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Easy Mexican Shredded Chicken

Amanda Cooks & Styles
Cook Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine Mexican
Servings 4 people


  • 2 lbs. chicken thighs or breasts
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4-6 tsp lime juice
  • 2-3 tbsp cilantro chopped, fresh


  • Add whole chicken thighs (or breasts) to a dutch oven or medium saucepan with lid. Season chicken with chili powder, garlic powder, cumin, dried oregano, salt and pepper. Pour 1/4 cup water over chicken.
  • Cover and cook over a low simmer for 15-20 minutes. Flip chicken over halfway through.
  • When done, chicken will be easily shreddable with a fork. Remove from heat and shred chicken with two forks.
  • Season with lime juice and fresh chopped cilantro (optional).
  • You are ready to serve! Serve with tacos, burritos, enchiladas, taquitos, chili, salads and so much more.
Keyword Easy Mexican Shredded Chicken