Shredded Mexican Chicken
I’m very into versatile shredded meats lately. That’s probably a weird statement, but I live by myself so I’m constantly eating leftovers, and it’s so nice to make a batch of something and then be able to use it creatively in new ways for a few days. When I was on my family vacation in North Carolina last week my cousin Dan made this recipe and served it for tacos and I absolutely loved it. The chicken is juicy and flavorful and can be used in endless ways: to top a salad (pictured below), in taco shells, in a burrito bowl, in lettuce wraps, on a Mexican pizza, etc. My favorite way to eat this is actually straight-up (pictured above) because it’s full of flavor on its own. Add a few sides and you’re good to go.
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For other versatile shredded meats (still a weird statement, but I’m rolling with it), see: Slow Cooked Mexican Pulled Pork Tacos, Slow Cooker Buffalo Chicken, or Slow Cooked Barbecue Beef.
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