Shredded Chicken Tamale Filling
Using Rojo's Restaurant Style Salsa makes this chicken tamale filling a snap to prepare. Feel free to substitute another poultry or meat for the chicken to change things up.
Prep Time10 minutes mins
Cook Time4 hours hrs
Total Time8 hours hrs 10 minutes mins
Course: main dish
Cuisine: Mexican
Servings: 2 pounds
Author: Lindsey Johnson
- 2 ½ pounds boneless skinless chicken thighs, fresh or frozen and thawed
- 1 14-ounce container Rojo's Restaurant Style Medium Salsa
- 1 tablespoon chili powder optional
- 2 teaspoons salt plus more to taste
Place the chicken thighs into a slow cooker. Spoon the salsa evenly over the top. Sprinkle with the chili powder, if using, and salt.
Cover and cook on high for 3-4 hours or low for 6-8 hours, or until the chicken is tender and shreds easily.
Shred the chicken. Allow the chicken to cool, still in the slow cooker, to absorb the sauce. Refrigerate or freeze until ready to use.
To use as tamale filling, it's easiest to work with when the chicken is cold or at room temperature.
- Chicken breast can be used in place of the thighs, but they have a chance of drying out. Shorten cook time by 1-2 hours.
- Cubed pork or beef stew meat can be substituted for the chicken.
- I have never had an issue cooking frozen chicken in the slow cooker on HIGH heat. If you'd rather use thawed chicken, place it in the fridge overnight to thaw.
- This makes enough for one batch of tamales, about 30-32. Use any leftovers as a taco filling, serve with rice, or freeze for later.