Mexican Shredded Chicken

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Mexican Shredded Chicken | No Crock Pot Required



  • 1.5 lbs chicken thighsBone-In or Boneless – Either Works
  • 1 tbsp ghee
  • 4 peppers Chipotle peppers in Adobo sauce
  • 1 tsp Pink Himalayan Salt
  • 1 tsp Oregano
  • 1/2 tsp Cumin
  • 1/2 tsp Cayenne Pepper
  • 1 medium shallot
  • 4 cloves garlic
  • 1/2 lime lime juice Juice of 1/2 lime
  • 2 cups Water Plus more when sauce reduces


  • Heat a skillet on medium heat. We used a cast iron skillet but any type if skillet will do. This dish does not go in the oven.
  • Heat 1 tbsp of ghee in the skillet. Add chicken thighs once ghee is up to temperature. Lightly brown each side of the thighs.
  • In a blender combine Chipotle peppers in Adobo sauce, salt, oregano, cumin, cayenne pepper, shallot, garlic, lime juice and 2 cups of water. Blend until liquid.
  • Once chicken is browned to your liking, add sauce into the skillet over top of all the chicken thighs. Cook for 90 minutes, flipping chicken periodically.
  • When the sauce reduces down, continue to add water to restore it to it’s previous volume.
  • After 90 minute shred the chicken. I shred it in the pan while it is cooking with a fork and tongs. If it does not come off the bone easy enough you can remove the thighs from the sauce and use a knife, then place the shredded pieces back in to cook further. (This step is easier if you’re using boneless thighs and can just be done in the skillet.)
  • Cook the shredded chicken for 30 minutes.
  • After 30 minutes allow the sauce to fully reduce down 1 last time. Keep an eye on it as it will burn if it reduces too much. Garnish with lime and cilantro and enjoy!


Calories: 233kcal | Carbohydrates: 2g | Protein: 28.5g | Fat: 12.5g
mexican shredded chicken lime overhead

Note : Net Carbs: 2g

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