mexican pulled chicken

Make this Paleo, Whole30 + Keto Mexican shredded chicken in your Instant Pot or Slow Cooker. It is the perfect meal prep recipe or easy weeknight dinner!&nbsp;

Mexican Shredded Chicken (Paleo, Whole30 + Keto)

lbs boneless skinless chicken thighs ((or sub breasts))

salsa verde ((12 oz jar; double check ingredients

green chiles ((4 oz can))

tsp sea salt

red onion, chopped ((for garnish))

cilantro, chopped ((for garnish))

Place chicken, salsa, green chiles and sea salt in Instant Pot. Secure lid.

Press the “manual” button (or “pressure cook” button) and set the time to cook for 10 minutes at high pressure. Once the time is up, let the pressure naturally release for 15 minutes and then release any remaining pressure.  Remove the lid and shred the chicken in the Instant Pot with two forks, mixing it with the juices.

Serve with cauliflower rice, greens, in tacos, etc. and top with chopped cilantro and red onion.&nbsp;

Follow step #1 above. Cook on high for 3 hours or on low for 6 hours.&nbsp;

Shred the chicken in the slow cooker with two forks, mixing it with the juices.

For the slow cooker:

Chicken tinga is a versatile dish of shredded chicken in a tomato and chipotle sauce. Tinga is great for a taco bar or tostada buffet, where guests can create their own mountain of goodness.

Chicken Tinga Recipe

water

skinless/boneless chicken breast

salt (divided)

garlic

onion

vine ripened tomato (quartered)

chipotle peppers

canola oil

vine ripened tomatoes (chopped)

garlic (chopped)

Flat tostada shells (packaged or corn tortillas)

iceberg lettuce (finely shredded)

avocados (pitted, peeled, and sliced)

crema Mexicana

queso fresco

salsa

radishes (sliced)

In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Reserve.

Remove the chicken and allow it to cool. After the chicken cools off shred it. Reserve.

In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.

Heat the oil in a large and deep pan over medium heat.

Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.

Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.

Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.

Add salt to taste.

In a heavy skillet heat one-quarter inch of oil. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. Drain on paper towels. Store bought tostadas can also be used.

Tostadas:

To assemble, place a tostada (fried tortilla) on a serving plate; spoon on Chicken Tinga, lettuce (optional), 1 or 2 slices of ripe avocado, crumbled queso fresco, and top with crema Mexicana or sour cream.

Garnish tostada with toppings of your choice.

Assemble:

This chicken tinga recipe is easy to execute and is absolutely delicious!

Made this on a whim and it was incredible. I used the crockpot and added the bay leaf to cook the chicken. Then used the broth to make the salsa. It was perfect. We put it on a refried bean tostada with avacado and queso. It was gone so fast! 

WOWW - this was soooo good!!! So much flavor and I love how easy this was to make! In the future I'm going to double or triple the recipe and freeze leftovers for the perfect protein to add bowls, tacos, etc.

This recipe was fantastic! Full of flavor!

This was amazing! My hubby just returned from Monterey and said that this was better than anything he ate there. I did cook the chicken in the instant pot and shredded it in the mixer. After using the blender, I am grateful for a dishwasher to help with everything I used! Will be adding this to my menu for gathering as I think it would be fun for someone to build their own. Added Mexican street corn and now we are dubbed honorary Mexicans by my husband’s colleague! Thank you for a great recipe!

Great chicken dish.  Savory, spicy and easy to make!

I made this tonight and it was good, it definitely has a spicy kick to it. My kids couldn’t handle it without marinating the meat in the crema hehehee... besides that it was a hit with the fam. Since I didn’t have any corn tortillas or tostadas. I used flour tortillas and did that tiktok trend where you trifold it. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1472750284/qi9pcqymagkech40hkbs.mp4

How to Make Chicken Tinga (Shredded Spicy Chicken) - Tinga translates to “kinda spicy” in Spanish. Chicken tinga is a versatile dish of shredded chicken in a tomato and chili chipotle sauce. Tinga is great for a tostada buffet, where guests can create their own mountain of goodness. Sprinkle this juicy shredded chicken that is delicately marinated in a spicy sauce on a tostada with your choice of toppings.

How to Make Chicken Tinga (Shredded Spicy Chicken)

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Top 2 mexican pulled chicken recipes from across the web

The most viewed mexican pulled chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mexican Shredded Chicken (Paleo, Wh...

Chicken Tinga Recipe

The most viewed mexican pulled chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine