Now shredded chicken is a huge part of a lot of Mexican dishes, so you can cook it traditionally in a crockpot. Trust me, there is nothing wrong with this method.
However, if you don’t have the time to use a crock pot, we have put in some skillet instructions for another option.
You can use chicken breast or chicken thighs if you like, remember that the latter is always quite a bit fattier.
(per yield of 1 thigh)
Fat: 12.5 g
Protein: 28.5 g
Net Carbs: 2g
1.5 lbs chicken thighs Bone-In or Boneless – Either Works
1 tbsp ghee
4 peppers Chipotle peppers in Adobo sauce
1 tsp 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
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ready in: 2.5 hours
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.