Can I use chicken breasts instead of thighs?

You can! Chicken breasts are leaner, so they'll have a different texture and will cook a little faster under pressure (closer to 15 minutes rather than 18). They also won't be quite as saucy and tender as the chicken thighs.

Can I make this Mexican shredded chicken in the crock pot or oven?

Yes! Refer to the recipe notes for alternative cooking methods.

What's the best way to serve this?

So many different ways! Shredded chicken tacos are the obvious star, but it's also incredible in burrito bowls , quesadillas, nachos , salads , enchiladas, stuffed sweet potatoes, pasta , casseroles , wraps , or even scrambled into eggs for breakfast.

How long does Mexican shredded chicken keep in the fridge?

Store leftover shredded chicken in an airtight container (after letting the chicken cool) with the juices for up to 4 days in the fridge. The sauce keeps the chicken incredibly moist, so it reheats beautifully. You can also freeze it for up to 3 months. Portion it into gallon-sized freezer bags for easy weeknight meals.

How spicy is this chicken?

It does have one chipotle pepper, but this is mostly for depth of flavor and does not make the recipe spicy. I'd rank it a 1.5/5 on spiciness. If you're spice-sensitive or cooking for kids, use just half a chipotle pepper and skip the extra adobo sauce. And if you want more heat, add a second chipotle pepper or a pinch of cayenne to the seasoning blend.

Big Batch Mexican Shredded Chicken (Instant Pot or Crockpot)

Name: Big Batch Mexican Shredded Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 4-5lb boneless, skinless chicken thighs, trimmed; 2 tablespoons smoked paprika; 2 tablespoons chili powder; 2 tablespoons garlic powder; 1 tablespoon onion powder; 1 tablespoon cumin; 2 teaspoons kosher salt; 1 teaspoon black pepper; 2 tablespoons brown sugar; 2 tablespoons olive oil; 1 chipotle pepper in adobo sauce, minced + 1 tablespoon adobo sauce; 2 tablespoons lime juice; 1 cup orange juice; 1 cup salsa

Description

Smoky, juicy, deeply flavorful Mexican shredded chicken made in the Instant Pot or Crockpot. The best meal prep shredded chicken for tacos, rice bowls, burritos, salads, and beyond.

Ingredients

Scale

4-5lb boneless, skinless chicken thighs, trimmed
2 tablespoons smoked paprika
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon cumin
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons brown sugar
2 tablespoons olive oil
1 chipotle pepper in adobo sauce, minced + 1 tablespoon adobo sauce
2 tablespoons lime juice
1 cup orange juice
1 cup salsa

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Instructions

Use a few paper towels to pat away as much moisture as possible from the chicken thighs. Use kitchen scissors to trim away pieces of visible fat.
In a small bowl, mix together 2 tablespoons smoked paprika, 2 tablespoons chili powder, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon cumin, 2 teaspoons kosher salt, 1 teaspoon black pepper and 2 tablespoons brown sugar.
Drizzle the chicken thighs with 2 tablespoons olive oil and sprinkle all over with the seasoning mixture. Use your hands to make sure the chicken thighs are well and evenly coated.
Place seasoned chicken in an Instant Pot. Add 1 minced chipotle pepper and 1 tablespoon adobo sauce to the chicken along with 2 tablespoons lime juice, 1 cup orange juice and 1 cup salsa. Use tongs to toss until combined, ensuring the chicken thighs are surrounded by liquid so they don’t stick and burn at the bottom.
Pressure cook for 18 minutes, natural release for 10 minutes, followed by quick release.
Remove the chicken thighs to a cutting board and use tongs or two forks to shred- it should be fall-apart tender and take almost zero effort, score. While you are shredding the chicken, set the Instant Pot to sauté and bring the liquids to a boil for 15-ish minutes, until reduced by half.
Optional step – if you want the chicken to have crispy little edges here and there, place the shredded chicken on a baking sheet and broil for 5-8 minutes.
Return the chicken to the juices, tossing to combine.

Serve in tacos, over rice or baked sweet potato, in burritos, in taco salad; this is truly the perfect meal prep shredded chicken.

Notes

Crockpot instructions: Pat the chicken dry, coat with oil and seasoning as directed, then place in the slow cooker. Add the chipotle pepper, adobo sauce, lime juice, orange juice, and salsa, tossing to coat. Cook on low for 6 hours or high for 3-4 hours, until the chicken is fall-apart tender. Remove and shred. Transfer the liquids to a small saucepan and simmer over medium heat on the stove until reduced by half. Combine the shredded chicken and juices.

Oven instructions: Preheat the oven to 325°F. Pat the chicken dry, coat with oil and seasoning as directed, then arrange in a single layer in a large baking dish or Dutch oven. Add the chipotle pepper, adobo sauce, lime juice, orange juice, and salsa, spooning the liquid around the chicken. Cover tightly with a lid or foil and bake for 1.5-2 hours, until the chicken is very tender and shreds easily. Check a few times, tossing the chicken and adding a splash of water, if things seem too dry. Remove and shred the chicken, then pour the braising liquid into a saucepan and simmer over medium heat for 10-15 minutes until reduced by half. Return the chicken to the sauce and toss to combine.

Refer to above blog post for step-by-step photos and answers to frequently asked questions and substitutions.

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Nutrition

Serving Size: 4 oz shredded chicken
Calories: 232
Sugar: 4.1 g
Sodium: 517.1 mg
Fat: 7.9 g
Carbohydrates: 7.9 g
Fiber: 1.5 g
Protein: 31.2 g
Cholesterol: 143.4 mg