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!
Chipotles in Adobo Sauce …. awesome. Last week a hot sauce company sent me a sample to get my chef on with, totes going to have a crack with your recipe. Delicious and will freeze too.
It’s MEANT TO BE!!! 😉 I am obsessed with Chipotles in Adobo, it is so annoyingly hard to find in Oz!!!
I’m going to try this one for sure (probably over Easter weekend). Looks amazing. Doesn’t get better than this.
Oooh! I hope you do Jem!!! HAPPY EASTER!!! N x
That looks delicious! Slow cookers are the best, especially for shredded meats! Love the chipotle and the browning at the end. Yum!
Browning makes EVERYTHING taste better, don’t you think?? 😉 Happy Easter Evelyne!
This is making it’s way to my dinner table soon! I have some beef I that I need to cook, and I bet these flavors would taste wonderful with beef. Also, I was reading your avocado salad post, about how you’re thinking up going to 4 posts for week. I’m thinking about getting it up to 3/week, and I already think I can’t handle it! You are SO organized, Nagi! Wish I can be more like you!!! 🙂
Hi Lisa!!! You know, I am not sure that 4 is wise. I tried it the other week and the 4th didn’t really get that much attention 🙁 I really think 3 is the limit. I just need to get a little smarter about making that 3rd one a lower cal meal! 🙂
Another delicious looking recipe, will definitely be giving this one a try!
Ooh! I hope you do! N x
Nagi here you go again! I llke your recipes, this one looks ymmy. Nagi I am in SA so most of the ingredients dont have unless if maybe name differ like chipotle in Adobo Sauce, what can be a substitute for this if I do not get Chipotle in adobo sauce. I am really in this recipe nagi. Thanky you once again I am compiling your recipes in my home cook book
So glad you like the look of this Ntombi!! 🙂 I have a suggestion for a substitution in the notes to the recipe! N x
You can buy the chipotle in adobo sce at the central market at a stall near front doors ,it has mainly Italian deli stuff but you ca n buy the cans there. Not sure the name
Thank you so much for helping Narelle! 🙂
So awesome Nagi! I haven’t made a shredded chicken (or pork) for tacos fillings before – mainly because I didn’t realise how easy it is! I don’t have a slow cooker at the moment, but 40 minutes is very doable. Thanks so much for the inspiration – now I just need to track down some chipotles! x
Hope you manage to find them! They are SO WORTH hunting down – Magic Mexican ingredient!! 🙂
Yum, love those chipotles in adobo! I think the tacos might be my favorite way to eat this chicken too :). Appreciate all of your meal suggestions using this chicken!
I can’t get ENOUGH of tacos!!! In any form!!! 🙂
Ah Nagi,
All of my favorite things! Mexican! Chicken! Crock Pot! Woolworth’s! (Ours are all closed, I’m so jealous!)
giving this a shot as soon as I get my hands on some chiles in adobo.
Oooh, hope you do Noel!!!!
Oh Nagi, you’ve done it again 🙂 I got chicken breasts out of the freezer this morning and had no idea what I was going to do with them but hey presto, Nagi to the rescue!!! As I’m in Melbourne I’ll have to do a search for the Adobo sauce so that’s my lunchtime mission – wish me luck . You keep making it so easy for me to impress my family. Thank-you again from the bottom of my heart xxx
Oooh! I hope you found them Sam! Enjoy the long weekend – N x
Everything I have made from this blog is a hit with my husband. I am sure this will be also. Can’t wait to make it.
Thank you Ruth! I’m so glad you are enjoying my recipes, I do hope you love this too! N x
Great recipe! It really does look incredibly versatile. Ill be using it for enchiladas this weekend!
Thank you so much Julie!!! 🙂 I do hope you try it – ENCHILADAS, YESSSSSS! N x
They sell several brands of chipotles in adobo sauce on Amazon. I cut the Chipotles in half and it was still borderline hotter than I can handle, and I like heat. Taste the sauce first! The heat varies can by can, even with the same brand.
That’s a good tip, thank you! I will add it to the recipe 🙂
Awesome as usual. Because I live in Canada anything Mexican is available. Try this mixed with Mac and Cheese, a crisp salad and homemade bread. Yummmmmmmmm.
Oooh! What a MEAL COMBO!!!
Do you know what I really love about your e-mails? You never limit them to just the recipe in question. Here’s the recipe for the shredded chicken, but along with it come links to guac, rice, enchis, soup, and all manner of mouth-watering goodies to let a person set a wonderful and complete spread. Everything i could possibly want to complete this meal is provided.
I just wanted to mention that and let you know that I very much appreciate the way you “fill out” a menu with other items I would want to use at the same time. That is thoughtful and shows some beautiful initiative. Thank you.
Thank you so much for your lovey message Shalryn! I’m so glad you appreciate that I provide links 🙂 I think I do it because when I’m planning a menu, I always find myself having to hunt down all the sides so I figure it’s helpful to provide suggestions! N x
Yes, Nagi is the best and so thoughtful for us readers! <3
Hi Nagi! I have been using my new crockpot a lot lately and I just happen to have all these ingredients on hand! I can see enchiladas in the very near future! I always have chipotles in my pantry and I store any leftover exactly like you do! I do the same with tomato paste. It’s so convenient when you just need a little to break off a chunk and the leftover never gets “lost” in the back of the frig! Those blackened bits reminds me of the burnt ends that result when you smoke brisket – the best!
Oooh! I am looking forward to your feedback Dorothy, I hope you LOVE IT!!! 🙂 PS So jealous you smoke brisket, I don’t have a smoker and our brisket here in Aus is not like it is in the US, thinner and smaller and not as fatty, dries out!
Nagi…these pics are just amazing!!! And my mind is spinning with all the incredible things I will be able to do with this sauce!!! I do love those chipotle peppers as well 🙂 Love the pan frying afterwards!!! And you can write more … I am always happy to read!
Thanks gorgeous! Hope you are well and had a FAB weekend! N x
I took a chicken to make later for lunch, I wish I saw your recipe earlier 🙁 … I’d love to try your recipe Nagi with some Mexican rice on the side!
Oh boy YES!!!! Do you like green or red Mexican rice? I have to say, I am partial to GREEN!
YUMMY!!!!!!!!!!!
I have yet to find Chipotles in Adobo Sauce anywhere in WA, but I will be seeing if the online store you suggest delivers over here!! As I have no cans left from the ones I got sent by my cousin!
I have a concoction I use as a substitute, but I will be trying your method, as I am sure it will be spot on!
YUM!!! Slow cooker dinners are the BOMB 🙂
My boys eat some spicy food but it does have to be mild or they start pretending their heads are exploding. So much fun at the dinner table 😉
This looks so good that I will be trying them on it soon 🙂
What?? That’s tragic Claire!!! I think you should do a huge order from Firework Foods 🙂 Chipotle powder too! Really good value, honestly, even including postage it is cheaper than buying it at stores!
These look SO SO good Nagi. I love smokey flavors too…and three tacos per person? Hmm..I might have polished off 5 of these!! Xo…
3 VERY STUFFED ones!!! 🙂