Ems Mexican Shredded Chicken Recipes

MEXICAN SHREDDED CHICKEN

Steps:

• Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
• Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken to a plate and shred with 2 forks.

EM'S MEXICAN SHREDDED CHICKEN

Steps:

• Heat 1 Tbs olive oil in a sauté pan on medium heat. Add the onion and jalapeno if using and cook until starting to soften (4-5mins).
• Add the garlic and the dried seasonings. Cook 1 more minute.
• Add the tomato and beer and lay the chicken breasts on top of everything. Cover with a lid and cook for 7 minutes.
• Uncover and flip the chicken breasts. Cook for 7 more minutes. Remove from heat, uncover and let the chicken breasts cool enough to handle.
• Shred the chicken with your fingers and add back to the juices in the pan.
• Stir it all up so that the chicken soaks up the liquid.
• You can heat it back up if you're using for tacos or leave it cool if you're stuffing enchiladas or tamales.

SHREDDED MEXICAN CHICKEN

Steps:

• Fill a 6- to 8-quart pot halfway with water.
• Wash and rinse chicken thighs and breasts thoroughly and place into the pot with cumin, chili powder, garlic powder, oregano, salt, and pepper. Bring to a boil and cook, uncovered, for 20 minutes. Reduce heat to a simmer, cover, and cook for 30 minutes.
• Remove the lid and simmer for 10 minutes. Shred chicken in the pot with 2 forks so it can absorb some of the moisture. Simmer until stock has reduced, 20 to 30 minutes.
• Mix 1/4 cup water and cornstarch together in a small bowl. Stir into the pot and cook until sauce is thick, about 10 minutes.

SLOW COOKER MEXICAN SHREDDED CHICKEN

Steps:

• Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
• Place chicken in a 3-quart slow cooker. Pour sauce over top.
• Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
• Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.