Easy Mexican Shredded Chicken, three simple ingredients, three ways to cook it, and a host of ideas on how to use this savory main ingredient.
- 6 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup salsa (store-bought or a 1-minute homemade salsa)
Place the chicken thighs into a slow cooker along with the olive oil and salsa. Cook on high heat 5-6 hours, or until the chicken is falling apart. Using 2 forks, shred the chicken while still in the slow cooker and mix with the salsa in the slow cooker.
Heat a large skillet with olive oil over high heat. Then add the chicken to the skillet and sear on both sides until the chicken is golden brown. Add the salsa to the skillet and cover with a tight-fitting lid. Reduce the heat to medium and let it cook for 25-30 minutes. About halfway through the cooking time, flip the chicken to the other side, cover and cook for the remaining time. Using 2 forks, shred the chicken and then use as needed.
Turn the Instant Pot onto the saute setting. Add the olive oil. Using a pair of tongs, add the chicken to the pot and sear on both sides for 3 minutes each side, or until the chicken is golden brown. Add the salsa, close the lid and set the Instant Pot to the poultry setting. When the Instant Pot is done, remove the chicken and shred with 2 forks and serve as needed.