Ingredients
- 1.5–2 lbs boneless and skinless chicken thighs
- 1 cup water
- 1 cup chicken broth (or two cups water)
- 4–5 diced chipotle peppers in adobo sauce (refrigerate or freeze the other half of the can for later use!)
- Juice of 1 lime
- 2 tablespoons ghee
- 1 tablespoon minced garlic
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
Instructions
For the Instant Pot:
- Set to sauté mode and add ghee and minced garlic
- Once the ghee is melted and garlic is fragrant, add in chicken thighs
- Cook for about 4 minutes, flipping halfway through
- Add in the liquid, spices, lime juice and peppers
- Close the lid and manually set the Instant Pot to high pressure for 15 minutes
- Ensure the steam valve is closed
- When the time is up, do a quick release and shred chicken!
For the Slow Cooker:
- Add all ingredients to the slow cooker except for 1 cup of liquid
- Set on low for 4-6 hours or high for 2-4
- Halfway through cooking, stir and add the other 1 cup of liquid if needed!
- Shred chicken and enjoy!
Nutrition Facts:
- Calories: 185
- Sugar: 0.5
- Fat: 8
- Carbohydrates: 0.5
- Protein: 28
Find it online: https://www.wholekitchensink.com/mexican-shredded-chicken/