Best Mexican Shredded Chicken Recipes

SLOW COOKER SHREDDED MEXICAN CHICKEN

Steps:

• Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
• Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
• Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
• Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

Steps:

• Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)

Steps:

• Add all ingredients to slow cooker, mix well.
• Chicken should be covered by liquid, if not, add more water.
• Cook on low 8 hours.
• The chicken should be falling apart already, just continue to shred it.

MEXICAN SHREDDED CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.

SLOW COOKER MEXICAN SHREDDED CHICKEN

Steps:

• Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
• Place chicken in a 3-quart slow cooker. Pour sauce over top.
• Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
• Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

MEXICAN SHREDDED CHICKEN SOUP

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
• Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

SHREDDED MEXICAN CHICKEN

Steps:

• Fill a 6- to 8-quart pot halfway with water.
• Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
• Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
• Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.

BEST MEXICAN SHREDDED CHICKEN

Steps:

• Cook bacon to a near crispy state in a big enough pot to boil all the chicken. Add Chicken and brown with the bacon (lightly salt & pepper for good order). Add enough water and chicken stock (50/50) to just cover the chicken. While the water is heating up, add all the powdered seasonings and bay leaves and boil chicken. When the chicken is done boiling (floats), remove and let cool enough to pull chicken (1" x 3" chunks) - leave water boiling while you do this. Discard skin and bones, throw the chicken back into the pot with all the canned ingredients & cilantro. Simmer without a lid for 3-4 hours or until the liquid has mostly cooked off, stirring occasionally as needed. Leave some of the liquid - this will keep the flavor better as leftovers. If you plan to eat it all in one sitting, reduce liquid to desired consistency; otherwise, drain what you need for serving and store the rest. Best served on a flour tortilla as a taco with your favorite toppings but also good as enchiladas - red or green enchilada sauce pairs well with the chicken, so does a Corona... Enjoy!

MEXICAN GARACHAS & MEXICAN SHREDDED CHICKEN

Steps:

• 1. To make the dough, just add all your dry ingredients to a bowl and stir them up. Then cut in your butter (the original recipe used shortening). I used my fingers to evenly incorporate the butter. Then add your milk and stir it together until the dough forms a ball.
• 2. Next, lightly roll out the ball with your hands and divide it into 12 even pieces. Roll each of those into balls and you're ready to get started frying!
• 3. Use a oil frying thermometer, this will ensure that your dough will fry up perfect. Eventually you won't need it as you will get use to the process. In a skillet pan, fill pan with 2 inch deeps with oil. Heat to 350 degrees F.
• 4. While your oil is heating up, lightly flour a clean surface and roll out a ball of dough to roughly a 6 inch diameter circle. Try to make it as round as possible, but it doesn't have to be perfect.
• 5. Next, when your oil is hot, gently slide the dough into the hot oil. It should float immediately and start to puff up.
• 6. Each shell will only take about 2 minutes to cook. You could just fry it for about a minute on each side, turning it with tongs a few times to make sure it cooks evenly.
• 7. TO MAKE CHICKEN: Place chicken, water, garlic and salt in a large pot. Bring to a boil. Lower heat and continue to boil 35 minutes, with lid slightly off center.
• 8. In the meantime, prepare the sauce. In a large skillet, melt 1 Tbsp butter. Add tomato sauce, onion, garlic and 1 tsp salt, and bring to a boil. Reduce heat and simmer for 5 minutes.
• 9. Remove sauce from heat and allow to cool slightly. Place sauce in a blender. Add remaining ingredients, bell pepper through oregano. Blend until smooth. Season with salt and pepper to taste.
• 10. When chicken has finished boiling, remove from water and let cool enough to be handled. Using your fingers, shred the chicken. Discard any bones.
• 11. Combine chicken and sauce in a large bowl; serve warm. (Reheat chicken with sauce in pot if needed.)
• 12. Not to the layering part: You can layer up your Garachas any way you want. Using any toppings you want. If you want to melt the cheese, toss them into a warm oven until cheese is melted. If using refried beans, warm refried beans and spread on top of dough. Enjoy!

SHREDDED CHICKEN - MEXICAN STYLE

Steps:

• Add all ingredients into sauce pot. Boil until most of the water is gone.
• Remove chicken & shred using 2 forks.
• Serve on a tortilla with cheese, sour cream, and a scoop of the concentrated veggie mix left in the pot. Can also be used for chicken enchiladas, quesadillas, King Ranch, etc.

SHREDDED CHICKEN MEXICAN STYLE

Steps:

• 1. Place first four ingredients in a pot. Add just enough water to cover the chicken. 2. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 - 25 minutes. If using a whole chicken; cook approximately 50 - 60 minutes. 3. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth. 4. In a large pan, melt butter over low heat. 5. Add the remaining ingredients listed, except tomato sauce, salt, and broth. 6. Sauté until soft, about 10 minutes. 7. Stir in shredded chicken and briefly sauté. 8. Add tomato sauce and ½ cup of reserved broth. 9. Salt to taste.

SHREDDED MEXICAN CHICKEN

Steps:

• Remove remaining fat and skin from chicken.
• Rub lime halves all over chicken and allow to sit to impart flavor.
• In a large pot, bring next 6 ingredients to a boil.
• Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
• Meanwhile, mix salsa, cumin and chili powder in a large bowl.
• Drain chicken until it is cool enough to handle.
• Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
• Add salt and pepper to taste.

TINGA (MEXICAN SHREDDED CHICKEN)

Steps:

• Heat pan and oil add onion and cinnamon stick until onions are tender. While the onions cook puree the stewed tomatoes and chipotle peppers. Add adobo sauce to taste. Pour the puree mixture onto the onions, add shredded chicken and allow to simmer for 20 minutes. Remove cinnamon stick prior to serving. spread Tinga on tostada and garnish with a dollop of sour cream, shredded cheese, or any of your other favorite toppings.

CROCKPOT MEXICAN SHREDDED CHICKEN RECIPE - (4.3/5)

Steps:

• Place chicken in slow cooker. Add remaining ingredients and stir to combine. Cook on low for 6-8 hours. Shred chicken with forks about 1/2 hour before serving. Serve and enjoy!

MEXICAN SHREDDED CHICKEN IN CROCK POT

Steps:

• 1. Sprinkle chicken breasts with salt and pepper. Heat oil in sauté pan over medium heat.
• 2. Add chicken breasts and lightly brown, about 3-4 minutes per side. Remove chicken breasts to crock pot.
• 3. Add onion to sauté pan and cook until lightly browned. Add garlic and cook an additional minute. Place onion and garlic in crock pot.
• Add tomato, spices, and water to crock pot. Cook on low for 6 hours or high for 3 hours. Add additional salt and pepper if necessary. Shred chicken in crockpot and serve.

MEXICAN SHREDDED CHICKEN

Steps:

• In a large crockpot place chicken and fill with chicken broth until chicken breasts are submerged.
• Then place the rest of the ingredients in and mix.
• Cook on high for 3.5-4 hours.
• Pull out chicken breasts and shred.
• Turn crockpot to warm and return chicken to simmer in juices for 30 minutes. Serve to your liking. Suggestions: Taco or Burrito.