Mexican shredded chicken is so delicious, versatile and EASY. And here are three ways to make it – Instant Pot, slow cooker and stovetop.
Note: This post contains Amazon affiliate links.
Internet friends: You need this recipe in your life! So much so that I wrote the instructions THREE different ways. I have used all three methods, and each one has its time and place.
And each method makes the most tender, juicy, pull-apart chicken. You can shred it using only two forks.
Mexican shredded chicken is so versatile, and you can use it in so many different things – over rice, in quesadillas, tacos, enchiladas, on taco salad, over sweet potatoes. The possibilities are truly endless.
Side note: It goes great over cilantro lime rice!
You can use either homemade salsa or store-bought.
And do NOT be limited to just one kind of salsa either, y’all! The traditional kind is my family’s favorite. But use some chipotle salsa to make chipotle shredded chicken. Or some salsa verde to make shredded chicken verde.
Or combine flavors if you are feeling adventurous. I did this one night to use up a half jar of chipotle salsa (mixed with traditional salsa), and the flavor was really great!
Tools Used to Make Mexican Shredded Chicken
Note: This post contains Amazon affiliate links.
- Instant Pot OR Slow Cooker OR Dutch Oven
- Two forks for shredding
Mexican Shredded Chicken Recipe
If this recipe looks good to you, pin it and share it.
Chipotle Chicken (Instant Pot, Slow Cooker and Stovetop)
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 16 ounce jar of salsa any type (traditional, chipotle or salsa verde are all good!)
- teaspoon salt and pepper to taste (I used 1 salt 1/2 teaspoon pepper)
- Cooking oil with a high smoke point (like avocado oil coconut oil or canola) or cooking spray
Instructions
Instant Pot Instructions
- Spray the instant pot with a little cooking spray to prevent sticking.
- Put chicken thighs in the instant pot, and salt and pepper liberally.
- Dump the entire 16-ounce jar of salsa on top.
- Place the lid on, and lock it into place.
- Use the manual setting, and set it to 13 minutes.
- Release pressure using the pressure release valve (quick release).
- Take off the lid, and allow to cool a couple minutes.
- Use two forks to shred the chicken right in the pot.
Slow Cooker Instructions
- Spray the slow cooker with a little cooking spray to prevent sticking.
- Put chicken thighs in the instant pot, and salt and pepper liberally.
- Dump the entire 16-ounce jar of salsa on top.
- Place the lid on, and cook on high for 4 to 6 hours, or on low all day. (I used to put mine in the pot before work, and set it on low. It would be ready about the time I got home from work.)
- Shred in the pot with a fork
Stovetop Instructions
- Add cooking spray or a little oil with a high smoke point (I used avocado oil) to a Dutch oven.
- Preheat the Dutch oven on the stovetop over medium-high heat.
- Meanwhile, salt and pepper your chicken thighs on both sides.
- Carefully add your chicken to the pot. You might want to use tongs to avoid hot oil splatter.
- Sear on both sides for about 2 to 3 minutes each.
- After the second side is seared, dump a whole 16 ounce jar of salsa on top, reduce the heat to medium-low, place the lid on, and cook covered for about 15 minutes.
- Uncover, flip the chicken over, and cook another 10 minutes, until the chicken is cooked through. 10 minutes was plenty time for mine, but if you are using very large chicken thighs, add a couple extra minutes.
- Turn the heat off, and use two forks to shred the chicken.
Rob says
Can you sub chicken thighs for chicken breast?
Eva O'Malley says
Hi Can you add salsa to already instapot cooked chicken?
Marjorie @APinchOfHealthy says
You can, but it won’t have the same flavor as cooking it in the salsa.
Eva O'Malley says
Can you add salsa to already instapot cooked chicken?
Janke says
Love it! i made it twice now, both times it turned out perfectly well – with no hassle at all! so i was thinking… you could of course use the same method and make an italian sauce for pasta or zucchetii or something like that. with a jar of italian ‘sugo’, chicken and a couple of olives. you’re sparking my kitchen-creativity marjorie, thnx a million!
Christy says
This is our most repeated Instant Pot dish that we make over and over again. We LOVE this! Thanks for the recipe.
Sophie says
Thank you! This has become a weeknight go-to in our household.
Marjorie @APinchOfHealthy says
Yay, I am so glad to hear it!💖🙌🏻
Sean Henry says
Delicious and always comes out perfect in my Instant Pot! My very favorite salsa for this is a sweet apple bourbon variety I have recently found. I serve this in a burrito, or over rice or noodles.
As for the chicken thighs, I buy them whole and remove the skin and bones myself. That saves money and is quick and easy to do.
Marjorie @APinchOfHealthy says
Yay! So glad to hear to enjoy this recipe Sean! That salsa sounds amazing too.