Mexican Shredded Chicken

5 minutes prep is all that's required for this shredded chicken tossed in a smokey, mildly spicy red sauce that's loaded with flavour. Make this in your slow cooker, pressure cooker or on the stove - directions provided for all!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).

Step 2

Pressure cooker: 35 minutes on high.

Step 3

Stove: Place Chicken & Sauce ingredients in a medium saucepan and add 1 cup water. Simmer covered on medium low for 40 - 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.

Step 4

Remove chicken and shred. Set aside.

Step 5

Add lime juice (to taste) and 1 tbsp olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.

Step 6

Heat 1 tbsp oil in a large skillet over high heat. Add ‪1/3 to 1/2‬ the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don't brown), then remove. Use 1 tbsp oil for each batch you fry.

Step 7

Toss chicken in the sauce OR serve it on the side.

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