Mexican Shredded Chicken Recipes
MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
MEXICAN SHREDDED CHICKEN
Shredded Mexican Chicken that can be used to make tacos, burritos, or any other combination of tortilla, beans, meat, and rice you can come up with. This recipe may be too spicy for some and can be made without the heat by leaving out the Chipotle Peppers.
Provided by kellie.runge
Categories Mexican
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large crockpot place chicken and fill with chicken broth until chicken breasts are submerged.
- Then place the rest of the ingredients in and mix.
- Cook on high for 3.5-4 hours.
- Pull out chicken breasts and shred.
- Turn crockpot to warm and return chicken to simmer in juices for 30 minutes. Serve to your liking. Suggestions: Taco or Burrito.
Nutrition Facts : Calories 130.7, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 47.7, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 15.3
SHREDDED MEXICAN CHICKEN
This is an adaptation of a recipe from "30 Minute Meals". This is a mildly flavored chicken dish that isversatile and easy, simply stuff into taco shells, fold into burritos, or make chicken nachos--top tortilla chips with this chicken, some cheese, and favorite toppings and bake until cheese melts.
Provided by Amayzng30
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove remaining fat and skin from chicken.
- Rub lime halves all over chicken and allow to sit to impart flavor.
- In a large pot, bring next 6 ingredients to a boil.
- Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
- Meanwhile, mix salsa, cumin and chili powder in a large bowl.
- Drain chicken until it is cool enough to handle.
- Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
- Add salt and pepper to taste.
Nutrition Facts : Calories 191.5, Fat 3, SaturatedFat 0.8, Cholesterol 68.4, Sodium 756.1, Carbohydrate 8.3, Fiber 1.9, Sugar 2.8, Protein 32
SHREDDED MEXICAN CHICKEN
This shredded Mexican chicken can be used for tacos, enchiladas, burritos, and tostadas. It's super simple and is probably the closest to authentic Mexican shredded chicken that I have experienced over the years.
Provided by Gary Thompson
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 265.3 calories, Carbohydrate 6.4 g, Cholesterol 93.1 mg, Fat 13.8 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 904 mg, Sugar 0.6 g
More about "mexican shredded chicken recipes"
3 INGREDIENT MEXICAN SHREDDED CHICKEN - EATING ON A DIME
Add the chicken breast and season with the Taco Seasoning. Brown each side of the chicken breasts but cooking it for approximately 3-5 …
From eatingonadime.com
Ratings 28Calories 151 per servingCategory Main Course
From eatingonadime.com
Ratings 28Calories 151 per servingCategory Main Course
- Heat the olive oil in a large skillet over medium heat. Add the chicken breast and season with the Taco Seasoning.
- Brown each side of the chicken breasts but cooking it for approximately 3-5 minutes on each side.
- Reduce the heat to low, stir the chicken broth and salsa together, add it into the pan, cover and simmer for 15-20 minutes until the chicken is cooked through.
MEXICAN SHREDDED CHICKEN | RECIPETIN EATS
Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be …
From recipetineats.com
5/5 (56)Total Time 4 hrs 10 minsCategory DinnerCalories 297 per serving
From recipetineats.com
5/5 (56)Total Time 4 hrs 10 minsCategory DinnerCalories 297 per serving
EASY SHREDDED MEXICAN CHICKEN - HOUSE OF YUMM
Instructions. In a small bowl combine all of the ingredients to make the chicken taco seasoning. Stir to combine. Coat the chicken on both sides with the chicken taco seasoning. Drizzle the olive oil and heat in a large skillet …
From houseofyumm.com
From houseofyumm.com
10 BEST LEFTOVER CHICKEN MEXICAN RECIPES | YUMMLY
shredded Mexican blend cheese, garlic powder, cooked rice, cooked chicken and 9 more Mole & Guacamole Enchiladas KitchenAid garlic cloves, jalapeno, plum tomatoes, corn tortillas, garlic and 20 more
From yummly.com
From yummly.com
CROCK POT MEXICAN SHREDDED CHICKEN - DELIGHTFUL E MADE
Instructions. In a slow cooker, add the uncooked chicken. Drizzle with the olive oil, and top with the salt and pepper. In a bowl, stir together the taco sauce, Rotel, and liquid smoke. Pour over the top of the chicken. Set the slow cooker to low …
From delightfulemade.com
From delightfulemade.com
EASY MEXICAN SHREDDED CHICKEN | A FARMGIRL'S KITCHEN
Place the chicken breasts into the sauce. Step 2: Preheat the oven to 300 degrees F. Place the cover on the Dutch oven and cook in the oven for 2 hours. Step 3: Remove the pot from the oven and place the chicken, one …
From afarmgirlskitchen.com
From afarmgirlskitchen.com
CHICKEN BARBACOA (MEXICAN SHREDDED CHICKEN) — ZESTFUL …
Cook chicken until breast is deep golden brown, 5–6 minutes. Using tongs, flip chicken breast side up and brown until bottom side is deep golden brown, 5–6 minutes. Meanwhile, add ⅓ cup adobo sauce to 1 ¾ cups …
From zestfulkitchen.com
From zestfulkitchen.com
49 OF OUR BEST MEXICAN CHICKEN RECIPES | TASTE OF HOME
Chicken Chiles Rellenos Casserole. My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, …
From tasteofhome.com
From tasteofhome.com
MEXICAN PULLED (SHREDDED) CHICKEN - BOWL OF DELICIOUS
Instructions. Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), …
From bowlofdelicious.com
From bowlofdelicious.com
MEXICAN SHREDDED CHICKEN RECIPES - MANY EASY DINNER …
The following are the rest of the yummy recipes you can find here on the blog for Mexican recipes using shredded chicken: Tortilla Soup. Chilaquiles Verdes. Red Chilaquiles. Chipotle Chilaquiles. Chicken Vegetable …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
MEXICAN SHREDDED CHICKEN - MY HEAVENLY RECIPES
Instructions. In a large pot boil chicken breast with water or chicken broth. In a large bowl place cilantro, red onion, green pepper, tomatoes, water, cumin, cayenne, salt, pepper, lime juice and poblano peppers, mix. …
From myheavenlyrecipes.com
From myheavenlyrecipes.com
SHREDDED MEXICAN CHICKEN CASSEROLE - EASY FAMILY …
Prepare the Mexican Chicken Casserole either through step 1 and store in a plastic zip top bag, or through step 2 and store in a casserole dish. Freeze. When ready to cook, thaw in the refrigerator. Add cheese is prepared …
From easyfamilyrecipes.com
From easyfamilyrecipes.com
MEXICAN SHREDDED CHICKEN (ONE POT) | ONE POT RECIPES
Heat oil in a nonstick pan over medium heat. Add onions and chicken and cook until chicken is no longer pink and onion is golden brown. Stir in taco seasoning, salt, pepper and water or chicken broth. Mix thoroughly. …
From onepotrecipes.com
From onepotrecipes.com
SHREDDED MEXICAN CHICKEN - EMILY BITES
Instructions. In a medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper until thoroughly combined. In a large skillet or sauté pan, bring the oil to medium …
From emilybites.com
From emilybites.com
MEXICAN SHREDDED CHICKEN | MEXICAN PLEASE
Cover the chicken breasts with cold water. Add salt, onion, cilantro and any other aromatics that sound appealing. Bring to a boil and then reduce heat to a simmer. Cook until …
From mexicanplease.com
4.8/5 (4)Category Main CourseCuisine MexicanCalories 176 per serving
From mexicanplease.com
4.8/5 (4)Category Main CourseCuisine MexicanCalories 176 per serving
- To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken breasts, letting them brine covered in the fridge for 30 minutes or so. If the chicken breasts aren't fully submerged then add a bit more water. Once brined, pat dry the chicken breasts and add them to a baking sheet.
- Rinse and de-stem the tomatoes and tomatillos. Add them to the same baking sheet and bake everything at 400F for about 20 minutes or until the chicken is no longer pink inside (160F).
- Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it.
- Meanwhile, roughly chop a half onion and saute in some oil over medium heat. Add 4 whole, peeled garlic cloves and saute until the onion is starting to brown.
THE FAST METABOLISM DIET RECIPES: SHREDDED MEXICAN CHICKEN
Place the chicken breasts in the bottom of a slow cooker. Add the next 13 ingredients (canned tomatoes through black pepper). Cover and cook on high for 2 to 4 hours or on low for 6 to 7 hours, or until chicken is tender enough to shred. Remove the chicken to a cutting board, and let rest 5 minutes before shredding (there will be liquid remaining).
From hayliepomroy.com
From hayliepomroy.com
10 BEST MEXICAN CASSEROLE SHREDDED CHICKEN RECIPES - YUMMLY
rice, Mexican cheese, cream of chicken soup, chicken breasts and 6 more Mexican Casserole Recipes, Food and Cooking rotel tomatoes, cream of chicken soup, sharp cheddar cheese, taco seasoning and 5 more
From yummly.com
From yummly.com
BEST LOW CARB MEXICAN SHREDDED CHICKEN {CROCK-POT RECIPE}
Instructions. Place chicken in the slow cooker and cover with chicken broth. Salt and pepper the chicken if desired. Cook on high for 3-4 hours or low for 6-7 hours. Remove chicken from the slow cooker and shred the chicken. Drain the remaining chicken broth and reserve 1/3 cup.
From kaseytrenum.com
From kaseytrenum.com
SLOW COOKER MEXICAN SHREDDED CHICKEN - BAKE PLAY SMILE
Place all of the ingredients into the base of a slow cooker. Stir to coat the chicken in the salsa and taco seasoning. Cover and cook for 3 hours on HIGH or 5 hours on LOW. Using two forks, shred the chicken into pieces. Alternatively, use hand-held beaters on …
From bakeplaysmile.com
From bakeplaysmile.com
3 INGREDIENT SLOW COOKER MEXICAN SHREDDED CHICKEN
Instructions. In a slow cooker, combine all ingredients and stir. Do not add water. Add a few pinches of salt if your taco seasoning does not contain it. Cover and cook on low for 5 hours, or on high for 3 hours. Shred the chicken, either with two forks or with a hand mixer. See Note for more detail.
From 40aprons.com
From 40aprons.com
20 EASY SHREDDED CHICKEN RECIPES - INSANELY GOOD
3. BBQ Chicken Sandwich. There’s no better chicken for barbecue than shredded chicken, and most of the work in this recipe comes from the marinade/bbq sauce. After you get that done, just stir in the chicken, bring the mixture to a boil, and let it simmer for about 15 minutes. It’s so quick and easy, not to mention delicious.
From insanelygoodrecipes.com
From insanelygoodrecipes.com
MEXICAN STYLE SHREDDED CHICKEN - THE HARVEST KITCHEN
Add the olive oil to a Dutch oven. Add the chicken to the Dutch oven. Add the remaining ingredients. Bring to a rolling boil, and boil for 3 – 4 minutes. Reduce heat to a simmer. Simmer for about 90 minutes. Remove chicken to a cutting board, and shred. Return shredded chicken to the pot and let cook on low for an additional 20 minutes to ...
From theharvestkitchen.com
From theharvestkitchen.com
SLOW COOKER MEXICAN SHREDDED CHICKEN - ORGANIZE YOURSELF SKINNY
Instructions. In a small bowl, stir together all of the spices. Add the chicken breasts to the slow cooker and then sprinkle with the seasoning. Pour the tomato sauce and chicken stock in with the chicken and spices. Mix the ingredients by flipping the chicken breasts a few times. Cover and cook for 5-6 hours on low.
From organizeyourselfskinny.com
From organizeyourselfskinny.com
CROCKPOT MEXICAN SHREDDED CHICKEN - THIS FARM GIRL COOKS
Instructions. Place chicken thighs in the bottom of a 5 or 6-quart slow cooker. Top with tomatoes, black beans, garlic, jalapeno pepper, liquid smoke, cumin, chili powder, smoked paprika, oregano, and cayenne pepper. Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs are coated and submerged in the liquid.
From thisfarmgirlcooks.com
From thisfarmgirlcooks.com
1-PAN MEXICAN SHREDDED CHICKEN - MINIMALIST BAKER RECIPES
There should be plenty of spices and you should barely be able to see the meat. Once hot, add oil to the pan. Then add the chicken, seasoned side down. Add the remaining spices and salt to the unseasoned side of the chicken. Cook for 4 minutes. Flip the chicken again and lower heat to low.
From minimalistbaker.com
From minimalistbaker.com
KETO MEXICAN SHREDDED CHICKEN - TEXAS GRANOLA GIRL
In a large skillet, over medium high heat, melt the butter and add the chopped onions. Sauté onions until translucent, about 5-7 minutes. Add the pices to the butter and onions and cook for another 30 seconds. Then add the cooked chicken, tomato sauce and water and stir to combine.
From texasgranolagirl.com
From texasgranolagirl.com
SPICY MEXICAN SHREDDED CHICKEN - THAT SPICY CHICK
Place the chicken breasts in the pot and briefly sear for half a minute on each side. Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine. Select the ‘Cancel’ function and close the lid.
From thatspicychick.com
From thatspicychick.com
MEXICAN SHREDDED CHICKEN - EASY WEEKNIGHT DINNER RECIPE - TO …
Heat a 10” stainless steel skillet over medium heat. Once pan is hot, add oil. Once oil is shimmering, add chicken thighs in batches, not overcrowding the pan. Sear ~3 minutes on each side, until chicken easily releases from pan. Remove to plate once done. Add salsa to pan, and return all chicken thighs to pan.
From totaste.com
From totaste.com
MEXICAN SHREDDED CHICKEN | NO CROCK POT REQUIRED - KETOCONNECT
This dish does not go in the oven. Heat 1 tbsp of ghee in the skillet. Add chicken thighs once ghee is up to temperature. Lightly brown each side of the thighs. In a blender combine Chipotle peppers in Adobo sauce, salt, oregano, cumin, cayenne pepper, shallot, garlic, lime juice and 2 cups of water. Blend until liquid.
From ketoconnect.net
From ketoconnect.net
AUTHENTIC MEXICAN SHREDDED CHICKEN TACOS - [ TOP 5 RECIPE ]
Place all these ingredients in a small storage container or a jar and give it a nice shake until it is well mixed together and put it in storage. When it is time to use the mix, add 2 tablespoons of the taco seasoning with 150 ml water to a pound of already cooked chicken breast for the tacos. Simmer and stir until most of the water evaporates ...
From liferenu.com
From liferenu.com
SLOW COOKER MEXICAN SHREDDED CHICKEN {3 INGREDIENTS}
Instructions. Place the chicken breasts in the slow cooker. Sprinkle with taco seasoning. Pour the salsa over the chicken breasts and cover the slow cooker. Cook on low for 5-6 hours or high for 2 1/2 to 3 hours, until the chicken is cooked through. Remove the chicken breasts and shred.
From familyfoodonthetable.com
From familyfoodonthetable.com
5-INGREDIENT CROCK POT MEXICAN SHREDDED CHICKEN
Instructions. 1. Add all of the ingredients for the Mexican shredded chicken to your crock pot or slow cooker. 2. Stir everything well until the chicken is coated in the ingredients. 3. Secure the lid on the crock pot and slow cook on low heat for …
From theroastedroot.net
From theroastedroot.net
WHAT TO MAKE WITH SHREDDED CHICKEN - EATING ON A DIME
1. Mexican Shredded Chicken. This flavor packed shredded chicken makes Mexican Monday or Taco Tuesday really easy. You can use the meat for tacos, quesadillas, salads and more. Mexican shredded chicken. Get dinner on the table in 30 minutes with Mexican shredded chicken recipe.
From eatingonadime.com
From eatingonadime.com
MEXICAN-STYLE SHREDDED CHICKEN SOUP RECIPE - THE SPRUCE EATS
Add garlic and cook for 30 seconds. Add chicken breasts, chicken stock, tomatoes with their puree, jalapeños, cumin, coriander, salt, pepper, and cilantro, if using. Bring soup to a boil, then lower heat and cook at a low simmer . After 15 minutes, remove chicken breasts from the soup with tongs and cool on a plate.
From thespruceeats.com
From thespruceeats.com
MEXICAN SHREDDED CHICKEN - EASY 3 INGREDIENT! - FED BY SAB
Full Printable Recipe at Bottom of Page. 1 To an Instant Pot, or Electric pressure cooker, add the chicken, taco seasoning, salsa and water. 2 Stir together to ensure the chicken is evenly combined and submerged in liquid. 3 Secure …
From fedbysab.com
From fedbysab.com
INSTANT POT MEXICAN SHREDDED CHICKEN - GIRL WITH THE IRON CAST
Pour chicken broth into the instant pot and place the chicken breasts side by side into the broth. Mix seasonings together in a small bowl and then evenly sprinkle over the top of the chicken. Place the lid onto the pressure cooker and lock into place. Turn on instant pot, select "Pressure Cook" setting, set to "high pressure" for 10 minutes ...
From girlwiththeironcast.com
From girlwiththeironcast.com
3-INGREDIENT MEXICAN SHREDDED CHICKEN - GIMME SOME OVEN
Add your ingredients: Combine the chicken, salsa and taco seasoning together in the bowl of your slow cooker, and briefly toss to combine. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken shreds easily with a fork. Shred: Use two forks to shred the chicken.
From gimmesomeoven.com
From gimmesomeoven.com
SLOW COOKER MEXICAN SHREDDED CHICKEN - THE SKINNYISH DISH
Return it to the slow cooker in the red sauce and let cook together for another 20-30 minutes to let the flavors mingle a lil better. Take it out of the sauce, discard the sauce, and serve with taco fixin’s or whatever your heart desires!
From theskinnyishdish.com
From theskinnyishdish.com
EASY MEXICAN SHREDDED CHICKEN - AMANDA COOKS & STYLES
Instructions. Add whole chicken thighs (or breasts) to a dutch oven or medium saucepan with lid. Season chicken with chili powder, garlic powder, cumin, dried oregano, salt and pepper. Pour 1/4 cup water over chicken. Cover and cook over a low simmer for 15-20 minutes. Flip chicken over halfway through.
From amandacooksandstyles.com
From amandacooksandstyles.com
TOP 49 SHREDDED MEXICAN CROCKPOT CHICKEN RECIPE RECIPES
Recipe Instructions Place chicken thighs in the bottom of a 5 or 6-quart slow cooker. Top with tomatoes, black … Season with salt and black pepper, to taste. Stir to combine, making sure the chicken thighs … Cover and cook on high for 3-4 hours or low for 6-8 hours. 30 minutes before serving, … Squeeze fresh lime juice into the crock. Season with additional salt and black …
From kenur.aeroantenna.com
From kenur.aeroantenna.com
MEXICAN SHREDDED CHICKEN DIP • PERFECT FOR ENTERTAINING - THE …
See full ingredients & instructions in the recipe card below! Step 1. Heat the oven to 325 degrees F. Mix the spice rub ingredients together in a bowl. Step 2. Rub the spice mix evenly on the chicken thighs. Line a small baking sheet with aluminum foil. Set a wire rack on the baking sheet or make two small racks from aluminum foil logs.
From thespicetrain.com
From thespicetrain.com
INSTANT POT MEXICAN SHREDDED CHICKEN - THE CHUNKY CHEF
HOW TO MAKE SHREDDED MEXICAN CHICKEN. Add all ingredients to liner of Instant Pot. Seriously, just dump it all in… that’s the beauty of this recipe. No need to stir or layer anything. Add lid and pressure cook for 15 minutes. Let pot depressurize for 5-10 minutes. Then go ahead and release any remaining pressure.
From thechunkychef.com
From thechunkychef.com
MEXICAN SHREDDED CHICKEN | LITE CRAVINGS | WW RECIPES
Place all ingredients in, mix, and cook on high pressure for 15 minutes. Manual release for 5 minutes, then quick release any leftover pressure. Shred chicken in juices.
From litecravings.com
From litecravings.com
MEXICAN SHREDDED CHICKEN (INSTANT POT - KETO IN PEARLS
For the Instant Po t: add everything to the pot and cook for 15 minutes on high pressure. Naturally (manually) release the pressure and shred the chicken with two forks. Return the shredded chicken to the juices until ready to use. For the slow cooker: add everything to the bowl and cook for 3 hours on high or 5 hours on low.
From ketoinpearls.com
From ketoinpearls.com
You'll also love