Print

Hungry for more? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.

Mexican Shredded Chicken

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4-6 1x

Ingredients

  • 1.52 lbs boneless and skinless chicken thighs
  • 1 cup water
  • 1 cup chicken broth (or two cups water)
  • 45 diced chipotle peppers in adobo sauce (refrigerate or freeze the other half of the can for later use!)
  • Juice of 1 lime
  • 2 tablespoons ghee
  • 1 tablespoon minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper

Instructions

For the Instant Pot:

  1. Set to sauté mode and add ghee and minced garlic
  2. Once the ghee is melted and garlic is fragrant, add in chicken thighs
  3. Cook for about 4 minutes, flipping halfway through
  4. Add in the liquid, spices, lime juice and peppers
  5. Close the lid and manually set the Instant Pot to high pressure for 15 minutes
  6. Ensure the steam valve is closed
  7. When the time is up, do a quick release and shred chicken!

For the Slow Cooker:

  1. Add all ingredients to the slow cooker except for 1 cup of liquid
  2. Set on low for 4-6 hours or high for 2-4
  3. Halfway through cooking, stir and add the other 1 cup of liquid if needed!
  4. Shred chicken and enjoy!

Nutrition Facts:

  • Calories: 185
  • Sugar: 0.5
  • Fat: 8
  • Carbohydrates: 0.5
  • Protein: 28