MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CROCK POT MEXICAN SHREDDED CHICKEN
Say goodbye to dry shredded chicken! My super simple recipe for Crock Pot Mexican Shredded Chicken will be your new go-to for the juiciest shredded chicken EVER! Perfect for tacos, enchiladas, nachos, burrito bowls, soups and taco salads.
Provided by Erin @ Delightful E Made
Time 3h40m
Number Of Ingredients 8
Steps:
- In a slow cooker, add the uncooked chicken. Drizzle with the olive oil, and top with the salt and pepper.
- In a bowl, stir together the taco sauce, Rotel, and liquid smoke. Pour over the top of the chicken. Set the slow cooker to low heat, and cook for 5-6 hours, or high heat for 2-3 hours.
- Once the chicken has cooked, remove chicken breasts from the slow cooker and shred with forks. Return chicken to slow cooker and cook for another 30 minutes on low.
- Enjoy on top of nachos, nachos, a taco salad, in soup or use for the filling in enchiladas.
Nutrition Facts : Calories 309 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 9 grams fat, Protein 51 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 4 oz., Sodium 453 milligrams sodium, Sugar 1 grams sugar
SHREDDED MEXICAN CHICKEN
This shredded Mexican chicken can be used for tacos, enchiladas, burritos, and tostadas. It's super simple and is probably the closest to authentic Mexican shredded chicken that I have experienced over the years.
Provided by Gary Thompson
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Fill a 6- to 8-quart pot halfway with water.
- Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
- Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
- Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 6.4 g, Cholesterol 93.1 mg, Fat 13.8 g, Fiber 1.6 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 904 mg, Sugar 0.6 g
MEXICAN SHREDDED CHICKEN
This is a simple shredded chicken recipe. There's no need for taco seasoning packets, just make this recipe and you'll have yummy seasoned chicken ready for all of your Mexican/Tex-Mex recipes!
Provided by IceCreamCaker
Categories World Cuisine Recipes Latin American Mexican
Time 6h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
- Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken to a plate and shred with 2 forks.
Nutrition Facts : Calories 183.9 calories, Carbohydrate 10.9 g, Cholesterol 67.1 mg, Fat 4.2 g, Fiber 3.6 g, Protein 27.1 g, SaturatedFat 1 g, Sodium 2936.2 mg, Sugar 3.3 g
MEXICAN SHREDDED CHICKEN DIP
This Mexican Shredded Chicken Dip is always a crowd pleaser! Shredded chicken, chiles, salsa and tons of cheese all baked together to bubbly, melted perfection.
Provided by Carolyn Mazzocco
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Pre heat oven to 350 degrees.
- Mix the cream cheese, salsa, green chiles, half of the scallions and half of the cheese together in a bowl. Fold in the chicken. Pour the entire mixture into a baking dish and top with the remaining cheese. Bake for 20 minutes then broil for 5 minutes, until cheese is bubbly and browned in spots.
- Scatter the rest of the scallions over the top and serve with tortilla chips.
- Enjoy!
SLOW COOKER SHREDDED MEXICAN CHICKEN
Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for amazingly flavorful chicken for tacos, burritos, nachos, soups, salads, etc. and all you do is dump and run! You NEED this in your back pocket!
Provided by Jen
Time 4h5m
Number Of Ingredients 13
Steps:
- Rub chicken breasts with oil and place in the bottom of your slow cooker. Add all of the remaining ingredients except for the hot sauce. Cook on high for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to shred.
- Shred the chicken and let it cook on low for an additional 20 minutes to absorb some of the liquid/juices. Drain all excess liquid (see note***). Taste and add hot sauce to taste if desired.
AUTHENTIC MEXICAN SHREDDED CHICKEN TACOS
Authentic Mexican Shredded Chicken Tacos, is amazing.
Provided by Admin
Categories Breakfast
Number Of Ingredients 9
Steps:
- Add all the Ingredients in proper way
Nutrition Facts : Calories 253 kcal, ServingSize 1 serving
SHREDDED MEXICAN CHICKEN
This is an adaptation of a recipe from "30 Minute Meals". This is a mildly flavored chicken dish that isversatile and easy, simply stuff into taco shells, fold into burritos, or make chicken nachos--top tortilla chips with this chicken, some cheese, and favorite toppings and bake until cheese melts.
Provided by Amayzng30
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Remove remaining fat and skin from chicken.
- Rub lime halves all over chicken and allow to sit to impart flavor.
- In a large pot, bring next 6 ingredients to a boil.
- Add chicken, reduce heat and simmer until chicken is cooked (about 20 minutes, depending on size).
- Meanwhile, mix salsa, cumin and chili powder in a large bowl.
- Drain chicken until it is cool enough to handle.
- Add chicken to salsa mixture and shred chicken with two forks, stirring to distribute salsa and seasoning.
- Add salt and pepper to taste.
Nutrition Facts : Calories 191.5, Fat 3, SaturatedFat 0.8, Cholesterol 68.4, Sodium 756.1, Carbohydrate 8.3, Fiber 1.9, Sugar 2.8, Protein 32
SHREDDED CHICKEN - MEXICAN STYLE
I am posting this for safe keeping. I made it up one night and it was really good. The amount of ingredients is for 1 chicken breast. All ingredients can be adjusted to taste. The garlic and cilantro cubes are found in the grocery store with the bullion. I used Knorr.
Provided by JenJenMarie
Categories Chicken Breast
Time 35m
Yield 2-3 tacos, 1 serving(s)
Number Of Ingredients 13
Steps:
- Add all ingredients into sauce pot. Boil until most of the water is gone.
- Remove chicken & shred using 2 forks.
- Serve on a tortilla with cheese, sour cream, and a scoop of the concentrated veggie mix left in the pot. Can also be used for chicken enchiladas, quesadillas, King Ranch, etc.
More about "mexican shredded chicken food"
MEXICAN SHREDDED CHICKEN - RECIPETIN EATS
From recipetineats.com
5/5 (53)Total Time 4 hrs 10 minsCategory DinnerCalories 297 per serving
- Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).
- Heat 1 tbsp oil in a large skillet over high heat. Add 1/3 to 1/2 the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don't brown), then remove. Use 1 tbsp oil for each batch you fry.
MEXICAN SHREDDED CHICKEN (ONE POT) - ONE POT RECIPES
From onepotrecipes.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 131 per serving
EASY SHREDDED MEXICAN CHICKEN - HOUSE OF YUMM
From houseofyumm.com
5/5 (19)Category ChickenCuisine Tex MexCalories 151 per serving
- In a small bowl combine all of the ingredients to make the chicken taco seasoning. Stir to combine.
- Add the chicken and let it cook for about 2-3 minutes on each side. Pour in the chicken stock. Cover the skillet and let the chicken cook in the broth for about 15-20 minutes, until the chicken registers 165 degrees internally and is cooked through.
MEXICAN SHREDDED CHICKEN - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
5/5 (1)Total Time 20 minsCategory Dinner, LunchCalories 118 per serving
- In a large bowl place cilantro, red onion, green pepper, tomatoes, water, cumin, cayenne, salt, pepper, lime juice and poblano peppers, mix.
- Once the chicken breasts have cooked through place in a Kitchen Aid mixer bowl and shred. If you don't have a Kitchen Aid place in a large bowl and shred with a handheld mixer.
- Add in spice mixture to the chicken and stir. Depending on the size of your chicken breast you may need to add a bit more water so the chicken isn't dry.
10 BEST CROCK POT SHREDDED MEXICAN CHICKEN RECIPES - YUMMLY
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From mexicoinmykitchen.com
MEXICAN SHREDDED CHICKEN | NO CROCK POT REQUIRED - KETOCONNECT
From ketoconnect.net
4.6/5 (31)Category Main DishAuthor Matt GaedkeCalories 233 per serving
- Heat a skillet on medium heat. We used a cast iron skillet but any type if skillet will do. This dish does not go in the oven.
- Heat 1 tbsp of ghee in the skillet. Add chicken thighs once ghee is up to temperature. Lightly brown each side of the thighs.
- In a blender combine Chipotle peppers in Adobo sauce, salt, oregano, cumin, cayenne pepper, shallot, garlic, lime juice and 2 cups of water. Blend until liquid.
- Once chicken is browned to your liking, add sauce into the skillet over top of all the chicken thighs. Cook for 90 minutes, flipping chicken periodically.
SLOW COOKER MEXICAN SHREDDED CHICKEN - THE SKINNYISH DISH
From theskinnyishdish.com
4.9/5 (42)Servings 10Cuisine MexicanCategory Main Course
- In a medium skillet heat oil and add onions and garlic. Cook until soft or about 5 minutes and then add to slow cooker.
- Cook on low for 7-8 hour on low or high for 5 hours.. Remove chicken from sauce, shred, and return to slow cooker for 20-30 minutes to allow the flavors from the sauce to mingle with the chicken. Enjoy chicken with tacos, salads, enchiladas, burrito bowls, quesadillas, or whatever ya want!
MEXICAN SHREDDED CHICKEN | LITE CRAVINGS | WW RECIPES
From litecravings.com
Cuisine MexicanCategory Main Course, Side DishServings 6Calories 119 per serving
- Place all ingredients in, mix, and cook on low for 6-7 hours or high for 3-4 hours. Shred chicken in juices.
- Place all ingredients in, mix, and cook on high pressure for 15 minutes. Manual release for 5 minutes, then quick release any leftover pressure. Shred chicken in juices.
MEXICAN SHREDDED CHICKEN - MEXICAN PLEASE
From mexicanplease.com
5/5 (3)Category Main CourseCuisine MexicanCalories 176 per serving
- To brine the chicken, add 1/4 cup salt to a quart of water in a mixing bowl. Dissolve the salt and add the chicken breasts, letting them brine covered in the fridge for 30 minutes or so. If the chicken breasts aren't fully submerged then add a bit more water. Once brined, pat dry the chicken breasts and add them to a baking sheet.
- Rinse and de-stem the tomatoes and tomatillos. Add them to the same baking sheet and bake everything at 400F for about 20 minutes or until the chicken is no longer pink inside (160F).
- Once the chicken has cooled a bit you can shred it with two forks and set aside until you need it.
- Meanwhile, roughly chop a half onion and saute in some oil over medium heat. Add 4 whole, peeled garlic cloves and saute until the onion is starting to brown.
MEXICAN SHREDDED CHICKEN - STOLENRECIPES.NET
From stolenrecipes.net
Servings 6Estimated Reading Time 3 minsCategory Entree
- Place chicken and sauce ingredients in slow cooker. Cook on LOW for 4 hours. The chicken is ready when it can shred easily with a fork.
- Heat 1 tbsp oil in large skillet over high heat. Add ⅓ to ½ of the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don’t brown), then remove. Use 1 tbsp oil for each batch you fry.
INSTANT POT MEXICAN SHREDDED CHICKEN (SO VERSATILE!) - THE ...
From thechunkychef.com
5/5 (15)Total Time 26 minsCategory Main CourseCalories 204 per serving
- Secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 16 minutes.
- Once the timer beeps, let the pot depressurize on it's own for 5-10 minutes, then release any remaining pressure. When the pin drops, remove lid and set aside.
17 EASY SHREDDED CHICKEN RECIPES - SNAPPY GOURMET
From snappygourmet.com
Reviews 5Published 2018-06-22Estimated Reading Time 5 mins
- Garlic Chicken Pinwheels (Snappy Gourmet) – One of my kids’ favorites and one of my favorite shredded chicken recipes! This appetizer with refrigerated dough, garlic cheese, and chicken is also great for parties.
- BBQ Chicken Sandwich (Eating Well) – Homemade BBQ chicken in no time! All you need is some shredded chicken and BBQ sauce along with some shredded carrots, ranch dressing, lettuce, and rolls.
- Chicken Enchilada Dip (Snappy Gourmet) – All your favorite Mexcian flavors in this easy homemade dip. Serve with tortilla chips at your next party or family gathering.
- Instant Pot Shredded Chicken Burrito Bowl (Savory Tooth) – This salad has lots of great flavors including peppers, tomatoes, guacamole, cheese, corn, and a homemade spicy mayo dressing.
- Creamy Shredded Chicken Tacos (Family Food on the Table) – With precooked shredded chicken, these tacos come together fast. Heat up the chicken with a little Greek yogurt, cream cheese, taco seasoning, and your favorite topping and you’ll have tacos on the table in no time.
- Easy Chicken Parmesan Baked Pasta (Snappy Gourmet) – Use chopped or shredded chicken for this easy homemade Italian casserole. A very family friendly dish that feeds a crowd.
- Chicken Pesto Grilled Cheese (Don’t Go Bacon My Heart) – Start with some precooked shredded chicken along with some mozzarella cheese, dried tomatoes, and pesto for a quick and easy sandwich.
- Buffalo Chicken Calzone (Snappy Gourmet) – Mini calzones with chicken, buffalo sauce, and veggies. Dip in your favorite dressings like Ranch or Blue cheese for a fun party food.
- 4 Can Mexican Chicken Casserole (The Seasoned Mom) – This easy casserole starts with precooked diced or shredded chicken. Add some rice and cheese, plus a can each of corn, tomatoes, green chiles, and taco sauce, and you have an easy family friendly casserole.
- Low Carb Greek Lemon Chicken Soup (Avgolemono) (Snappy Gourmet) – This low carb soup uses cauliflower rice and all the traditional flavors of the Greek soup including chicken and lemon.
3 INGREDIENT SLOW COOKER MEXICAN SHREDDED CHICKEN - 40 APRONS
From 40aprons.com
Ratings 9Calories 117 per servingCategory Main Course
- In a slow cooker, combine all ingredients and stir. Do not add water. Add a few pinches of salt if your taco seasoning does not contain it.
- Return chicken to slow cooker, if you shredded it on a cutting board or plate. Stir and cook uncovered for 30 minutes on High or 60 minutes on Low.
3-INGREDIENT MEXICAN SHREDDED CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (29)Estimated Reading Time 5 minsServings 8-10Total Time 48 mins
- Add chicken, salsa and taco seasoning to the bowl of your Instant Pot, and toss briefly to combine. Close lid securely and set vent to “Sealing”. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 30 minutes. Cook. Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid. Continue with step 3 below.
- Add chicken, salsa and taco seasoning to the bowl of your slow cooker, and toss briefly to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours until the chicken shreds easily with a fork.
- Serve immediately. Or store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
3-INGREDIENT MEXICAN SHREDDED CHICKEN RECIPE - RECIPES.NET
From recipes.net
Cuisine MexicanCategory CrockpotServings 8Total Time 8 hrs 10 mins
- In a crockpot, add chicken, salsa and taco seasoning to the bowl of your slow cooker, and toss briefly to combine.
- Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours until the chicken shreds easily with a fork.
THE BEST MEXICAN SHREDDED CHICKEN THIGHS | INSTANT POT OR ...
From masonfit.com
Reviews 178Calories 200 per servingCategory Pressure Cooker Recipes
- Mix the dry ingredients in a small bowl. Coat the chicken in olive oil in a large bowl before adding the spices. Stir to evenly coat.
- Set a pressure cooker's sauté function to high and let the pot heat up. Add the chicken thighs and cook for 2-3 minutes to develop color before flipping and cooking an additional 2-3 minutes.
- Add the cerveza and make sure none of the chicken thighs are stuck to the pot. Seal and pressure cook for 5 minutes on high with quick release pressure (vent immediately) or until the chicken thighs reach an internal temperature of 165ºF.
- Remove the cooked chicken and shred. Use the sauté function to reduce the remaining liquid while you shred the chicken.
21 FAST & FANTASTIC SHREDDED CHICKEN RECIPES – THE KITCHEN ...
From thekitchencommunity.org
Ratings 129Published 2021-11-05
- How to Make Shredded Chicken. Now when it comes to shredded chicken, you have a lot of choices in how you make it. However, not all are equally as good.
- Chicken Noodle Soup. This recipe for Easy Chicken Noodle Soup is a quick way to create a nutritious and delicious healthy shredded chicken recipe without a lot of fuss.
- Classic Chicken Salad. This Classic Chicken Salad recipe combines the perfect combination of creamy mayonnaise, crunchy celery, lemon juice, and tender, juicy chicken breast in just a few minutes.
- Cheesy Chicken Bacon Tater Tot Casserole. Tater tots are among the top of the list for comfort foods for kids, but honestly, we can’t think of many adults who don’t still love these crunchy potato nuggets as well!
- Shredded Chicken Nachos. There’s no such thing as saying “no” to nachos, and with this delicious Shredded Chicken Nachos recipe, it is almost impossible to resist!
- BBQ Chicken Pizza. Put down that phone, and click off that pizza joint’s webpage because if you’ve got shredded chicken, you’re halfway to making the best homemade BBQ Chicken Pizza on the planet!
- Cheesy Chicken Vegetable and Rice Casserole. When it comes to meals that have it all, this recipe for Cheesy Chicken Vegetable and Rice Casserole fits the bill perfectly.
- Creamy Chicken Tortellini Alfredo. Tortellini is genuinely an underrated pasta, in our opinion, and this recipe for Creamy Chicken Tortellini Alfredo gives this deserving pasta the starring role it deserves.
- Buffalo Chicken Wraps. What do you call Buffalo flavored chicken, crunchy veggies, and creamy ranch wrapped in a soft tortilla wrap? The answer is gone in seconds.
- Chicken Empanadas with Cheese. In this recipe, your shredded chicken steps into a phone booth and becomes Chicken Empanadas with Cheese. Packed with juicy shredded chicken, melted shredded cheddar cheese, fresh cilantro, and chipotle aioli, these Empanadas will rescue any dull evening!
CHICKEN BARBACOA (MEXICAN SHREDDED CHICKEN) — ZESTFUL KITCHEN
From zestfulkitchen.com
Cuisine MexicanTotal Time 455875 hrs 39 minsCategory Main DishCalories 122 per serving
- Heat oven to 250ºF with rack set in lowest position. Heat oil in a large (7- or 8-quart) Dutch oven over medium heat. Pat chicken dry then season all over with salt, about 2 teaspoons total, rubbing some directly on breast meat underneath skin.
- Carefully add chicken, breast side down, to pot with hot oil. Add onions and bay leaves, nestling them around chicken. Cook chicken until breast is deep golden brown, 5–6 minutes. Using tongs, flip chicken breast side up and brown until bottom side is deep golden brown, 5–6 minutes.
- Meanwhile, add ⅓ cup adobo sauce to 1 ¾ cups water, stir until combined; pour over chicken. Brush remaining tablespoon adobo sauce over breast and legs of chicken. Bring liquid in pot to a simmer then cover with lid and transfer to oven. Roast chicken until meat can easily be pulled from bone and an instant-read thermometer inserted in the breast register 165ºF (74ºC) and legs register 172ºF (78ºC), 1½–1¾ hours.
- Using tongs, carefully transfer chicken to a cutting board (it may fall apart—that’s OK). Skim off and discard any grease from surface of broth. Simmer broth over medium-high heat until reduced and thickened, 20 minutes. Season sauce to taste with salt (I start with ½ teaspoon).
MEXICAN SHREDDED CHICKEN – 2KRAZYKETOS
From 2krazyketos.com
5/5 (1)Category Main CourseCuisine MexicanCalories 264 per serving
- Add the cream cheese, salsa, and broth and taco seasoning. Put lid on and turn dial to pressure. Cook on High for 20 minutes
1-PAN MEXICAN SHREDDED CHICKEN - MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.9/5 (49)Calories 184 per servingCategory Entree
- While the pan is heating, add half of the salt, cumin, paprika, and chili powder to one side of the chicken breasts so it’s evenly coated. There should be plenty of spices and you should barely be able to see the meat.
- Once hot, add oil to the pan. Then add the chicken, seasoned side down. Add the remaining spices and salt to the unseasoned side of the chicken. Cook for 4 minutes.
- Flip the chicken again and lower heat to low. Top with a lid but leave it slightly off-center/cracked so steam can escape. Cook until the center of chicken reaches 165 degrees F (74 C) — about 8-10 minutes.
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5/5 (2)Total Time 35 minsServings 4Calories 185 per serving
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