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 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!
Do you have any suggestion for a substitute for the Chipotles in Adobo Sauce or chipotle powder? Ultimately i’d love to get some online – but can’t justify buying that one thing online from fireworks foods…. would love to try this recipe though.. 🙂
Hi Georgia! Good news – Woolies sells it now! In the Mexican section 🙂 Otherwise, use the sub in Note 1 and just use chilli powder instead of chipotle 🙂
Hi! This sounds delicious! I was just wondering if you were making this using precooked, shredded chicken what would the steps be to assembly? Would it just be reheating the chicken (browning it a bit) and making the sauce separately? If you aren’t combining how long does the sauce need to cook/simmer?
Thanks!
Hi Tiffany! Yes I would make the sauce separately, whizz it to smooth it per recipe then put the cooked chicken in to soak up some flavour 🙂 If you want to brown the chicken a bit like I do, I would do that AFTER putting the chicken in the sauce so it gets some of the sauce flavour on it before you caramelise it!
I saw cans of chipotles in adobo at the store and thought “Nagi must have a recipe to use these!” so I picked some up and off I went on a search of your website. I have a slow cooker, but decided to do it stove top.
I didn’t have canned tomatoes on hand, so I used passata instead. Used 4 of the chilies and WOAH was it ever spicy! I added a bit more passata to the sauce and cooked it down a little longer. Served it with fresh burrata, lots of lime juice and avocado slices on whole wheat wraps – huge success. A definite do-over and over and over. SO EASY too!
Lots of love from Ontario, Canada. You have made me look and feel like a super chef in my home- thank you!
Awwww, I love hearing that Martina!! SO GLAD you enjoyed this, and it’s all credit to YOU, you’re the one doing the cooking!! N x
Is the pressure cooker time for a stovetop PC or an electric PC?
Hi Beth! I use an electric but my mother uses stovetop and we use the same cook times for recipes 🙂
“Restaurant Quality!” was the comments from the family when I served this in enchiladas with your Mexican green rice & Pico de gallo and a simple guacamole. Thanks so much for another fantastic, tasty meal. Will definitely be doing again.
Yessss!!! So glad you enjoyed it Jen!!! 🙂 PS You went all out with the sides!! Impressed!
I make something very similar to this what makes it SO much better is a handfull of fresh chopped cilantro. I dont bother blending up the sauce or mixing it with oil oir lime. After plating it squeeze a some fresh lime and blend with a bunch of cilantro. Makes a very good recipe OUTSTANDING.
Thank you for the tip!!! 🙂
Oh my gosh, my mouth is WATERING! This sounds delicious and I’m 98% certain I have some chipotles in adobo at home to try this out very soon!
I hope you do Kristina!!! 🙂
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
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 glad you like the look of this Ntombi!! 🙂 I have a suggestion for a substitution in the notes to the recipe! N x
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 🙂