Easy Tender Shredded Mexican Chicken Recipe for Instant Pot and Slow Cooker
A fuss-free, flavorful shredded Mexican chicken recipe that is tender, juicy, and perfect for tacos, burrito bowls, or salads. Suitable for Instant Pot or slow cooker with simple pantry ingredients.
- Prep Time: 5 minutes
- Cook Time: 25 minutes Instant Pot / 5-6 hours Slow Cooker
- Total Time: 30 minutes Instant Pot / 5-6 hours Slow Cooker
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Mexican
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup low-sodium chicken broth
- 1/2 cup tomato sauce (plain or fire-roasted)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon oregano (preferably Mexican oregano)
- Juice of 1 lime
- Salt and pepper to taste
- Optional: 1/4 teaspoon smoked paprika
- Optional: 1/4 teaspoon crushed red pepper flakes
Instructions
- Finely chop one medium onion and mince three garlic cloves. Measure out spices: 2 teaspoons chili powder, 1 teaspoon cumin, and 1/2 teaspoon oregano.
- Place 2 pounds boneless chicken breasts or thighs in the Instant Pot or slow cooker. Pour in 1 cup chicken broth and 1/2 cup tomato sauce evenly over the chicken.
- Scatter chopped onions and minced garlic on top. Sprinkle chili powder, cumin, oregano, salt, and pepper evenly. Add 1/4 teaspoon smoked paprika if using.
- For Instant Pot: Seal lid and set to Manual/Pressure Cook on high for 25 minutes. Let pressure release naturally for 10 minutes, then quick-release remaining pressure.
- For Slow Cooker: Cover and cook on low for 5-6 hours or high for 3-4 hours until chicken easily shreds.
- Remove chicken to a large bowl and shred with two forks. If tough, cook longer.
- Add juice of one lime and stir to combine.
- Taste and adjust seasoning with extra salt, pepper, or chili flakes if desired.
- Serve immediately or cool and refrigerate for up to 4 days.
Notes
Do not skip natural pressure release on Instant Pot to keep chicken moist. Shred chicken while warm for easier shredding and better sauce absorption. Chicken thighs yield juicier results. Double batch for meal prep and freeze in portions. Reheat with splash of broth to maintain moisture.
Nutrition
- Serving Size: 4 ounces (113g) shre
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 3
- Fiber: 1
- Protein: 30
Keywords: shredded chicken, Mexican chicken, Instant Pot chicken, slow cooker chicken, easy chicken recipe, tender chicken, shredded chicken tacos, low-carb chicken