Yield: 8 Servings

Pressure Cooker Mexican Shredded Chicken

Tender chicken thighs pressure cooked with a blend of Mexican spices and cerveza then shredded and broiled to crispy perfection.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 lbs Boneless Skinless Chicken Thighs
  • 2 Tbsp (32g) Olive Oil
  • 2 tsp Kosher Salt (or 1 tsp table salt)
  • 2 tsp Garlic Powder
  • 2 tsp Chipotle Chili Powder
  • 2 tsp Dried Oregano
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Coriander
  • 12 oz Cerveza*

Instructions

  1. Mix the dry ingredients in a small bowl. Coat the chicken in olive oil in a large bowl before adding the spices. Stir to evenly coat.
  2. Set a pressure cooker's sauté function to high and let the pot heat up. Add the chicken thighs and cook for 2-3 minutes to develop color before flipping and cooking an additional 2-3 minutes.
  3. Add the cerveza and make sure none of the chicken thighs are stuck to the pot. Seal and pressure cook for 5 minutes on high with quick release pressure (vent immediately) or until the chicken thighs reach an internal temperature of 165ºF.
  4. Remove the cooked chicken and shred. Use the sauté function to reduce the remaining liquid while you shred the chicken.
  5. Optional: Use the broil function for 8-10 minutes for crispy edges.

Notes

*I used Modelo Especial. Any cerveza or beer will do the trick. You can also sub the beer 1:1 for chicken broth.

For Slow Cooker Mexican Shredded Chicken

Coat the chicken in the olive oil and spices and place in a crockpot or slow cooker. Pour the beer around the chicken. (You may need to add a little chicken broth or water depending on the size of your crockpot.) Cook on high for 2-3 hours until the chicken reaches an internal temperature of 165ºF.

You could transfer the shredded chicken to a baking sheet to broil in the oven and reduce the remaining liquid in a saucepan over medium heat, if desired.

For Stovetop Pulled Chicken

Sear the chicken thighs in the Dutch oven over medium heat. Add everything to the pot and simmer for 20-25 minutes, covered, until the chicken is fully cooked and fall apart tender. You can broil right in the Dutch oven for crispy shredded chicken.

Source: Dutch Oven Pulled Chicken

Nutrition Information Notes

  • Each 4-ounce serving of Mexican shredded chicken has 4 WW SmartPoints (blue).
  • With chicken breast instead of thighs, each serving has 170 calories, 26g of protein, 2g of carbs, 4g of fat, and 3 WW SmartPoints.
  • With half chicken breast and half chicken thighs, each serving has 190 calories, 24g of protein, 2g of carbs, 8g of fat, and 2 WW SmartPoints.

    • Nutrition Information:

    Yield:

    8 Servings

    Serving Size:

    4 ounces
    Amount Per Serving: Calories: 200Total Fat: 11gCarbohydrates: 2gProtein: 22g

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