Easy Mexican Shredded Chicken (perfect for burritos, tacos, nachos, soups and more!)

This super duper easy, one-pot recipe makes literally THE BEST shredded chicken you will ever have! This chicken does all the work right on the stove top. It turns out so tender it practically shreds itself right in the pot, absorbing all of the extra juices, creating the most perfectly moist, flavorful, self-saucing Mexican style chicken. This stuff is great for tacos, enchiladas, nachos, burrito bowls, wraps, Mexican casseroles, tortilla soup and more!

My husband requests this stuff probably about every single week, and when all it takes is throwing a hand full of ingredients in a pot and letting the stove do all the work... let's just say, we eat a lot of this stuff at our house. The chicken in these photos was actually made by my husband... he asked me if I was going to give him photo credit while I was taking these pictures, as he patiently waited to eat. If you're a food blogger I'm sure your entire family knows the drill of not touching a single cookie, slice of cake or styled plate of food before making sure the photos have been taken #foodbloggerproblems ;)

My favorite way to serve this perfect Mexican shredded chicken, is all wrapped up in a burrito with some fat-free refried beans, cilantro brown rice, a little cheese, some light sour cream and lots of lettuce for crunch! Sometimes I skip the tortilla and make it into a salad or even a burrito bowl, for a healthier alternative.

This is a perfect recipe for beginner cooks and comes out perfect every time! Make it as spicy or mild as you like and use it for just about any Mexican dish. Give it a try and let me know what you think. Hopefully this simple dish will become a staple in your house too :)

Easy Mexican Shredded Chicken

Yield: 6 servings

  • 1-2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 medium zucchini, chopped (optional)
  • 3 bell peppers, chopped (optional)
  • 4-6 garlic cloves, minced
  • 2 lbs boneless, skinless chicken breasts (about 3-4 breasts)
  • 1 (16oz) jar salsa (mild, medium or hot, depending on preference)
  • 1/4t salt
  • 1/4t pepper
  • 1.25oz taco seasoning packet (I like to use French’s)
  • (14.5-16oz) chicken broth
    • Serving suggestions: with Mexican rice, beans, shredded lettuce, shredded cheese, sour cream and guacamole wrapped in a flour tortilla, in tacos or over lettuce in a bowl.

Add oil to a large pot. Over medium heat, cook onion for about 5 minutes until soft. Add zucchini and pepper and cook for another 3-5 minutes. Stir in garlic.

Add chicken, salsa, salt, pepper, seasoning and broth. Mix to combine (add 1 cup of water if chicken is not covered in liquid).

Bring to a boil over medium heat, uncovered, flipping chicken 2-3 times, until mostly white. Once it has reached a boil, reduce heat to low, cover pot with lid, and let simmer for about 90 minutes, flipping chicken and scraping the bottom of the pot once or twice.

Uncover and break chicken apart in the pot by poking at it with a wooden spoon, until it is very well shredded and has absorbed most of the liquid. If too much liquid still remains once chicken is shredded, let simmer, uncovered, to reduce liquid slightly, stirring chicken to help it absorb the liquid (I like to leave a little liquid to keep the chicken nice and saucy so it doesn’t dry out).