Shredded Mexican Chicken



If your family enjoys Chicken Enchiladas or Burritos or even Chicken Tacos, then it’s important to have a good shredded chicken recipe in your collection!

This recipe is LOADED with flavor and is one of the EASIEST ways I have found to get a lot of shredded chicken in the fridge.  One piece of advice I will give you that took me WAAaay to long to implement is … be sure to use a mixture of both boneless chicken breasts and boneless chicken thighs.  You will get a lot more flavor and moisture with the combination of the two instead of just using breasts.


The last time I made this shredded chicken I kind of forgot about it for a day as it was in my fridge in the garage and I don’t always go out there everyday.  Anyway, I went out there to get something else and discovered the mounds of shredded chicken I had made!

I soon discovered that the flavors get deeper and soooo much better the longer it sits.  So it was a blessing in disguise.

So all you have to do is grab about 2 or 3 chicken breasts and … oh 4 or 5 boneless chicken thighs and put them in a large 9 x 13 baking dish.  Season with sea salt and pepper of course.

Put all the sauce ingredients listed below into a saucepan and bring it to a quick boil and then pour it     A-L-L     O-V-E-R    the chicken like so.


I ended up making these shredded Mexican chicken burritos with this chicken the other night, kind of Taco Bell style.  You know how they take the burrito and stuff it and then pan fry it?

Yup.  That’s what I did.  Throw in some sour cream or hummus or guac!  I can’t make them fast enough for my kids!


Anyway, back to the chicken …. after you pour the sauce over the chicken you want to cover it TIGHTLY so it will steam in the oven.  Using a piece of parchment paper will prevent the acidity of the tomatoes from reacting with the foil.


When it comes out of the oven a few hours later, you will end up with the most easily shredded chicken of your life!  it will completely (and I mean completely) fall apart.

Drain some of the juice out in to the sink, saving as many tomatoes and onions as you choose.  And you will end up with this very flavorful, perfectly shredded chicken.


what to serve


Refried Beans
Mexican Rice or Yellow Rice or Cilantro Rice


Shredded Mexican Chicken



  • 1 Organic Red Pepper, deseeded and sliced
  • 1 Organic Onion, sliced into rings
  • 2 lbs. Boneless Organic Chicken Thighs, trimmed
  • 23 Boneless Organic Chicken Breasts, trimmed and cut in half


  • 4 Tablespoons Apple Cider Vinegar
  • 2 (14.5 oz) Organic Diced Tomatoes (preferably No Salt)
  • 4 Tablespoons Organic Tomato Paste
  • 4 Tablespoons Agave Nectar
  • 2 Tablespoons Dijon Mustard
  • 2 teaspoons Onion Powder
  • 1 teaspoon EA cumin, chili, garlic, oregano
  • 1 Tablespoon coriander
  • 2 Tablespoons hot sauce


  1. Preheat the oven to 275 degrees
  2. Layer the onions and peppers in the bottom of a glass 9 x 13 dish and place the chicken on top
  3. In a medium saucepan add all the ingredients for the sauce and bring to a boil. Stir and remove
  4. Carefully pour it over the chicken and cover first with parchment paper, then alum foil. (The parchment paper keeps the tomato sauce from reacting with the aluminum)
  5. Place the dish in the oven on the middle rack and bake for 2 hours 45 minutes
  6. The chicken will absolutely fall apart at this point. Shred and set aside
  7. Drain some of the extra liquid from the dish and return the chicken to the pan
  8. Refrigerate for a later use or use immediately

Recipe Adapted from:  A Family Feast
I used all organic ingredients when making this recipe, and hope you do too!  🙂



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