mexican shredded chicken

Tender chicken thighs pressure cooked with a blend of Mexican spices and cerveza then shredded and broiled to crispy perfection.

Pressure Cooker Mexican Shredded Chicken

lbs Boneless Skinless Chicken Thighs

Tbsp (32 grams) Olive Oil

tsp Garlic Powder

tsp Chipotle Chili Powder

tsp Dried Oregano

tsp Ground Cinnamon

tsp Ground Coriander

oz Cerveza*

Mix the dry ingredients in a small bowl....

Mix the dry ingredients in a small bowl. Coat the chicken in olive oil in a large bowl before adding the spices. Stir to evenly coat.

Set a pressure cooker's sauté function to high...

Set a pressure cooker's sauté function to high and let the pot heat up. Add the chicken thighs and cook for 2-3 minutes to develop color before flipping and cooking an additional 2-3 minutes.

Add the cerveza and make sure none of...

Add the cerveza and make sure none of the chicken thighs are stuck to the pot. Seal and pressure cook for 5 minutes on high with quick release pressure (vent immediately) or until the chicken thighs reach an internal temperature of 165ºF.

Remove the cooked chicken and shred. Use the...

Remove the cooked chicken and shred. Use the sauté function to reduce the remaining liquid while you shred the chicken.

Optional: Use the broil function for 8-10 minutes...

Optional: Use the broil function for 8-10 minutes for crispy edges.

https://mediavine-res.cloudinary.com/video/upload/acf5reg8mtjv5flqlvwz.mp4

How to make shredded Mexican chicken in a pressure cooker like the Ninja Foodi or Instant Pot.

Crockpot Chicken Tacos are an easy and delicious dinner that only takes 5 minutes to prepare! Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week!

Crockpot Chicken Tacos (Mexican Chicken)

chicken breasts

oz salsa

lime juice

tsp cumin

paprika

¼ tsp chili powder

½ tsp ground coriander

tsp sea salt

tsp black pepper

For serving: tortillas (sour cream, cheese, guacamole, chopped fresh cilantro)

In the container of a slow cooker, add salsa, lime juice and seasonings. Stir to combine.

Add chicken breasts and stir to ensure they are covered with the salsa mixture.

Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded.

Shred chicken with two forks in the slow cooker and stir it into the salsa mixture.

Cook for an additional 1 hour with the lid slightly ajar (to let moisture escape).

Serve in tortillas with your favorite taco toppings!

https://embed.mediavine.com/videos/owry6pjhcfcokaaiwzv3

Mexican Instant Pot Shredded Chicken is a super flavorful 5-ingredient recipe your whole family will love. Made with fresh or frozen chicken breasts, this easy instant pot recipe is ready in just minutes!

Instant Pot Shredded Chicken Mexican Style

chicken breasts halves, boneless and skinless ((about 4))

chicken broth (see notes)

salsa

green chiles ((mild or hot according to your taste))

Salt and black pepper

Corn Tortillas

Lettuce

Tomatoes

Cheddar Cheese

Season the chicken breasts with half of the taco seasoning.&nbsp;Place the chicken breast at the bottom of the bowl of the instant pot (no trivet is needed).

Add the broth, salsa, diced green chiles and sprinkle the remaining&nbsp; taco seasoning.&nbsp;

Close the lid, seal the pot and set the vent to "sealed" For fresh or thawed chicken breasts, cook on high pressure for 13 minutes. For frozen chicken breasts, cook on high pressure for 16 minutes.

When done, let the pressure release naturally for 5 minutes then do a quick release to get rid of any remaining pressure, open the lid and shred with 2 forks. Season with salt and pepper (optional).

https://embed.mediavine.com/videos/zu9qy0u2hvrvhumrbuqe

This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!

Mexican Pulled (Shredded) Chicken

1.5-2 lb. boneless, skinless chicken thighs ((see notes for breasts))

extra-virgin olive oil (plus more for skillet, if needed)

smoked paprika

coriander

cumin

garlic powder

salt

black pepper

juice and zest of one lime

lime wedges and fresh cilantro (for serving, optional)

Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.

Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.

Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it&#039;s not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it&#039;s cooking fast).

Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.

Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.

Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.

Get dinner on the table in 30 minutes with Mexican shredded chicken recipe. The options are endless for salads, tacos, burritos and more! 

Mexican shredded chicken

Boneless Skinless Chicken Breasts

Tablespoons Olive Oil

Salsa

Chicken Broth

Tablespoons Taco Seasoning

Lime (Juiced)

Heat the olive oil in a large skillet over medium heat.  Add the chicken breast and season with the Taco Seasoning.

Brown each side of the chicken breasts but cooking it for approximately 3-5 minutes on each side.

Reduce the heat to low, stir the chicken broth and salsa together, add it into the pan, cover and simmer for 15-20 minutes until the chicken is cooked through.

Shred with 2 forks, top with lime juice and stir to thoroughly combine.

Serve over rice, salad or in tortillas!  Enjoy!

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))

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:

This delicious spicy shredded Instant Pot salsa chicken recipe is equally perfect for busy weeknights and weekend meal prep! It&#x27;s easy to prepare, super versatile, and freezes well. Just 4 ingredients and under 40 minutes prep to table!

Spicy Shredded Instant Pot Salsa Chicken

chicken breasts (about 2-lbs.)

chicken stock

(16-oz.) container fresh cantina-style salsa, divided

taco seasoning mix

lime,

salt, (optional)

Place the stainless steel insert pot into the Instant...

Place the stainless steel insert pot into the Instant Pot base, along with a steamer insert. Pour in  the chicken stock.

Arrange the chicken breasts, on top of the...

Arrange the chicken breasts, on top of the steamer insert. Stir the taco seasoning into the salsa. Reserve about 1/2 cup of the salsa/seasoning mixture, and pour the rest over top of the chicken.

Lock the lid on top of the Instant...

Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to “sealing”.

Press the Manual (Pressure Cook for the new IP-DUO60)...

Press the Manual (Pressure Cook for the new IP-DUO60) button on the front. High pressure should automatically be selected, but if it’s not for some reason, press the Pressure button to toggle it to high.

Use the plus or minus buttons to set...

Use the plus or minus buttons to set the cook time to 15 minutes. Wait a few seconds and you should hear a beep. At this point, the display will read “on”, indicating that the Instant Pot is pressuring up. Once it comes to pressure (about 9-10 minutes), it will switch to the timer to pressure cook the chicken for 15 minutes.

When the timer goes off, allow the pressure...

When the timer goes off, allow the pressure to naturally release (NPR: natural pressure release) for 5 minutes. Then use a thick towel or a pair of tongs to turn the steam release knob to “venting” to release any remaining pressure. If you’ve never experienced this before, it can be pretty forceful, so pull your hands away quickly, stand back, and allow the steam to escape.

Once the pressure is released, remove the lid...

Once the pressure is released, remove the lid and transfer the chicken breasts to a platter with a pair of silicone-tipped tongs. Shred chicken with two forks.

While you're shredding the chicken, press the Sauté button...

While you're shredding the chicken, press the Sauté button and then the Adjust button to select "high" to reduce the remaining chicken stock mixture in half.

Press the Keep Warm/Cancel button to turn the...

Press the Keep Warm/Cancel button to turn the Instant Pot off. Then add the shredded chicken and remaining fresh salsa/seasoning mixture and stir.

Season with salt, as needed, and serve warm...

Season with salt, as needed, and serve warm with cut lime wedges (optional).

https://www.youtube.com/watch?v=UsxtwlH_-m4

This delicious spicy shredded Instant Pot salsa chicken recipe is equally perfect for weeknight dinners and weekend meal prep! Get the recipe here: https://unsophisticook.com/instant-pot-salsa-chicken/

It's easy to prepare, super versatile, and freezes well. Just 4 ingredients and under 40 minutes prep to table!

Spicy Shredded Instant Pot Salsa Chicken (4 Ingredients!)

Instant Pot Mexican chicken is easy to make, and the meat is packed with flavor! Make this recipe for the best Mexican shredded chicken.

Instant Pot Mexican Chicken

lbs chicken breasts (or thigh meat)

vegetable oil

onion

garlic

tsp kosher salt

tsp Mexican oregano (or original oregano)

chipotles in adobo sauce (diced)

jalapeños (diced)

tomatoes (See Note 1)

chicken broth

Turn the Instant Pot to Saute setting. Add the oil and saute the onion for 3 minutes. Stir in the garlic, salt, oregano, cumin, chipotles, adobo sauce and jalapenos and saute for another 3 minutes. Add the roasted tomatoes, chicken broth, lime juice and chicken. Be sure the chicken is fully submerged under the liquid.

Secure Instant Pot lid, press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.

Once the timer beeps, perform a Natural Pressure Release for 10 minutes, then manually release any remaining pressure. Remove lid, transfer chicken to a large bowl and cover with aluminum foil to keep warm.

Turn Instant Pot to Saute setting. Simmer the cooking liquid for 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, if desired, use two forks to shred the chicken.

For thicker sauce, use an immersion blender or carefully transfer contents to a traditional blender and puree. Otherwise, add half the cooking liquid to the shredded chicken, toss to coat. Save remaining cooking liquid for a soup or add more to chicken if you prefer.

Use chicken for tacos, enchiladas, burritos or in a salad.

The easiest salsa verde chicken recipe made in the pressure cooker! Whip up this amazing shredded chicken for tacos, burrito bowls, enchiladas, lettuce wraps, and more!

Chile Verde Shredded Chicken

chicken thighs*

green enchilada sauce

green salsa**

green chilies

tsp sea salt (to taste)

Add all of the ingredients for the shredded chicken to your Instant Pot.

Give everything a big stir so that all of the ingredients are evenly dispersed.

Press “Manual” or “Pressure Cook” and adjust the time for 20 minutes, making sure your Instant Pot is set to high pressure. Keep the steam valve closed (in the “sealing” position) for the cooking process. The Instant Pot will take about 10 to 15 minutes to come to full pressure before it goes into its 20 minute cycle.

Once the 20 minutes is up, you can use the quick release valve to release any remaining pressure, or allow the Instant Pot to naturally release for 10 to 30 minutes. I always take the longer approach as it results in even more tender chicken. For frozen chicken, pressure cook on high pressure for 24 minutes.

Use tongs to transfer the cooked chicken thighs to a cutting board and use two forks to shred it to your desired consistency.

Transfer the shredded chicken back to the pressure cooker and allow it to sit in the juices until you’re ready to use it. Taste the chicken for flavor and add additional salt to your personal taste. Use a slotted spoon to scoop out the chicken.

Use chile verde chicken for tacos, burrito bowls, burritos, and more. I like making burrito bowls with homemade Mexican Rice (or steamed brown rice), black beans, salsa, and guacamole. For low-carb, make burritos with cauliflower rice or tacos using low-carb tortillas.

Top 9 mexican shredded chicken recipes from across the web

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

Top Tags

Pressure Cooker Mexican Shredded Ch...

Crockpot Chicken Tacos (Mexican Chi...

Instant Pot Shredded Chicken Mexica...

Mexican Pulled (Shredded) Chicken

Mexican shredded chicken

Mexican Shredded Chicken (Paleo, Wh...

Spicy Shredded Instant Pot Salsa Ch...

Instant Pot Mexican Chicken

Chile Verde Shredded Chicken

Top 9 mexican shredded chicken recipes from across the web

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

Top Tags

Pressure Cooker Mexican Shredded Ch...

Crockpot Chicken Tacos (Mexican Chi...

Instant Pot Shredded Chicken Mexica...

Mexican Pulled (Shredded) Chicken

Mexican shredded chicken

Mexican Shredded Chicken (Paleo, Wh...

Spicy Shredded Instant Pot Salsa Ch...

Instant Pot Mexican Chicken

Chile Verde Shredded Chicken

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