Easy Mexican Shredded Chicken

Once a week I do a major kitchen day. I go to the market, load up on everything I think we might need for the week and then get to work. More times than not, it consist of different grains like farro, quinoa and/or rice, roasted veggies and a few kinds of protein that he can then mix and match throughout the week like this easy Mexican Shredded Chicken. Watch the video and prepare to be amazed!   

Mexican Shredded Chicken can be made in a slow cooker or a heavy bottom dutch oven! Both recipes are listed below – but the Dutch Oven takes only 20-30 minutes total so when I’m in a rush, that’s my preferred method. Once it’s done you can use this on just about everything (which, as you know, is one of my favorite perks of certain recipes)

Easy Mexican Shredded Chicken from www.whatsgabycooking.com (@whatsgabycookin)

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 tossed 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 perfectly cooked protein that you can use for just about anything!

And feel free to use any variety of my salsas! You can mix and match them up and your chicken will just take on the flavor of whatever type of salsa you choose!

Easy Mexican Shredded Chicken from www.whatsgabycooking.com (@whatsgabycookin)

Easy Shredded Chicken

Yield: Serves 4

Easy Shredded Chicken

Ingredients

Instructions

    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.
http://whatsgabycooking.com/easy-mexican-shredded-chicken/

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61 Comments

  1. Such an awesome time saver, although my kids could probably inhale all of it at one sitting 🙂

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