Ingredients
Chicken
- 3 lbs boneless skinless chicken thighs (or breasts)
Vegetables
- ½ large yellow onion, diced
- 1 (7-oz) can diced green chilis
Sauces
- 1 (14-oz) can enchilada sauce
- 1 cup red salsa
Seasoning
- Sea salt, to taste
Instructions
- Add Ingredients: Place the boneless skinless chicken thighs into your crock pot or slow cooker along with the diced green chilis, diced yellow onion, enchilada sauce, red salsa, and a pinch of sea salt.
- Mix Well: Stir all the ingredients thoroughly to evenly coat the chicken with the sauces and seasonings, ensuring every piece absorbs the flavors.
- Slow Cook: Secure the crock pot lid and cook on low heat for 6 to 8 hours or on high heat for 4 to 6 hours until the chicken is tender and fully cooked through.
- Shred Chicken: Using tongs, transfer the cooked chicken to a cutting board and shred it to your preferred texture with two forks.
- Combine and Keep Warm: Return the shredded chicken to the crock pot to soak up all the delicious cooking juices until ready to serve, keeping it warm and moist.
- Serve: Enjoy the Mexican shredded chicken as a filling for tacos, enchiladas, burritos, or your favorite Mexican dishes for a flavorful meal.
Notes
- Chicken thighs work best for moist, tender shredded chicken, but chicken breasts can be used as a leaner alternative.
- Adjust spice level by choosing mild or hot salsa and chilis according to your taste preference.
- This recipe can also be made using an Instant Pot on the manual pressure cooking setting for about 20 minutes followed by a natural release.
- Leftovers keep well in the refrigerator for 3-4 days and freeze easily for up to 3 months.
- Serve with warm tortillas, rice, beans, or a side salad to complete your meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
