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:
- Chuck ingredients in slow cooker (or pressure cooker or saucepan);
- Shred chicken, whizz liquid to transform into thick sauce;
- 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:
- 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. 🙂
- Enchiladas, Burritos, Sliders, Quesadillas, Taco Stack, Taco Soup, Enchilada Soup
- 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
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 cooked this tonight, and it was outstanding. Didn’t change a thing, and did it in the Instant Pot. Thank you, Nagi, for another winner, as all your recipes are.
Awesome Meredith, I’m so happy it was a hit!
Hi Nagi!
I’m going to try this recipe but I’m not sure what temperature should I set. What do you consider ‘LOW’? I’m using Tefal Cusine Companion with slowcook programme.
I’m looking forward to your reply, greetings from Poland. 🙂
Hi Marcin, our slow cookers here only come with a “low” or “high” setting – this equates to about 95C / 200F – N x
Hi Nagi,
I was just wondering if you can use thigh fillets instead of chicken breast.
I find chicken breast to be dry and not as yummy.
Regards,
Jasmine
Sure could! I don’t find this dry as you have all that delicious sauce with it, but of course use thigh if you prefer ☺️
Natural release or quick release for instant pot? And 25 minutes or 35?
I had the same question – actually I started with frozen chicken so even more concerned…that said, I cooked at 35 mins, then did 10 min natural release followed by a quick release. Chicken was plenty cooked, soft, easy to shred. That makes me think maybe even the 10 min natural release is unnecessary (especially if you didn’t start with frozen chicken). All that to say, turned out perfectly for me and I finished it with the browning/crisping in the pan.
Hi, I’m about to make this tomorrow and I accidentally bought boneless/skinless chicken thighs. How should I adjust the cooking time for a slow cooker? Can’t wait to try this! Thank you!
I am making the shredded Mexican chicken right now. I live in Arizona so everything I need is available. I had to start before I could find the recipe again, but I did remember all the ingredients and how to start the chicken. Yay me! It smells fantastic. I am also going to make the Mexican red rice. Having company and I know they will love this, too! Thank you for the great recipes!!!!
You’re so welcome Marjorie, I do hope you love it! N x
Hi Nagi, Good news woolworths now has the Chipotles in Adobo Sauce the same brand that you have in the photo. They have some of that brands products but not alot.
I was shopping the other day and noticed that they had it and was very happy because now i can make this recipe 🙂
Can’t wait to try it. Your recipes are always so good.
Ah! I must update this recipe! I was so thrilled when I saw that 🙂 Now for canned green chillies, and I’m set!! Oh – and chipotle powder!!
Its the La Costena Brand and its a in glass jar. They seem to be getting in some different products which is good. Especially for those like myself who live in country towns and we don’t have access to Specialty supermarkets.
Very glad that they have it now 🙂
Hi Nagi!
I am currently half way through this recipe… Ie I have cooked the chicken in the slow cooker, removed the chicken as shredded it… I am a bit worried as the sauce is currently ‘blow your socks off’ spicy 🌶… I am not sure whether to blend It as instructed in your recipe, or whether to remove the chipotle chilies first (am worried this might sacrifice the smoky flavor though?)
Advice welcome!!! 😀
Ps absolutely love your recipes!!
I’m so sorry I’m too late responding to this! I would have recommended to remove the chillies 🙂 What did you end up doing?? N xx
Tried this in my instant pot and it was fabulous! I cooked for 25 mins on high, more than doubled the recipe as I did 5lbs of chicken. It was a recipe I’ll make again!
I’m glad to hear you enjoyed this Chris!!! Thanks for taking the time to let me know 🙂 N x
Did you place chicken and sauce in instant pot? The directions are unclear whether it should be done separately or not?
Yep, both chicken and sauce right in there!
Made this mexican shredded recipe last night. My boyfriend and I LOVED it. Will definitely make it again asap.
That’s terrific to hear Sarah! So glad you enjoyed this – N x
A HUGE fan of your pork carnitas recipe. Love it!
Decided today to try the mexican shredded chicken. What are the “make ahead” instructions? Want to cook chicken one day and then serve the next day. Do I pour juice over chicken and fry and then put in refrigerator or wait until day of serving for this step?
Thanks a million for all your fabulous recipes.