This easy shredded Mexican chicken is packed with flavor and uses just a few simple ingredients. You can have tender, juicy chicken ready for tacos, burritos, or salads in no time!
If you’re like me, you’ll love how versatile this dish is. Just throw it in the crockpot or Instant Pot, and let it do the work. Dinner is a breeze, and leftovers make tasty lunches too!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work best for this recipe. However, you could use thighs if you prefer a bit more flavor and moisture. If you’re looking for a leaner option, turkey breast is also a good substitute.
Spices: The mix of chili powder, cumin, and smoked paprika gives the chicken that Mexican flair. You can swap chili powder with taco seasoning if that’s what you have on hand. If you like it spicy, add some cayenne pepper!
Chicken Broth: Chicken broth adds depth. If you’re out, you can use vegetable broth or even water with a bit of salt. It’s a great way to adjust the flavor if needed.
Lime Juice: The fresh lime juice brightens the dish. If limes aren’t available, a splash of vinegar can add a nice tang, but use it sparingly as it’s more potent.
Cilantro: Fresh cilantro is essential for garnish and fresh flavor. If you’re not a fan of cilantro, parsley is a friendly alternative that adds color without overpowering. Diced red onions provide a nice crunch too!
What’s the Best Way to Ensure Tender and Juicy Chicken?
The key to tender, juicy chicken is not overcooking it. Here’s how to achieve that:
- Start by searing the chicken for just 4-5 minutes on each side until it’s nicely browned. This locks in moisture!
- After adding the chicken broth and lime juice, cover the skillet. The steam helps cook the chicken evenly.
- Use a meat thermometer to check if the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, let the chicken rest for a few minutes before shredding it. This allows the juices to redistribute for a more tender result.
Shredding with two forks is a simple technique. Just hold one fork in each hand and pull the chicken apart. Enjoy your easy shredded Mexican chicken in tacos, burritos, or even on top of a salad!
Easy Shredded Mexican Chicken
Ingredients You’ll Need:
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- Juice of 1 lime
- Fresh cilantro (for garnish)
- Optional: diced red onion (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare, plus an additional 25-30 minutes for cooking. So, in total, you’re looking at around 40 minutes to have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Sautéing the Chicken:
Start by heating the olive oil in a large skillet or pot over medium heat. While the oil heats up, season the chicken breasts with garlic powder, onion powder, chili powder, cumin, smoked paprika, salt, and black pepper. Once the oil is hot, place the seasoned chicken in the skillet and sear it for about 4 to 5 minutes on each side, or until it’s nicely browned.
2. Cooking the Chicken:
Next, pour in the chicken broth and squeeze the lime juice over the chicken. Give it a gentle stir, then bring the mixture to a simmer. Cover the skillet with a lid and let it cook for 20 to 25 minutes, or until the chicken is fully cooked and tender. You’ll know it’s done when it reaches an internal temperature of 165°F (75°C).
3. Shredding and Serving:
Once the chicken is cooked, carefully remove it from the skillet and place it on a plate. Use two forks to shred the chicken into bite-sized pieces. After shredding, return the chicken to the skillet and mix it well in the remaining juices, ensuring it’s coated. Serve warm, garnished with fresh cilantro and optional diced red onion. This shredded chicken is perfect for tacos, burritos, or even on top of salads—enjoy!
Can I Substitute Chicken Thighs for Chicken Breasts?
Absolutely! Chicken thighs will add a bit more flavor and moisture to the dish. Just make sure to adjust the cooking time slightly, as thighs may take a bit longer to fully cook—about 25-30 minutes should do the trick.
What If I Don’t Have Chicken Broth?
No worries! You can substitute with water, but for added flavor, consider using vegetable broth or even bone broth if you have it. Just be cautious with the salt, as those options may vary in sodium content.
Can I Prepare This Recipe in a Slow Cooker?
Yes! Simply season the chicken as described and place it in the slow cooker with the broth and lime juice. Cook on low for 6-7 hours or high for 3-4 hours, then shred as you normally would. It’s a great hands-off way to enjoy this dish!
How Can I Store Leftovers?
Store any leftover shredded chicken in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the fridge and warm it gently on the stove or in the microwave with a splash of broth to keep it moist.
