Shredded Chicken Recipe
Imagine tender, juicy shredded chicken that practically melts in your mouth—perfect for tacos, salads, casseroles, or soup and ready with minimal fuss.
Ingredients
- 2.5 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup low-sodium chicken broth (or stock)
- 1 medium onion, thinly sliced (yellow or white)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder (use ancho for a smoky kick)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon kosher salt (adjust to taste)
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons fresh lime juice (about 1 lime)
- 2 tablespoons chopped fresh cilantro (optional garnish)
- 1 tablespoon olive oil (for browning—optional but tasty)
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the chicken for extra flavor (optional step).
- Place sliced onion and minced garlic in the slow cooker or Instant Pot. Add the browned chicken on top.
- Sprinkle spices over the chicken. Pour in chicken broth and lime juice. Slow cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove chicken and shred it with two forks. Return shredded chicken to the pot and let it soak in the cooking juices.
- Sprinkle cilantro on top and serve. Optional: squeeze extra lime juice for added zing.
Notes
Shredding chicken in the pot reduces cleanup. Add broth when reheating to prevent dryness. Customize by adding bell peppers or spinach. For a crisp edge, broil shredded chicken for 2-3 minutes.
Nutrition
Calories: 250kcal
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