Hey there, friend! If you’re craving something packed with bold, zesty flavors, I’ve got just the thing for you—Mexican Shredded Chicken Thighs! This dish is perfect for tacos, burritos, bowls, or just served on its own with a side of rice and beans. The chicken thighs are tender, juicy, and loaded with vibrant spices that will have you coming back for seconds. It’s super easy to make, and the best part? It’s full of flavor from start to finish. You’re going to love this one!
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Why You’ll Love Mexican Shredded Chicken Thighs
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re preparing a cozy dinner for your family, making a batch for meal prep, or throwing together a quick meal for friends, this dish is perfect for every occasion. Here’s why it’s a winner:
Versatile: From tacos to salads to nachos, you can use this shredded chicken in so many ways. The possibilities are endless!
Flavorful: The chicken is marinated with a beautiful mix of spices, herbs, and lime juice, creating a juicy and flavorful base that’s perfect for any Mexican dish.
Quick and Easy: This recipe comes together in one pot (or pan), making cleanup a breeze. Plus, it’s simple enough for anyone to make, even if you’re not a seasoned chef.
Perfect for Meal Prep: You can make a big batch of this chicken and use it throughout the week in various meals, saving you time and effort during busy days.
Crowd-Pleasing: Whether it’s a taco night or a casual dinner, this chicken is always a hit with both kids and adults. You can’t go wrong with a dish that everyone loves!
Ingredients
Here’s what you’ll need to make this flavorful shredded chicken:
Chicken Thighs: The star of the dish! Bone-in, skinless chicken thighs are tender, juicy, and hold all that seasoning beautifully.
Garlic: Fresh garlic adds depth and a savory punch that pairs perfectly with the other spices.
Onion: A bit of onion brings a lovely sweetness to balance out the bold flavors of the dish.
Lime: Fresh lime juice gives the chicken a nice zing and helps tenderize it as it marinates.
Cumin: A key spice in Mexican cooking, cumin gives the chicken that warm, earthy flavor.
Chili Powder: A smoky, slightly spicy element that adds heat and depth to the dish.
Paprika: Adds a hint of sweetness and a beautiful color to the chicken.
Oregano: A touch of dried oregano gives a herby flavor that complements the other spices perfectly.
Chicken Broth: Helps to keep the chicken moist and juicy while cooking.
Olive Oil: For searing the chicken and building flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started with this flavor-packed dish!
1. Prepare the Chicken: Start by seasoning the chicken thighs with cumin, chili powder, paprika, oregano, salt, and pepper. Make sure to coat them evenly with the spices for maximum flavor.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and sear on both sides until golden brown, about 4-5 minutes per side. This step adds a wonderful depth of flavor to the chicken.
3. Add Garlic and Onion: Once the chicken is seared, add the garlic and onion to the pan, sautéing until they soften and become fragrant, about 2 minutes.
4. Add Broth and Lime: Pour in the chicken broth and squeeze in the fresh lime juice. Stir to combine, making sure the chicken is nestled in the liquid. This will help the chicken stay juicy as it cooks.
5. Simmer and Shred: Cover the skillet and let the chicken simmer for about 20-25 minutes, until it’s cooked through and tender. Once the chicken is cooked, remove it from the skillet and use two forks to shred it into bite-sized pieces.
6. Return the Shredded Chicken: Return the shredded chicken to the skillet, stirring to combine it with the juices and seasonings. Let it cook for another 5 minutes to absorb all that flavor.
7. Serve and Enjoy: Serve the shredded chicken in tacos, burritos, or bowls, and garnish with fresh cilantro, avocado, or your favorite toppings. Enjoy the explosion of flavors!
Nutrition Facts
Servings: 4
Calories per serving: 290
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Mexican Shredded Chicken Thighs
This shredded chicken is so versatile and pairs perfectly with many sides and accompaniments:
Tacos: Load the chicken into soft corn tortillas and top with fresh cilantro, diced onions, and a squeeze of lime for an easy taco night.
Rice and Beans: Serve the chicken alongside some Spanish rice and black beans for a traditional Mexican meal.
Salad: For a lighter meal, serve the shredded chicken on top of a bed of greens with your favorite salsa and a dollop of sour cream.
Nachos: Pile the chicken on top of a plate of crispy tortilla chips, melted cheese, and jalapeños for a fun snack or appetizer.
Additional Tips
Here are a few extra tips to help you get the most out of this recipe:
Make it Spicy: If you like heat, feel free to add some diced jalapeños or a pinch of cayenne pepper to the chicken while it’s cooking.
Meal Prep: You can make a big batch of this shredded chicken and store it in the fridge for up to 4 days. It also freezes well for up to 3 months.
Customizable: Want to make this dish your own? Try adding a bit of smoked paprika or chipotle for an extra smoky flavor, or experiment with different herbs to change things up.
Use Leftovers: The shredded chicken is perfect for adding to soups, salads, or even using as a topping for pizza!
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes! You can definitely use boneless, skinless chicken breasts. They might not be as juicy as thighs, but they will still work well for shredding.
Q2: Can I make this ahead of time?
A2: Absolutely! You can cook the chicken ahead of time and store it in the fridge for up to 4 days. Reheat it when you’re ready to serve.
Q3: How do I store leftovers?
A3: Store any leftover shredded chicken in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes! You can freeze the shredded chicken for up to 3 months. Just store it in a freezer-safe container and thaw it overnight in the fridge before reheating.
Q5: Can I use a slow cooker for this recipe?
A5: Definitely! You can cook the chicken in a slow cooker on low for 4-6 hours or on high for 2-3 hours, then shred it once it’s tender.
Q6: Can I adjust the seasoning to make it milder?
A6: Yes! You can reduce or omit the chili powder and cumin to make it milder. It will still be delicious!
Q7: Can I use fresh chicken instead of frozen?
A7: Yes, fresh chicken works perfectly for this recipe. Just make sure it’s fully thawed before cooking.
Q8: How can I make this dish spicier?
A8: Add diced jalapeños, cayenne pepper, or chipotle chili powder to kick up the heat.
Q9: What should I do if I don’t have chicken broth?
A9: You can substitute chicken broth with water or a homemade stock if you prefer.
Q10: Can I double this recipe?
A10: Yes! Just double the ingredients, and make sure your pan is big enough to hold it all. You can also cook it in batches if needed.
Conclusion
And there you have it—Mexican Shredded Chicken Thighs that are bursting with flavor and ready to become the star of your next meal. Whether you’re making tacos, burritos, or simply enjoying it on its own, this dish is sure to bring joy to your table. Happy cooking!
Print
Mexican Shredded Chicken Thighs
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Mexican
Description
This high-protein Mexican shredded chicken is juicy, tender, and packed with bold flavors. Made in the Instant Pot or any pressure cooker, it’s an easy, meal-prep-friendly dish that’s perfect for tacos, burrito bowls, salads, or even a high-protein breakfast. Whether you need a quick dinner or a protein-packed meal, this dish is a winner
Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 cup chicken broth
- 1 (14.5 oz) can diced tomatoes (with green chilies, optional)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Instructions
- Add chicken thighs to the pressure cooker.
- Pour in the chicken broth, diced tomatoes, onion, garlic, lime juice, tomato paste, and Worcestershire sauce.
- Sprinkle smoked paprika, chili powder, cumin, oregano, salt, and black pepper over the chicken. Add the bay leaf.
- Seal the pressure cooker lid and set to Manual (Pressure Cook) on High for 12 minutes.
- Allow a natural pressure release for 5 minutes, then quick release the remaining pressure.
- Remove the chicken, discard the bay leaf, and shred using two forks.
- Return shredded chicken to the pot and stir to absorb the flavorful sauce.
- Serve in tacos, burritos, bowls, or lettuce wraps.
Notes
- Use bone-in chicken thighs for extra flavor; adjust cook time to 15 minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Great for meal prep—use in tacos, burrito bowls, or over rice.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 4g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
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