Mexican shredded chicken is a delicious and versatile dish that can be used in a variety of ways, from tacos and burritos to salads and bowls. This recipe is easy to make and bursting with flavor, thanks to the combination of taco seasoning, corn, black beans, and salsa.
Ingredients:
- 1½ pounds boneless, skinless chicken breasts
- 1 ounce taco seasoning (1 packet)
- 15.5 ounces canned corn kernels, drained (1 can)
- 15.5 ounces canned black beans, drained and rinsed (1 can)
- 1 cup salsa, store-bought or homemade
- ½ lime, juiced
- 1 tablespoon minced fresh cilantro, for garnish
- 1 cup cooked rice, optional, for serving
Instructions:
- Start by seasoning the chicken breasts with the taco seasoning. Rub it in well, making sure the chicken is coated on all sides.
- In a slow cooker or Instant Pot, combine the seasoned chicken, corn, black beans, and salsa. Stir everything together to make sure the chicken is coated in the mixture.
- Cook the chicken on high heat for 3-4 hours in the slow cooker, or on the pressure cook setting for 10-12 minutes in the Instant Pot.
- Once the chicken is cooked, use two forks to shred it into small pieces. Mix it well with the remaining sauce in the pot, making sure it’s evenly coated.
- Add the lime juice to the shredded chicken mixture and stir well.
- To serve, spoon the shredded chicken mixture over cooked rice, if desired. Garnish with fresh cilantro.
Tips:
- You can adjust the spice level of this dish by using mild or hot salsa, and by adding more or less taco seasoning.
- If you don’t have a slow cooker or Instant Pot, you can cook the chicken on the stove top. Simply place the seasoned chicken in a large pot or Dutch oven with the corn, black beans, and salsa. Cover and cook over medium heat for 20-25 minutes, or until the chicken is cooked through.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
In conclusion, this Mexican shredded chicken recipe is a crowd-pleaser that’s perfect for a busy weeknight or for entertaining guests. The combination of tender chicken, corn, black beans, and salsa is both flavorful and filling, and can be easily customized to suit your tastes. Whether you serve it over rice or use it in tacos or salads, this dish is sure to be a hit with everyone at the table.
Here are some additional tips and variations to try:
- For added depth of flavor, you can sear the chicken in a hot pan before adding it to the slow cooker or Instant Pot. This will help to create a nice crust on the outside of the chicken and enhance its flavor.
- If you prefer a creamier dish, you can stir in some cream cheese or sour cream at the end of cooking. This will create a richer sauce and add a tangy flavor to the dish.
- To make this recipe even easier, you can use pre-cooked or rotisserie chicken instead of cooking the chicken from scratch. Simply shred the chicken and mix it with the other ingredients in the slow cooker or Instant Pot.
- For a vegetarian version of this dish, you can omit the chicken and use extra beans or tofu instead. You can also add some diced bell peppers or zucchini to the mix for added texture and flavor.
- If you like your food on the spicier side, you can add some diced jalapeños or a few shakes of hot sauce to the mixture. This will give the dish a nice kick without overwhelming the other flavors.
- You can also serve this dish with a variety of toppings, such as shredded cheese, diced tomatoes, sliced avocado, or a dollop of sour cream. This will add some extra flavor and texture to the dish and make it more visually appealing.
Overall, this Mexican shredded chicken recipe is a versatile and flavorful dish that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight meal or a dish to impress your guests, this recipe is sure to deliver. With its tender chicken, hearty beans, and zesty salsa, this dish is sure to become a staple in your recipe repertoire. So why not give it a try today and see for yourself how delicious it can be?
