The slow cooker is one of my most-used kitchen appliances. I can’t get enough of that super-satisfying, fragrant aroma and the ease with which I can throw all sorts of ingredients into my crock pot, let them cook on low, and have a delicious meal ready in no time! But I’m not a huge fan of stewing chicken in the crock pot, because the meat always ends up falling apart, and nothing tastes as good as a perfectly-browned chicken thigh.
The slow cooker gets a bad rap because so many people misuse it and do not follow through with the instructions. This is particularly true when it comes to slow cooker recipes. If you want to make your slow cooker recipe tasty and flavorful, you have to do a few things first. That means using a leaner meat, like chicken, and cooking the chicken in the slow cooker in the oven before adding it to the slow cooker.
When you’re in a rush during weekdays and need something fast and easy, check out my chicken recipe. A slow cooker is not required for this dish. You can just use a frying pan or a grill. I would love to hear from you in the comments below. If you have cooked the dish, please share a photo with me on Instagram (@tintorera).. Read more about slow cooker mexican chicken and let us know what you think.
It’s not a problem if you don’t have a Crock-Pot.
I’m a huge lover of Mexican cuisine, so I’m constantly searching for methods to make it easier or better. Shredded Chicken from Mexico has long been a favorite of mine, but it may be difficult to prepare at home due to the time it takes for the spices to permeate the chicken. To get around this, just toss everything into a crock pot and let it alone for the day. That’s OK, but on this particular day, I wasn’t in the mood to settle for good. I was hoping for something spectacular. That’s exactly what this recipe for Shredded Chicken from Mexico is!
Choosing the Right Chicken
Breasts or thighs are your two choices. This is an obvious option if you’re on a keto diet and wanting to gain as much fat as possible. Thighs are the way to go. Chicken thighs have a lot more fat than chicken breasts, which are almost fat-free. When feasible, I usually choose bone-in slices since the taste is so much superior. To begin, heat a cast iron skillet over medium-high heat. You may use whatever skillet you like; we’re not going to bake this, so cast iron isn’t necessary. Once the pan has reached temperature, add the ghee and the chicken thighs. We don’t need them to be fully cooked; all we want is a little color on both sides. We won’t be concerned about them being undercooked since they’ll cook for two hours altogether. We purchase chicken thighs with the skin on and utilize the skin to create these amazing Skin-ny Chicken Dippers.
Let’s Talk Sauce, Let’s Talk Sauce, Let’s Talk Sauce, Let’s Talk Sauce, Let’s Talk Sauce, Let’s Talk Sauce, Let
Because here is where all the taste resides, it’s the most important part of creating a tasty batch of Mexican shredded chicken. The majority of the components are standard, but there is one that elevates this sauce to new heights and that you may need to seek for. It’s Adobo-sauced Chipotle chiles! These guys have a lot of taste and are just what you need to give this chicken the genuine Mexican flavor it requires. These peppers are found in the ethnic/world foods section of my local supermarket. Goya was the brand I used. For your convenience, I’ve included a link to the peppers. Although adobo sauce contains sugar, don’t be concerned; we’ll only be using a few peppers each batch. The remaining components are all very ordinary in any household kitchen. The whole ingredient list may be seen at the bottom of this article.
The sauce may be made in a matter of minutes. In a blender, combine all of the ingredients, add some water, and mix until smooth. When the chicken is cooked to your satisfaction, pour the sauce over the thighs in the pan.
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While the thighs are still whole, we’ll cook them over medium heat for 90 minutes. Periodically flip the thighs. Over the course of 90 minutes, I flipped them four times. You should also keep an eye on the water level throughout this period. When the sauce has reduced, just add additional water and allow it to decrease once more. I prefer to aim for a water level that is at least halfway up the chicken.
Chicken is shredded
After 90 minutes, shred the chicken off of the bone and cook for 30 more minutes. I use tongs and a fork to shred the chicken while it is still in the pan cooking. If you have trouble doing that, or if it doesn’t come off the bone as easy as you’d like, there is no problem with taking the chicken out for a few minutes and allowing it to cool, shredding it, and then throwing it back in the sauce to cook further.The chicken is already fully cooked at this point. The remaining cook time is just to get the sauce to flavor the chicken as much as possible. After the Mexican shredded chicken has been cooking in the sauce for 30 minutes, allow the sauce to reduce all the way down. You can speed up this process by turning the heat up, or just let nature take its course. Keep an eye on it when it starts getting close to being fully reduced. If you go too far the sauce will burn quite rapidly.
You’re ready to dive in after the sauce has been reduced to your taste. This Mexican shredded chicken pairs well with cilantro and lime juice. Try our fathead empanadas if you’re searching for a dish to utilize this genuine Mexican shredded chicken in.
Mexican Shredded Chicken
Shredded chicken cooked slowly with chipotle chiles.
2 hours and 10 minutes total
6 serving sizes of 4 ounces
233 calories per serving
Time to Prepare: 10 minutes
Time to prepare: 2 hours
On medium heat, heat a skillet. We cooked in a cast iron pan, but any skillet would suffice. This meal does not need the use of an oven.
In a pan, melt 1 tablespoon of ghee. Once the ghee has reached room temperature, add the chicken thighs. Brown each side of the thighs lightly.
Chipotle peppers in adobo sauce, salt, oregano, cumin, cayenne pepper, shallot, garlic, lime juice, and 2 cups water in a blender Blend until the mixture is liquid.
Once the chicken is cooked to your satisfaction, pour the sauce over all of the chicken thighs in the pan. Cook for 90 minutes, turning the chicken halfway through.
When the sauce has reduced in volume, continue to add water to bring it back to its original level.
Shred the chicken after 90 minutes. I use a fork and tongs to shred it in the pan while it’s cooking. If the thighs do not easily come off the bone, take them from the sauce and shred them, then return them to the sauce to finish cooking. (If you’re using boneless thighs, this step may be completed in the skillet.)
Cook for 30 minutes with the shredded chicken.
Allow the sauce to decrease for a final time after 30 minutes. Keep an eye on it because if it gets too low, it will burn. Enjoy with a lime and cilantro garnish.
Mexican Shredded Chicken
Per Serving Amount
233 calories 113 calories from fat
daily value in percent*
12.5 grams of fat (19 percent)
2g1 percent carbohydrate
28.5 g protein (57%)
* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.
Chef’s Specialty: Main Dish
Mexican shredded chicken is a term that refers to chicken that has been shredded in Mexico.
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Shredded chicken is a classic weeknight dinner that has remained unchanged for decades. No matter how much time has passed, the only way to fix it is to shred it yourself, on the cutting board. The pros know this and have come up with a way to shred chicken that requires zero effort. They take a couple of chicken breasts and place them between two flat plates. Then, they place one of those flat plates on top of a cutting board and put the other flat plate on top of the first one. After that, they get to work shredding the chicken.. Read more about mexican chicken recipes and let us know what you think.
Frequently Asked Questions
Can you slow cook chicken without slow cooker?
Yes, you can slow cook chicken without a slow cooker. However, it will take longer to cook the chicken because you are not using the heat of the stove.
How do you shred chicken breast without a mixer?
You can shred the chicken breast without a mixer by using a food processor or blender.
Can you shred chicken without boiling it?
Yes, you can shred chicken without boiling it.
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