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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
Cook Time4 hours
Total Time8 hours 10 minutes
Course: main dish
Cuisine: Mexican
Servings: 2 pounds
Author: Lindsey Johnson

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.