Mexican Shredded Chicken
This is the base recipe that turns into a week of dinners. Bone-in chicken breasts get seared, then braised low and slow with fresh tomatoes and green chiles until the meat pulls apart with two forks and the tomatoes have collapsed into a saucy, chile-flecked braise. Mexican in a Minute does the seasoning in one scoop, so there's no lineup of little spice jars — just brown, braise, shred.
The whole point is versatility. Pile it into tacos, roll it into burritos, spoon it over rice bowls, stuff quesadillas, or crown a plate of nachos. It's five ingredients, mostly hands-off once it's simmering, and it's naturally gluten-free and dairy-free. Make a double batch — it reheats beautifully and freezes even better, which means dinner is basically already done next week.
Ingredients
- 3½ tsp Mexican in a Minute (or any World Seasonings blend)
- 2 bone-in chicken breasts with skin
- 2 large tomatoes, diced
- 1½ tbsp olive oil
- 1 small can roasted green chile peppers
Ingredient notes & swaps
- **Chicken:** Bone-in, skin-on breasts stay juicy through the braise and give the best flavor. Bone-in thighs are even more forgiving and richer if you prefer dark meat. Boneless works but shortens the cook time and loses some depth.
- **Mexican in a Minute:** The one-scoop seasoning that carries the dish — earthy cumin and chile without measuring five spices. Add a jar of Mexican in a Minute in two stages, on the chicken and in the sauce, so it seasons in layers.
- **Tomatoes:** Two large fresh tomatoes break down into the braising sauce. In a pinch, a 14 oz can of diced tomatoes works and needs no chopping — just add it with its juice.
- **Roasted green chiles:** A small can adds mild, smoky-sweet heat and that unmistakable Southwest note. Hatch chiles are the gold standard if you can find them; jarred fire-roasted work great.
- **Olive oil:** For the sear — use enough to coat the pot and get it hot before the chicken goes in, so it browns instead of steams.
- **Dietary note:** Naturally gluten-free and dairy-free — Mexican in a Minute is all-natural and gluten-free, so the whole dish stays clean for those diets.
Directions
- Season chicken on both sides with 2 tsp of seasoning and let rest for 10 minutes.
- Heat olive oil in a dutch oven or large pot over high heat. Brown chicken on both sides, about 6 minutes total.
- Roughly chop tomatoes and add to the pot along with green chiles and remaining seasoning.
- Keep heat at medium-high to let tomatoes caramelize and break down into a sauce.
- Reduce heat, cover, and cook until chicken is tender and shreddable. Shred with two forks and serve.
Why this works
Two moves build the flavor. First, searing the chicken skin-on over high heat renders fat and lays down a brown, savory crust — that fond is where a lot of the depth comes from. Second, keeping the heat at medium-high after the tomatoes go in lets them caramelize and break down into a real sauce instead of a watery simmer, concentrating their sweetness against the chile heat. Cooking on the bone keeps the meat moist through the long braise, and shredding it back into that reduced sauce means every strand is coated, not just sitting in liquid.
What to serve it with
This is taco night's best friend — warm tortillas, a squeeze of lime, diced onion and cilantro, done. Beyond tacos, build burrito bowls over rice and beans, stuff it into quesadillas, layer it onto nachos, or spoon it over baked potatoes. A scoop of Black Bean Salad or guacamole on the side rounds out the plate. Set out lime wedges, hot sauce, and cilantro and let everyone build their own.
Tips
- Let the seasoned chicken rest 10 minutes before searing so the blend adheres and the surface dries for a better crust.
- Get the oil good and hot before the chicken goes in — a proper sear builds the fond that flavors the whole braise.
- Shred the chicken right back into the sauce and simmer a few more minutes so every strand soaks up flavor.
- Any World Seasonings blend works here if you want to change the direction — Smokin' Chipotle makes it smokier and hotter.
FAQ
Can I make Mexican shredded chicken in a slow cooker or Instant Pot?
Yes. Sear the chicken first for flavor, then add everything to a slow cooker on low for 4 to 6 hours, or pressure cook for about 12 minutes with a natural release. Shred and stir it back into the sauce, reducing on the stove if it's too loose.
How do I store and reheat leftovers?
Keep it in the sauce in a sealed container in the fridge for up to 4 days — the sauce keeps it moist. Reheat gently on the stove or in the microwave with a splash of water if it's dried out. It also freezes well for up to 3 months.
Can I use boneless chicken breasts or thighs?
You can. Boneless cooks faster — check it around the 20-minute mark. Thighs, bone-in or boneless, are more forgiving and stay juicier through a longer braise, so they're a great choice if you're worried about dryness.
What can I make with the shredded chicken?
Tacos, burritos, burrito bowls, quesadillas, nachos, enchiladas, stuffed peppers, tostadas, or piled on a baked potato. It's a make-ahead base — cook once and turn it into several different dinners across the week.
Nutrition
Estimated per serving · values are approximate.