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!
Cathy says
What about using bone and skin on chicken breasts?
Nagi says
Hi Cathy! Yep that will be great! N x
Sophie Jennings says
just to clarify, do you cook the chicken breasts, shred it and then fry it off to caramelise it and then add it back to the sauce?
Nagi says
Yep! That’s exactly right 🙂 N xx
Anne says
Could you tell me if you do a quick release on the pressure cooker? Or let the pressure fall naturally?
I also use an InstaPot. Thank you!
Nagi says
Hi Anne! I do it both ways – depends if I’m in a rush! 🙂 N xx
Kaye Blewett says
Hi Nagi
What would half a cup of Chipotles in Abodo Sauce be in grams? Writing from the UK here & struggling to locate the ingredients, so don’t want to get it wrong when I do. Looking forward to giving it a go, Kaye.
Nagi says
Hi Kaye! I think around 130 g. I get a 200g can and I use about 2/3 of it for this recipe 🙂 N x
Michelle says
Hi Nagi,
I have previously made this recipe and it was delicious. I am going to make it again but I was wondering if there was a way to make it less spicy? I liked the spice but I know some people I am having over will think it is too spicy.
I love your site by the way.
Nagi says
Hi Michelle! So pleased you enjoy my site, thank you for the compliment 🙂 To reduce the spiciness, you’ll need to reduce the chipotles in adobo. You can cut it down to 1/3 cup without affecting the overall flavour, and use more sauce and less chillies, that will also make it less spicy. Another tip (this is a better way actually) is to make it the day before using the full 1/2 cup. When it is left for a day, the spiciness reduces but you still have all the sauce flavour! N xx
Simon Pook says
Made this tonight in my Pressure cooker. The smell from browning the meat alone had me salivating, but the finished product was soooo good.
Our ‘usually eats 2 Tacos’ 9 year old almost ate 4!
General consensus around the table was that this was amazing & needs to replace our Minced Beef taco recipe.
Thank you!
Nagi says
What a compliment! HIGH FIVE Simon, so pleased you enjoyed this! N xx
Rachael Bowen says
Love this recipe! I made it for one Taco Tuesday dinner party and am about to make it for another! Quick question though, I am now making enough for 13 people. I’m planning on getting around 3lbs of meat but I am wondering how much longer you think I should cook in the slow cooker? Any thoughts would be so helpful-thanks!
Nagi says
Hi Rachael! Pretty sure that 4 hours will still be enough 🙂 Quite different to scaling up a big piece of roast or similar!
Grace says
I made it with the substitute sauce (chipotle powder, smoked paprika, Sriracha) and it still was good. I’ve since found LaMorena Chipotles peppers in Adobo sauce at Chile Mojo, Magill Rd in Adelaide. It’s $8 for a 372g can. Drakes at Newton had a San Marcos Chilpotle BBQ sauce. That smoked paprika is a fab spice, makes everything taste great, so different from normal paprika.
Nagi says
Oooh! Grace, I’m so pleased you enjoyed it with the sub sauce too, thank you for letting me know! ❤️
Grace says
Another winner dinner Nagi! My family love this one. I just added black beans and served it bowls with chopped cucumber, drained corn and rice. Thanks so much!
Nagi says
High praise!! ❤️ So pleased you enjoyed this Grace, thanks for letting me know! N xx
Brent says
I normally cook chicken breasts for about 8-10 min on high pressure. this calls for 35 min. Is that a typo or is 35 min. the right time? Seems like it would be really overcooked. I use an Instantpot
Thanks!
Nagi says
Hi Brent! This goes beyond the point of overcooked to be shreddable 🙂 That’s why I do it for 35 minutes, but 25 minutes would probably do it. I do 35 min to be safe. N xx
Brent says
So for chicken to be pulled it technically needs to be over cooked some?
Nagi says
Yes, it needs to be past the point of overcooked so it becomes soft enough to easily shred. 🙂
Brent says
got it. thanks!
Amanda Bassin says
DELISH! we did chicken and cut the adobo peppers down and didnt brown bc we didnt want the extra oil and no sugar! STILL GOOOOOOOOD!
Nagi says
That’s wonderful to hear Amanda! Thank you for letting me know! N xx
Natalie Robinson says
Fantastic and super easy! I love it. Thank you for sharing this recipe. It is hot, hot, HOT! Haha not for the faint of palate; that’s for sure.
Nagi says
WHoot! 🙌🏻
Ria says
Hi Nagi,
I had originally downloaded another recipe but after reviewing the ingredients I knew I wouldn’t be satisfied. I checked Pinterest and found yours. The Chipotle in Adobo sauce sold me!
The sauce is just amazing! The only change I made was the tomatoes . . I only had canned tomato sauce but it worked great!
I just finished making it and I can’t stop tasting the sauce.
Thank you so much!
Nagi says
Fantastic to hear Ria! I’m so pleased you enjoyed this, thank you for letting me know! N xx
Tania says
Hi Nagi. We have an exchange student from Mexico and he loves this in Tacos! Thank for the recipe 🙂
Nagi says
AWESOME! I’m so pleased to hear you enjoyed this one Tania! Hope you have a great weekend – N x
Clay says
This was really great! I added a tiny bit of cinnamon to mine though (ground cassia cinnamon is close enough to real cinnamon for me), It was a little more than a pinch. The sauce was excellent for chicken chimichangas. I doubled the recipe (increased but not doubled the spices) and it came out fantastic. I am very glad that i found this extremely easy and great tasting recipe.
Nagi says
Thanks for trying my recipe Clay! I’m so glad you liked it, thank you for the kind words. 🙂 Have a lovely weekend! N x
Clay says
by the way, no lime juice for the Chimichangas.
but it did go well for Tacos…
Donna says
So easy and so good. Will definatly use this recipe over and over.
Nagi says
I’m so pleased to hear that Donna, thanks for letting me know! N x
Jeff Thomas says
Nagi,
I was raised in the southwest of the USA, Arizona to be exact and I have had the pleasure of enjoying many Mexican dishes over my life time. I came across this recipe and was instantly tantalized by it! I made it as written and OMG!!!! I am blown away by the plethora of flavors that this dish delivers!! I cooked the chicken and sauce in my new electric pressure cooker and the meat was done and falling apart in 20 – 25 minutes! I added the lime juice to the sauce after shredding the chicken and used my stick blender to make the rich delicious smooth sauce. I chopped some tomato, avocado and shredded some nice cheddar cheese to top the meat that I stuffed into my taco shells. I also used the sauce to pour on top in place of salsa! My wife and I truly enjoyed this recipe and thank you so much for sharing it!!! I have to give you 5 stars, two thumbs up and huge kudos!!!! I look forward to trying more of your recipes in the future!
Nagi says
Oh WOW!!! Talk about a compliment from someone who clearly knows good Tex Mex! Thank you very much for the comprehensive feedback Jeff, I really appreciate it! N xx
Kevin says
This recipe looks fantastic. I love Chipotles in Adobo Sauce and can’t wait to try this. Can I use chicken thighs for this recipe? If so, should I adjust anything such as cooking time, etc? Also, should I take the skin off the thighs?
Thank you.
Nagi says
Hi Kevin! Yes I would take the skin off thighs and the cook time will be the same 🙂
Andrea Carrabin says
Hi Nagi,
I have made your pork carnitas many times and just love the dish. I’m going to do the shredded chicken recipe for a NYE party but will need to increase the batch size as I’m feeding many mouths. Thinking of doing a triple batch and my question is, is it possible to triple all ingredients and simply put them in the slow cooker for 4 hrs or do it need to vary the cooking time or divide the batches for the same result?
Many thanks and have a great NYE!!
xx
Nagi says
I’m sorry for missed NYE Andrea! I know it’s too late, but my answer is that a triple batch can be cooked at the same time (if your slow cooker is large enough) and just increase the cook time by 50%, not triple it 🙂 Happy New Year!
Andrea says
Thanks very much Nagi. Ended up doing x2 double batches in separate slow cookers and served one with sauce for the adults and one without sauce for the kids.
It was amazing on the night another great recipe from you xx
Nagi says
So glad to hear that Andrea, thanks for letting me know! N xx
Tyson says
HI Nagi,
I have made this shredded chicken twice and the pork carnitas once with a stove top pressure cooker. The meat has turned out great for both recipes. However, my PC burns the bottom of the meat and sauce. With the chicken, there is so much sauce it isn’t a huge problem. But with the pork, all of the sauce was completely burned and unusable. I tried adjusting the temperature of the gas stovetop to low to bring the PC up to pressure; it took over an hour and still burned the bottom just as bad! Should I add a cup of water to the recipes as other PC sites suggest? Or will this dilute the flavour too much?
Nagi says
Hi Tyson – stove top pressure cooker, oh gosh! Yes you need liquid for that 🙂 I will add a tip to that affect!