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Tender Shredded Mexican Chicken Recipe Easy Instant Pot Slow Cooker

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This tender shredded Mexican chicken recipe is quick, flavorful, and adaptable, perfect for busy weeknights or meal prepping. It can be made in an Instant Pot or slow cooker, resulting in juicy, tender chicken infused with classic Mexican spices.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (or breasts for a leaner option)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (240 ml) chicken broth or stock
  • 1/2 cup (120 g) tomato sauce or crushed tomatoes
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • Optional: Fresh cilantro or lime wedges for serving

Instructions

  1. Mix the spice blend: In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (optional), salt, and pepper.
  2. Prepare the chicken: Pat chicken thighs dry and rub the spice blend evenly over all sides.
  3. Sauté aromatics (Instant Pot only): Using the sauté function, heat a tablespoon of oil and cook minced garlic and chopped onion for 2-3 minutes until fragrant.
  4. Add liquids and chicken: Pour chicken broth and tomato sauce into the pot or slow cooker. Place the seasoned chicken on top.
  5. Cook: For Instant Pot, seal lid and cook on manual pressure for 15 minutes, then let pressure release naturally for 10 minutes before quick releasing remaining pressure. For slow cooker, cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
  6. Shred the chicken: Remove chicken and shred with forks or a hand mixer. Return shredded chicken to the juices to soak up flavor. Simmer sauce if too thin.
  7. Adjust seasoning: Taste and add more salt, pepper, or lime juice. Stir in fresh cilantro if desired.

Notes

Use chicken thighs for juiciness; breasts can dry out if overcooked. Natural pressure release in Instant Pot is key for tender chicken. Sauté aromatics for added depth but can be skipped. Adjust spice level by omitting cayenne or adding chipotle peppers. Leftovers keep well refrigerated for 4 days or frozen for 3 months.

Nutrition

Keywords: Mexican chicken, shredded chicken, Instant Pot chicken, slow cooker chicken, easy chicken recipe, tender chicken, shredded chicken tacos

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