Description
Tender and flavorful shredded chicken that’s perfect for tacos, wraps, salads, or casseroles. This easy recipe delivers moist and adaptable meat packed with global flavors and customizable to any cuisine.
Ingredients
4 lbs chicken breasts, boneless and skinless (can substitute thighs)
4 cloves garlic, minced (or 2 tsp granulated garlic)
1 medium onion, finely chopped (can substitute shallots or leeks)
2 tbsp olive oil (can substitute avocado oil)
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp ground coriander
1 cup simmered broth (can substitute low-sodium broth for adjustment)
Instructions
Salt and pepper chicken breasts evenly on both sides.
Chop onion; mince garlic while chicken sits at room temperature.
Heat olive oil in a large skillet over medium-high flame.
Add chicken breasts directly to the hot pan for seared crust.
Flip chicken after 4 minutes; cook 3-4 minutes more for golden hue.
Transfer seared chicken to a slow cooker; discard pan fat.
Return pan to stove; cook onions 5 minutes until translucent.
Add garlic and spices to onions, stir 1 minute to bloom.
Pour 1 cup simmered broth into the slow cooker.
Cover and cook 1-1.5 hours until tender.
Shred chicken with two forks while retaining juices.
Mix shredded chicken with sauce from the slow cooker.
Notes
Use a meat thermometer for accuracy; chicken is done at 165°F.
Skim fat after cooking without removing moisture.
Rest chicken 10 minutes before shredding to retain juices.
Freeze broth with chicken for future meal prep; defrost and shred as needed.
- Prep Time: 15
- Cook Time: 60
- Category: Trending
- Method: Simmering
- Cuisine: Mexican/Global
Nutrition
- Serving Size: 1 cup shredded chicken
- Calories: 320
- Sugar: 0g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg
