Mexican Shredded Chicken: Instant Pot, Whole30 and Slow Cooker

I planned to use this Whole30 Mexican Instant Pot shredded chicken for burritos or enchiladas, but it disappeared quickly. My partner and I ended up eating it over makeshift taco salads because it was ready and delicious—no extra steps required. This recipe has become one of my go-to weeknight dinners. With an Instant Pot, putting a satisfying meal together is fast and simple.

There are only a few ingredients in this Whole30 Mexican Instant Pot shredded chicken, and they’re mostly pantry staples. That means no extra trips to the store—always a win on busy nights.

I made a second batch a few days later for Whole30 meal prep so I’d have leftovers for the next few days. This chicken is simple, flavorful, and easy to repeat. When I find a recipe I love, I’ll keep making it until I’m completely tired of it—though this one hasn’t gotten old yet.

Other Whole30 Instant Pot Recipes You’ll Love:

Chicken Taco Soup

Instant Pot Taco Meat

Honey Lime Chicken Wings

Potato and Bacon Chowder

I used my Instant Pot to make this, but you can also prepare it in a slow cooker. Either method gives tender, juicy shredded chicken. I usually choose chicken thighs because they stay moist and shred easily, though chicken breasts or tenders will work if that’s what you have on hand.

If you try this Mexican shredded chicken, I’d love to see how you served it—share a photo on Instagram or with friends and family.

Mexican Shredded Chicken

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: Serves 4–6

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Ingredients

• 1½–2 lbs boneless, skinless chicken thighs
• 1 cup water
• 1 cup chicken broth (or two cups water)
• 4–5 diced chipotle peppers in adobo (refrigerate or freeze the rest of the can for later)
• Juice of 1 lime
• 2 tablespoons ghee
• 1 tablespoon minced garlic
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper

Instructions

Instant Pot method:

1. Set the Instant Pot to sauté. Add the ghee and minced garlic.
2. When the ghee has melted and the garlic is fragrant, add the chicken thighs.
3. Sear the thighs for about 4 minutes total, flipping once so both sides brown lightly.
4. Pour in the water and chicken broth, then add the spices, lime juice, and chipotle peppers.
5. Close the lid and set the Instant Pot to high pressure for 15 minutes.
6. Confirm the steam valve is closed, then start the cook cycle.
7. When the cook time finishes, perform a quick release, open the pot, and shred the chicken with two forks.

Slow cooker method:

1. Place all ingredients in the slow cooker except for 1 cup of the liquid.
2. Cook on low for 4–6 hours or on high for 2–4 hours.
3. About halfway through, stir and add the remaining cup of liquid if the mixture seems dry.
4. When cooked through, shred the chicken and serve.

Nutrition Facts:

• Calories: 185
• Sugar: 0.5 g
• Fat: 8 g
• Carbohydrates: 0.5 g
• Protein: 28 g

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