Shredded Mexican Chicken (Crock Pot or Stove Top)

We eat a lot of Mexican Food around here. Simple ground beef Tacos are a favorite as well as Taco Salad, Creamy Chicken Tacos , Creamy Chipotle Southwest Chicken and Southwest Black Bean Chicken. The very sophisticated reason we eat these so frequently is two fold, ladies and gentlemen. 

1) They are easier than easy to prepare.

2) Everyone living under this roof loves them. 

Isn’t that what most of us are looking for in a recipe? Easy and Enjoyable By All. To be truthful, life is busy and making food that only half of the family likes can be a kill joy, am I right? I’m not a big fan of whining and complaining. Are you? 

You are! You love it, even! 

Great. From now on I will insist my children write down their complaints and whines and we will email them directly to you. 

Wow. You are such a nice reader. So thoughtful and all. Way to take one for the team. 🙂

I’m excited to be sharing this recipe for Shredded Mexican Chicken with you today. It makes use of very basic ingredients (I’m crossing my fingers that you have them all in your possession right this very minute.) It can be made either on the stove top or in the Crock Pot, depending on what your schedule will allow. The chicken is tender, juicy and full of flavor without being overly spicy. It works well as Shredded Chicken Tacos, Shredded Chicken Taco Salad or any other use you see fit. Hope you enjoy it!

Shredded Mexican Chicken
Time: 30 minutes on the stove top or 4 1/2  hours in the crock pot
Yield: 6 servings
Recipe by Jamie Cooks It Up!
PRINT RECIPE
PRINT RECIPE WITH PICTURE

4 chicken breasts
4 chicken thighs
2 C water
3 t chicken bullion granules (or three chicken bullion cubes)
1 1/2 t smoked paprika
1 1/2 t cumin
1 1/2 t granulated garlic
pinch Cayenne pepper (more if you like a lot of heat)
1 T butter
1/2 t lime juice (bottled is fine)

Tortillas, cheddar cheese, sour cream, avocado, tomato, shredded lettuce, avocado, cilantro…what ever you like.

1. Pour yourself 2 cups of warm water. Add 3 teaspoons chicken bullion granules to the water. 

2. Stir in 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons cumin, 1 1/2 teaspoons granulated garlic and a pinch of cayanne pepper. Give it a nice stir combine. 

3. Place the chicken in a large skillet, or in your crock pot. Pour the liquid over the top. If you are using a crock pot, turn it on to high and let it cook for 4 hours. 

4. If you are using a skillet turn the heat to high and bring it to a boil. Cover the pan with the lid set at an angle so that some of the steam can escape. Turn the heat to medium low and let it simmer for about 20 minutes. 

5. When the chicken has cooked through remove it from the skillet, or crock pot and shred it with a couple of forks. 

6. Toss it back into the skillet and let it simmer for about 10 more minutes. If you are using a crock pot put the chicken back in and let it cook for 1/2 and hour more. 
7. Drain the juices from the pan or crock pot and stir in 1 tablespoons of butter and 1/2 teaspoon of lime juice. Let the butter melt and be sure it is well incorporated. 
Serve in tortillas with lettuce, tomatoes, sour cream, cheese and avocado. It also works well as a chicken taco salad. 

Enjoy!