This post on my Slow-Cooker Mexican Shredded Chicken Thighs Recipe was sponsored by Perdue Farms, and all opinions expressed here are our own.
The beauty of my Slow-Cooker Mexican Shredded Chicken Thighs recipe is that you can make more than enough and freeze the unused portion for a later meal. Using the slow cooker ensures the meat is tender and flakey, pulling apart very easily. The flavors used in this recipe are perfectly suited for Mexican food. This meat makes an idea stuffing for my Keto-Friendly Baked Chicken Flautas recipe, tacos, burritos and other Mexican favorites.
I like to use Perdue Farms chicken products because they are high quality and organic. You can order Perdue Farms Harvestland Bone-In Organic Chicken Thighs here using my affiliate link and get 15% off your first order!
How to Make Slow-Cooker Mexican Shredded Chicken Thighs Recipe
- 2 tablespoons olive oil
- 6-8 Perdue Farms Harvestland Organic Bone-In Chicken Thighs
- 8-10 tomatillos, chopped*
- 1 yellow onion, chopped
- 1 jalapeño, chopped
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
*If you cannot find tomatillos at your market, substitute one 10-oz can of green enchilada sauce.
- Place all ingredients in slow cooker except for chicken thighs and stir well.
- Add chicken and mix well to coat. Make sure some ingredients are on top of the chicken.
- Cook on low setting for 6 hours until meat is tender and falling off the bone.
- Strain juices from meat mixture and allow to cool. Remove all bones and place chicken thigh meat in bowl.
- Using two forks, tear meat in opposite directions to shred.
Your shredded chicken is now ready to use in our Keto-Friendly Baked Chicken Flautas recipe mentioned above. Freeze any extra meat to use in another recipe later.