Tex-Mex Shredded Chicken Thighs are an easy, juicy, and flavorful recipe for shredded chicken! Simple ingredients and a slow cooker make for an easy dinner your family will love.

America loves their chicken. It’s the most consumed meat in the USA. Walking through the grocery meat department you might think that all anyone eats is boneless skinless chicken breasts (bscb). Personally, I get a little tired of the bscb. The grocery store I shop at routinely runs out of chicken breasts, so I started adapting chicken thighs for many of my recipes. Have you ever cooked chicken thighs?

Chicken Thighs

Chicken thigh meat is more flavorful, juicy and tender than chicken breasts. It is also significantly less expensive. A perfect option if you are trying to eat healthy on a budget.

Chicken thighs are still considered a lean source of protein. They do contain more fat - a 3.5 oz. portion contains 10.9 g of total fat versus 3.6 g of fat in a chicken breast. Again, this is still considered a lean source of protein.

Versatile for Recipes

This basic chicken thigh recipe is easy and flavorful. I make these Tex-Mex Shredded Chicken Thighs to use as filling for enchiladas, tacos, and to go in soups and casseroles.

Recipe Notes

To shred chicken, remove chicken from broth. Shred with forks or in stand-mixer with paddle attachment on low speed. Add broth to desired consistency. If you are cooking this for a soup or recipe that requires chicken broth, feel free to use the cooking liquid. It is very flavorful!

Storage and Freezing

Store cooked and shredded chicken thighs in a air-tight container in fridge for up to four days. This recipe freezes well. To freeze - let chicken cool, then place in a freezer-safe container and freeze for up to 3 months.

📖 Recipe