Shredded mexican chicken thighs, a delicious, easy to cook way to make Taco Tuesday even more yummy. Kid friendly, freezer friendly and super versatile! Instant Pot, Slow cooker or Pressure Cooker method.
Combine all of the ingredients except the coriander in the bowl of the slow cooker and cook for 8 hours on low. Instant Pot: 25 minutes on High Pressure, manual pressure release. Pressure Cooker: 45 minutes on Pressure.
Remove from the heat, shred the chicken with forks, then mix through the sauce.
Top with coriander.
Serve with tortillas, fresh salsa, sour cream and guacamole.