Description
Mexican Shredded Chicken is a flavorful dish that elevates Taco Tuesday to a whole new level. This recipe features tender chicken infused with aromatic spices like cumin and zesty lime, making it perfect for tacos, burritos, or salads. With minimal prep time and maximum flavor, you’ll impress family and friends with this delicious meal that’s sure to become a favorite!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 4 cloves garlic, minced
- 2 tsp cumin powder
- 2 tsp chili powder
- 2 tbsp freshly squeezed lime juice
- 1 cup low-sodium chicken broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper and place them in a slow cooker or Instant Pot.
- In a bowl, combine garlic, cumin, chili powder, and olive oil; pour over chicken.
- Add chicken broth and lime juice. Cook on low for 6 hours or high for 3 hours in the slow cooker; or seal and cook on high pressure for 15 minutes in an Instant Pot.
- Once cooked, shred the chicken with two forks while still warm.
- Serve in warm tortillas with your favorite toppings.
Nutrition
- Serving Size: 1/6 of recipe (approximately 250g)
- Calories: 230
- Sugar: 0g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 90mg
Keywords: - For added flavor, marinate the chicken overnight with spices before cooking.- Experiment with chipotle peppers for a smoky twist or use turkey as an alternative protein.