Easy Mexican Shredded Chicken (3 Ingredients, 3 Ways)
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This Easy Mexican Shredded Chicken is the kind of recipe every home cook needs. With only 3 ingredients and endless serving ideas, it’s a weeknight lifesaver you’ll turn to again and again — whether you’re filling tacos, topping grain bowls, or planning your weekly meal prep.
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What I Love About Mexican Shredded Chicken
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.
With life speeding ahead and weeknights more hectic than ever, I find myself looking for quick ideas and easy ways to prep meals. This recipe is a favorite in our house, and so versatile and simple.
I love to make this on Sunday afternoon and have it ready for weekday meals. With a mere three ingredients, it’s incredibly simple: boneless, skinless chicken thighs, olive oil, and your favorite salsa. That’s it!
3 Ingredient Mexican Shredded Chicken
Here are the 3 ingredients you will need to make this simple dish. You can jump to recipe to see exact ingredient measurements in the recipe card.
- Chicken: boneless, skinless chicken breasts or thighs
- Olive oil
- Salsa: Use your favorite salsa (store-bought or homemade)
3 Ways to Make Mexican Shredded Chicken
Cooking Methods: Crockpot, Stovetop or Instant Pot
1. Slow Cooker (5–6 hours)
- Place chicken thighs, olive oil, and salsa into the slow cooker.
- Cook on high for 5–6 hours until the chicken is tender and easily shredded.
- Shred the chicken with two forks and mix it with the remaining salsa in the cooker.
2. Stovetop Skillet (30 minutes)
- Heat olive oil in a large skillet over high heat.
- Sear chicken thighs on both sides until golden brown.
- Add salsa, cover with a tight-fitting lid, reduce heat to medium, and cook for 25–30 minutes, flipping halfway through.
- Shred the chicken and mix it with the sauce in the skillet.
3. Instant Pot (Quick & Easy)
- Once cooking is complete, shred the chicken and mix it with the sauce.
- Set the Instant Pot to sauté mode and heat olive oil.
- Sear chicken thighs on both sides until golden brown.
- Add salsa, secure the lid, and set to the poultry setting.
Serving Suggestions
This versatile shredded chicken can be used in a variety of dishes:
- Tacos, burritos, or enchiladas
- Taco salads or grain bowls
- Pizza toppings or quesadillas
- Stuffed bell peppers or lettuce wraps
- Over rice, quinoa, or pasta
Meal Prep Tip
Prepare a batch on Sunday and enjoy effortless meals throughout the week. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Frequently Asked Questions:
That depends on your salsa! Choose mild, medium, or hot based on your taste preference.
Absolutely. Store cooled chicken in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge and reheat gently.
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Easy Mexican Shredded Chicken Recipe
Ingredients
- 6 boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup salsa store-bought or a 1-minute homemade salsa
Instructions
Slow Cooker (5-6 hours)
- 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.
Stovetop / Skillet (30 minutes)
- 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.
Instant Pot
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.