Easy Shredded Chicken

4.93 from 13 votes

Easy Mexican Shredded Chicken braised in salsa or enchilada sauce until fall-apart tender. The ultimate versatile meal prep in under 30 minutes

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: Mexican, Tex Mex, Southwestern

Servings: Servings

Season the chicken thighs generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over high heat until shimmering. Using tongs, add the chicken thighs to the skillet and sear for 2 to 3 minutes per side until deeply golden brown on both sides.
Pour the enchilada sauce or salsa over the chicken. Cover the skillet tightly with a lid and reduce the heat to medium. Cook for 20 minutes. After 20 minutes, flip the chicken, cover again, and continue to cook for another 10 to 15 minutes until the chicken is completely cooked through and tender enough to shred.
Turn the heat off. Using two forks, shred the chicken directly in the skillet (or in a kitchenaid mixer) and toss to coat with the braising liquid. Taste and adjust seasoning as needed. Serve immediately in warm charred tortillas with guacamole, pico de gallo, and sliced jalapeños, or use as a filling for tacos, burrito bowls, enchiladas, or anything else you have going on.

For the best flavor, heat the olive oil in a skillet over high heat and sear the seasoned chicken thighs for 2 to 3 minutes per side until golden brown before transferring to the slow cooker. This step is optional but highly recommended. Place the seared chicken thighs in the slow cooker and pour the enchilada sauce or salsa over the top. Cover and cook on Low for 4 to 5 hours or on High for 2 to 3 hours, until the chicken is completely tender and shreds easily. Using two forks, shred the chicken directly in the slow cooker and toss with all the braising liquid. Taste and adjust seasoning as needed.

Using the Sauté function, heat the olive oil in the Instant Pot insert. Season the chicken thighs with salt and pepper and sear for 2 to 3 minutes per side until golden brown. Cancel the Sauté function. Pour the enchilada sauce or salsa over the chicken and secure the lid. Set the valve to Sealing. Cook on High Pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then carefully switch the valve to Venting to release any remaining pressure. Open the lid, and using two forks, shred the chicken directly in the pot and toss to coat with the braising liquid. Taste and adjust seasoning as needed.

Use thighs for maximum flavor. They stay juicier and shred more easily than breasts.
Don’t overcook the chicken. Cook just until shreddable to keep it tender.
Shred while warm. Warm chicken pulls apart much more easily.
Let it simmer in the sauce after shredding. This helps the meat absorb flavor and stay moist.
Taste before serving. Adjust salt, lime, or spice at the end for balance.
Use two forks or a mixer. A stand mixer or hand mixer makes shredding incredibly fast.
Batch it for meal prep. This recipe scales beautifully and freezes well. I kept the seasoning basic here so you can make a ton of this at once and portion it into freezer bags. Then it's super easy to take it out and stir it into Italian, Mexican, or any meal!