Spicy Shredded Chicken Recipes

SPICY SHREDDED CHICKEN TINGA

Steps:

• Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
• Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
• Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

SPICY SHREDDED CHICKEN

Steps:

• In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 3- or 4-qt. slow cooker. Add 1 cup broth to pan. Cook, stirring to loosen browned bits from pan., Add onions and green pepper; cook and stir 3-5 minutes or until vegetables are tender. Stir in seasonings; cook 1-2 minutes. Add tomato and remaining broth; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken from slow cooker. When cool enough to handle, shred meat with two forks; return to slow cooker. Cook, covered, on low 15-20 minutes longer or until heated through. Serve with a slotted spoon. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little reduced-sodium broth or water if necessary.

PRESSURE COOKER SPICY MEXICAN CHICKEN

Steps:

• Season chicken breasts with salt and pepper to taste. Heat olive oil in a pressure cooker over medium high heat. Once hot, place the chicken breasts in the pressure cooker and briefly sear for half a minute on each side.
• Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
• Lower to heat to medium-low and cover the pressure cooker. Cook for 15-20 minutes (3-4 whistles), and then turn off the heat.
• Allow the pressure to release naturally (this should take 8-10 minutes), then remove the lid of the pressure cooker.
• Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pressure cooker and add the chopped coriander (if using). Stir to combine.
• Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.
• Season chicken breasts with salt and pepper to taste. Select the 'Sauté' function on the instant pot. Once the pot displays 'Hot', add olive oil in the inner pot and heat for a minute. Place the chicken breasts in the pot and briefly sear for half a minute on each side.
• Add the minced garlic, chipotle pepper and adobo sauce, ground cayenne, smoked paprika, oregano flakes, and the Mexican hot sauce (or red salsa). Stir to combine.
• Select the 'Cancel' function and close the lid. Make sure that the vent is in 'Sealing' position. Select 'Manual' and adjust the +/- buttons to set the cook time to 20 minutes.
• Once cooking has completed, allow the pressure to release naturally. Remove the lid.
• Use tongs to transfer the chicken breasts to a chopping board or plate and shred with two forks. Return the shredded chicken back to the sauce in the pot and add the chopped coriander (if using). Stir to combine.
• Use in quesadillas, tacos, nachos, burritos, sandwiches, wraps, salads, etc. If not using immediately, transfer to an airtight container and refrigerate. Use within 4-5 days.

SLOW COOKER SPICY SHREDDED CHICKEN

Steps:

• Combine tomato sauce, salsa, garlic, salt, chili powder, hot sauce, lime juice, cayenne, oregano, coriander, cinnamon, and bay leaves in a slow cooker; stir to combine.
• Layer chicken breasts on top, ensuring they are coated in sauce on both sides.
• Cook on High until chicken is fork tender and no longer pink in the center, about 5 hours.
• Remove chicken from the slow cooker and shred into tiny pieces with 2 forks. Return to the slow cooker. Heat on Low or Warm for 2 more hours.
• Strain any excess liquid before serving. Serve hot.

SPICY SHREDDED SLOW COOKER CHICKEN

Steps:

• Place olive oil in the bottom of a slow cooker.
• Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper together in a small bowl.
• Rub chicken thighs with some of the spice rub and place in the slow cooker. Cover with chicken broth. Add remaining spice mixture and chipotle pepper in adobo and stir until incorporated. Mix in tomato paste.
• Cover and cook until chicken is no longer pink in the centers and juices run clear, on Low, 7 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
• When you're ready to serve, take chicken out and shred with forks. Place back in the sauce and toss to coat.

MEXICAN SPICY SHREDDED CHICKEN (CROCK POT)

Steps:

• Add all ingredients to slow cooker, mix well.
• Chicken should be covered by liquid, if not, add more water.
• Cook on low 8 hours.
• The chicken should be falling apart already, just continue to shred it.