might need while I’m gone and then go to work in the kitchen. More times than not, his meals consist of different grains, faro, quinoa, couscous, and a few kinds of protein that he can then mix and match throughout the week. Easy Mexican Shredded Chicken was 100% on the menu for this week!

Easy Mexican Shredded Chicken | www.whatsgabycooking.com

I’m sure Thomas could have managed on his own, but my greatest fear is that he’ll live entirely off of nachos. And not that nachos are the worst thing in the world, but Thomas makes the BEST nachos, and the idea of him making an extraordinary batch without me is so totally unacceptable. So babe, hold off on any Easy Mexican Shredded Chicken Nachos until I’m home. kthanksbye.

Before I flew off to Africa, I made this Easy Mexican Shredded Chicken that I literally wanted to eat by myself the night before I left. I could even handle how delicious it was. Plus it was beyond easy.

Typically I’ll make my Mexican Shredded Chicken in a slow cooker, but my slow cooker was being used for some BBQ chicken so I had to improvise with my heavy bottom Le Crueset Skillet. Turns out, it only takes a fraction of the time and you can use it with in just about anything.

If I’m home, I’ll mix this into some cooked quinoa and top it with some guacamole. Or I’ll fold it into some cheese and make chicken enchiladas. It would be equally as delicious toss with some pasta and veggies. Or even thrown onto a pizza. Basically any way you mix it, it’s going to work. That’s what’s so wonderful about something like this. In less than 30 minutes you’re going to have a wonderfully tasty protein that you can use for just about anything!

And feel free to use different kinds of salsas as the recipe below calls for 2 of my favorites! You can mix and match them up and your chicken will just take on the flavor of whatever type of salsa you choose! Had I been feeling particularly daring, I would have gone for a spicy hot salsa to give this even more of a kick!

Easy Shredded Chicken

Easy Shredded Chicken


  • 6 boneless skinless chicken thighs
  • Kosher salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup tomatillo salsa
  • 1/2 cup Chipotle Salsa


    For a slow cooker (5-6 hours)
  1. Season the chicken thighs with salt and pepper on both sides.
  2. Add the chicken into a slow cooker along with the olive oil and 2 kinds of salsa. Turn to high heat and cook for 5-6 hours until the chicken is falling apart. Using 2 forks, shred the chicken while still in the slow cooker and let it rest in the salsa before serving.
  3. For a Dutch Oven (30 minutes)
  4. Season the chicken thighs with salt and pepper on both sides.
  5. Place a large skillet with olive oil over high heat and let the oil heat for a moment. Using a pair of tongs, add the chicken to the skillet and sear the chicken on both sides for 3 minutes each so that each side is golden brown.
  6. Add the two kinds of salsas to the skillet and cover the skillet with a tight fitting lid. Reduce the heat to medium and let the chicken cook for 25-30 minutes.
  7. After 20 minutes, using a pair of tongs, flip the chicken over to the over side and continue to cook for another 10 minutes. Turn the heat off and using 2 forks, shred the chicken and then use as needed.

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  1. I could use a big pot of this to play with all week. What a great idea. So helpful for the late work days.

  2. I’ve never made shredded chicken. Pork – yes, and lamb – yes, but not chicken. I think I need to change that asap… your recipe sounds delicious! Like you said, fantastic for weeknight dinners. Thanks lovely! xx

  3. Hi Gabby! Just wanted to let you know I made this and it was awesome! I folded in some shredded Mexican blend cheese then served it on Hawaiian sweet rolls with lettuce, tomato, and avocado. I fed a hungry boy after a long day at work and his report was “better than a restaurant!”

    So yeah, great recipe!!! Thanks so much for sharing : )

  4. I made this last night, using basic tomato salsa as I haven’t been able to find tomatillos so far. It was SO good in the burrito bowls, looking forward to eating the rest of it later in the week. If I made it in the slow cooker, how long would I cook it for?

  5. I only had chicken fillets at home and I was a bit vary if it would work but since mine were big chunky ones i gave it a go. I’ve never ever made pulled anything but this was amazing!! And really easy and affordable too, definitely going to make this when i go back to uni! Thanks for sharing :)

  6. I made this last night (doubled the recipe) and it was a big hit with John and the boys. We made burritos and tacos with it. Thanks for a new dinner for the rotation.

  7. This was an awesome recipe because it was very detailed in how to cook the chicken. I have never cooked chicken thighs successfully until I cooked this recipe today. The chicken was perfect! I only added a can of Rotel because it was all I had, and some Adobo seasoning. Thank you, thank you!!!!

  8. Super easy & delicious! My fiancé said: please add this to the list of ‘loves’ :) I used 4 large chicken breast instead of thighs so I added a 1/4 cup of each salsa . When they were finished I moved the chicken and about 1/4 cup of the salsa poaching liquid into mixer bowl. I used my kitchen aid with beater attachment on low to shred (also seen on Pinterest). Heated tortillas with Greek yogurt, avocado, cheese and drizzled poaching liquid was DELISH! Thanks so much!

  9. Made this chicken last night and used 8 chicken thighs with green and red salsa. Used some for my dinner and made my lunch for today. It is very good and super easy!!! It’s almost gone. LOL. I should probably double or triple the recipe next time. :)

  10. You have no idea what a lifesaver you are. I was tasked with coordinating dinner for 30 people for our camping trip this weekend. Nomnompaleo’s kalua pork was on the menu. To make enough, I had two crockpots and a dutch oven going. About 6 1/2 hours of cooking time in, I discovered the one of the slow cookers wasn’t working. I made the heartwrenching decision to throw away the very expensive pastured pork from that batch which left me short on meat, and no time to start another pork shoulder. Michelle at nomnompaleo pointed me to this recipe. I made it in the dutch oven, and made it even quicker by using a combo of Trader Joe’s Chipotle Salsa and Hatch Valley Fire Roasted green chile pepper salsa. So incredibly easy and delicious. Thank you!!

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