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Easy Mexican Shredded Chicken from www.whatsgabycooking.com (@whatsgabycookin)
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4.86 from 7 votes

Easy Shredded Chicken

The easiest Shredded Chicken recipe that works for tacos, enchiladas, quesadillas etc.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Mexican, Tex Mex, Southwestern
Servings: 4 Servings
Author: Gaby Dalkin

Ingredients

  • 6 Boneless Skinless Chicken Thighs
  • Kosher Salt and Freshly Cracked Black Pepper
  • 2 tablespoons Olive Oil
  • 1 cup Chipotle Salsa or your favorite store bought salsa

Instructions

For a slow cooker (5-6 hours)

  • Season the chicken thighs with salt and pepper on both sides.
  • Add the chicken into a slow cooker along with the olive oil and 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.

For a Dutch Oven (30 minutes)

  • Season the chicken thighs with salt and pepper on both sides.
  • 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.
  • Add the 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.
  • 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.

For an Instant Pot

  • Season the chicken thighs with salt and pepper on both sides.
  • Turn an instant pot onto the saute setting. Add the olive oil and let the oil heat for a moment. Using a pair of tongs, add the chicken to the instant pot and sear the chicken on both sides for 3 minutes each so that each side is golden brown. Add the salsa on top, close the lid and make sure it's sealed, and set the instant pot to poultry. Let the chicken cook and remove once the instant pot is done. Shred with 2 forks and serve as needed.

Notes

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 into Italian, Mexican, or any meal!

Nutrition

Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 161mg | Sodium: 577mg | Potassium: 583mg | Fiber: 1g | Sugar: 2g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg