How to Make Shredded Mexican Chicken - A Step-by-Step Guide

If you're looking for a versatile and delicious recipe that can be used in a variety of dishes, then look no further than this Shredded Mexican Chicken. This dish is packed with flavor and can be used in tacos, burritos, enchiladas, salads, and more. It's a great way to add some Mexican flair to your weeknight dinners or weekend meals. Plus, it's easy to make and can be prepared in a slow cooker or on the stovetop, making it a convenient option for busy days.

One of the best things ab...

Read more

Ingredients

  • 3 quarts water as needed
  • 6 skinless, boneless chicken thighs, or more to taste
  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • ¼ cup water
  • 2 tablespoons cornstarch

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 35 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    265 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 93mg
    • Sodium: 904mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 28g
    • Vitamin C: 3mg
    • Calcium: 68mg
    • Iron: 3mg
    • Potassium: 357mg