Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. It’s easy, takes 5 minutes to prepare and you can make it in the slow cooker, pressure cooker or on the stove (directions provided for all). Use it for tacos, enchiladas, burritos, soup, on rice, quesadillas, sliders – the possibilities are endless!
I know there are a gazillion Mexican chicken recipes out there in this big-wide-cyber-world. I’m throwing my hat into the ring because I think this is a little different to most.
The thing that {I think!} distinguishes this chicken recipe from many others is the sauce. The smoky, mildly spicy red sauce that is the end result of a handful of ingredients that are thrown into the slow cooker. See? Look. Dinner in three easy steps:
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Chuck ingredients in slow cooker (or pressure cooker or saucepan);
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Shred chicken, whizz liquid to transform into thick sauce;
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Serve and look like a champ. (I like this step the best).
A key ingredient in this recipe is Chipotles in Adobo Sauce. To me, this is to Mexican cooking what soy sauce is to Asian cooking. Well, not soy sauce. More like oyster sauce or hoisin sauce. Because Adobo Sauce has a lot more complex flavours than soy sauce.
It comes in a can and is dried chipotles in a thick smokey, tangy, spicy, slightly sweet red sauce. It’s not expensive, about $3 – and freezes great! I put it in small ziplock bags and break bits off as required. Brush onto meat and grill it, add it into sauces – it’s like a secret weapon for a quick blast of Mexican flavour.
Though common throughout the US, it’s not yet mainstream in Australia (i.e. not at Coles, Woolworths), but I’m 20000% confident it will be in the near future as more and more people are discovering it’s magic power. I’ve listed places I know that sell it in the recipe (in Australia).
This is what it looks like.
Aside from the gorgeous, rich red sauce, you may have noticed that the shredded chicken has beautiful crispy brown bits. Let me be clear – this does not and cannot happen from cooking in the sauce! I do an extra, optional step of browning the chicken.
I really think this extra step is worth it because the browned parts are the best bits!! The caramelisation adds flavour and texture, plus it makes the massive pile of chicken even more enticing, don’t you think??
Actually, because I usually make this ahead, frying up the shredded chicken is not really an extra step because it’s how I reheat it. 🙂
This Mexican Shredded Chicken is ridiculously versatile, just like my Slow Cooker Pork Carnitas, one of the most popular recipes here on RecipeTin Eats (with good reason! 😉 ). Here are a few ideas:
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Tacos – with all your favourite trimmings. This might be my favourite way…Here’s my Guacamole recipe and Pico de Gallo, in case you want them. 🙂
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Enchiladas, Burritos, Sliders, Quesadillas, Taco Stack, Taco Soup, Enchilada Soup
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With Mexican Green Cilantro / Coriander Rice, or make a Mexican Red Rice
You have the option to serve this with the chicken tossed in the sauce, or to serve the sauce on the side, like in the photo below. I don’t have a preference for either, it really depends on the occasion, who I’m feeding (clearly not vegetarians), and how long I think the chicken will be sitting around for. If I think the chicken is going to be out for a while, I usually toss it in the sauce because it keeps the chicken nice and moist (chicken breast has a tendency to dry out quickly when it cools) without losing too much crispiness.
I really think I should sign off here. This post is getting long. Have you ever met anyone before who can write over 1,000 words about a Mexican chicken? No? Well, now you have. 🙂 – Nagi x
P.S. Oh, just in case you need another eyeful of the chicken tossed in the sauce, here you go. Wipe your chin and get into your kitchen!
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Mexican Shredded Chicken
Ingredients
Chicken & Sauce
- 1.5 lb / 750g chicken breast , skinless boneless (~3 halves)
- 1/2 cup Chipotles in Adobo Sauce (4 chillies + sauce) (Note 1)
- 14 oz / 400g can crushed tomatoes
- 2 garlic cloves , crushed
- 1 tsp EACH dried oregano, cumin powder and onion powder (or garlic powder)
- 2 tsp sugar (any)
- 3/4 tsp salt (Note 2)
- Pepper
To Finish
- 3 tbsp olive oil (Note 3)
- 2 tbsp lime juice
Instructions
Cook Chicken
- Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).
- Pressure cooker: 35 minutes on high.
- Stove: Place Chicken & Sauce ingredients in a medium saucepan and add 1 cup water. Simmer covered on medium low for 40 - 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.
Sauce
- Remove chicken and shred. Set aside.
- Add lime juice (to taste) and 1 tbsp olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.
Brown Chicken
- Heat 1 tbsp oil in a large skillet over high heat. Add 1/3 to 1/2 the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don't brown), then remove. Use 1 tbsp oil for each batch you fry.
To Serve
- Toss chicken in the sauce OR serve it on the side.
- Use for tacos (guacamole and Pico de Gallo, enchiladas, burritos, on green Mexican rice, quesadillas, sliders, on tostadas.
Recipe Notes:
Nutrition Information:
Oh – and just in case you’re after PORK rather than chicken, here is a little peek at my PORK CARNITAS. Oi. So good. Check out those crunchy brown bits sparkling with the gorgeous flavoured juices!
I want to make this recipe a day ahead in the slow cooker. I am making 7.5 lbs of chicken breast. I would like to reheat by frying then toss in the sauce the day of.
How long do I cook the chicken on low? And do I add broth? Also how fo I store the chicken over night? In the broth?
They do sell Chipotle Adobo sauce in Woolworth on Smith st Fitzroy! Currently in the slow cooker as we speak.
Woo hoo!! It’s getting easier to find in Oz! Enjoy! N x
Nagi I love all of your recipes! Have yet to try one I didn’t like and the flavour of this chicken is the bomb. Just wondering about the timing of the breast in the slow cooker. I found the breast quite tough after 4 hours. Would you recommend trying for a shorter slow cook next time or should I go for longer to eventually soften it back up?
hi Nagi can you use chicken thigh for this recipe?
Sorry Ying but it won’t shred quite as well as breast! N x
Hello…wanting to make this recipe for a crowd! Would the recipe/time etc be the same & just adjust the qtys accordingly?
Hi Nagi.
With the Mexican shredded chicken, can I make it to the end (5 days before) and then freeze? I have a party on Sunday but want to make some foods ahead of time.
BTW: ALL your recipes are absolutely amazing.
Thanks Silvana! Yes you can definitely make it ahead and freeze it! N x
The recipe says 1/2 cup of chipotles in a adobop sauce…4 peppers and sauce. I am using Costena brand, so does that mean I use the whole can?
Hi Christine – it depends on what size can you have and Costena can be very spicy so I would pull out 4 peppers from the can and chop then add sauce to make up the 1/2 cup. Taste a bit before deciding if you should add the entire amount to your chicken. You can always stir in more after cooking the chicken. N x
Thank you Nagi, that is exactly what I did and it turned out perfectly. I would just like to say, that so many of your recipes are now family favorites. Thank you for what you do. I know that we all appreciate all of your hard work and the time you dedicate .
🤣🤣🤣🤣 Should have read your question before I just dumped everything into my instant pot 😜
Same!!! How did it turn out???
It was ABSOLUTELY amazing and I will add the entire can from now on!!
I found Chipotle in Adobo sauce in my local Woolies store! (Regional NSW). Cooking up a batch to freeze and take on our camping trip.
I’m yet to find one of your recipes that isn’t delicious. Even my husband who doesn’t like Mexican food enjoyed it. Thanks Nagi
If I am doubting the recipie, will I need to extend the cooking time in the slow cooker?
Still really confused when you’re meant to brown the chicken – Nagi, can you please clarify, people are confused!!
To clarify Nagi, in the first instruction you say the cook the chicken until you can shred it but then in the last one (Brown chicken) it says to brown the whole fillet…. this doesn’t make sense.
Hi Mike – if you read the post it is clearer – first you cook the chicken until it is soft and you shred it and then you put the shredded chicken back in a frypan to get those nice crispy bits you see in the photos! That’s the browning step. N x
Thanks Nagi, but as an end-user of the recipe I beg to differ – you say “fry until dark golden brown on one side, flip and cook the other side – to me referring to “”one side then the other” suggests the fillet not the shredded chicken, I think you jst need to clarify that, i.e: mentioned the shredded chicken.
Anyway, I did this last night (without the browning as I was confused) but it still came out very nice – using the left overs in a Mexican bean and corn soup tonight 🙂
Another winner! Thank you Nagi for always having the recipe for exactly what I crave! I bought whole chicken legs on super special and this was a perfect recipe for family taco night! Thank you!!
Hi Nagi,
Ive made this before and absolutely loved it but I used the sriracha substitute instead… I want to now make it for about 15-20 people but not sure of the quantities to use of chipotle powder, paprika and sriracha… can you help please?
Thanks
Thanks for another incredible dinner. So easy to prepare!! I was afraid that the sauce would be too spicy but if anything could have used just a little more heat for me (and perfect for my husband and kids who have lower spice tolerance). We used the meat for tacos with pico de gallo and sour cream. Even my daughter who doesn’t love chicken asked to have this part of our dinner rotation!