Description
Shredded Chicken rolls deliciously into your favorite tacos and enchiladas with zero fuss. Seasoned with cumin, garlic, and tender love, this classic Mexican protein brings authentic flavor straight to your dinner table.
Ingredients
Scale
Main Proteins:
- 6 Boneless skinless chicken thighs
Cooking Liquids and Fats:
- 2 tablespoons Olive oil
- 1 cup Chipotle salsa
Seasonings:
- Kosher salt
- Freshly cracked black pepper
Instructions
- Sprinkle 6 boneless skinless chicken thighs generously with kosher salt and freshly cracked black pepper, coating each piece evenly.
- Pour 2 tablespoons olive oil into a slow cooker, then add seasoned chicken thighs and 1 cup chipotle salsa. Cook on high temperature for 5-6 hours until meat becomes fork-tender.
- Use two forks to pull apart chicken directly inside the slow cooker, allowing meat to absorb salsa flavors completely.
- Heat a large skillet over medium-high heat with remaining olive oil for 2 minutes until surface is hot and shimmering.
- Transfer shredded chicken into skillet, spreading pieces in a single layer to create crispy edges. Sauté for 3-4 minutes, stirring occasionally.
- Pour additional ½ cup salsa over chicken, reducing heat to medium. Simmer uncovered for 10 minutes, stirring halfway through to prevent sticking.
- Remove skillet from heat, allowing chicken to rest for 5 minutes so juices redistribute and flavors intensify.
- Serve chicken warm in tacos, over rice, or as your preferred protein accompaniment.
Notes
- Season your chicken with a bold blend of spices like cumin, chili powder, or garlic powder for extra flavor depth.
- For tender, juicy results, choose chicken thighs with some fat content, which stay more moist during cooking.
- Always let chicken rest for 5-10 minutes after cooking to help retain moisture and make shredding easier.
- Low and slow cooking method works best for maximum tenderness, whether using a slow cooker, skillet, or Instant Pot.
- Prep Time: 5 minutes
- Cook Time: 5-6 hours (slow cooker) or 31-36 minutes (skillet) or about 20-25 minutes (Instant Pot)
- Category: Chicken
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 4 to 6
- Calories: 244 kcal
- Sugar: 2 g
- Sodium: 280 mg
- Fat: 13 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 95 mg