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!
This has blown my mind! I didn’t have 700g of chicken but 500g, so added a can on mixed beans and let it simmer with more liquid for about 5 hours.
So so so so good!!!
I made this in the Instant Pot. My family loved it; they said it was restaurant quality. This recipe will replace all of my other Mexican chicken recipes.
Great recipe! Cooked it last night in a multicooker for 2 hrs. I’m in Europe so many ingredients or quality of the products are completely different. Still, somehow Nagi’s recipes always work for me, while others don’t.
omfg so yum! I didn’t brown the chicken but this was so easy and full of flavour. will be adding this to my favourites!
I really liked the finished sauce but I have the Crockpot electric pressure cooker/slow cooker combined and the chicken was cooked in just over an hour on the slow cooker low setting. I would also be surprised if it would take 35 mins in the pressure cooker on high based on other things I have cooked. Has anyone else found that it takes this long to cook the chicken breast knowing how dry it can get if overcooked? Thanks
So good! Just an FYI, you can now find the sauce and chipotle’s at Aussie Woolies in the Mexican section ☺️
I just want to thank you for this recipe. It has been on heavy rotation in our household for years now and we all still absolutely love it! We use this chicken for a whole range of dishes from super healthy Mexican ‘Buddha’ bowls, to cheesy enchiladas, and the ultimate quick mid week tortillas or nachos. Depending on time constraints, I’ve done this in both the slow cooker and pressure cooker and both work well. It’s just so good! 😋
Does the sauce itself need to be cooked for 30-40 minutes? I’m using poached chicken breast (your method & a staple in my kitchen) and I don’t want to dry out or overcook them.
Hi Nagi
Love your recipes and have made quite a lot of them particularly in the baking section and salads.
This time need to ask if you do any other pulled chicken apart from the Mexican recipe and the Pork recipe.
I have a slow cooker but really would like to know what else would go into it as we are not fans of Mexican food!
Hoping to hear back from you.
Regards
val
A new favourite in our house. I used to make the chicken tacoes (with sauce) which is also excellent. I use the pressure cooker for this one and double the recipe so can have leftovers in the freezer.
This was one of my first Nagi recipes and has been made many times since. So delicious! Thanks Nagi for all your amazing recipes. ❤❤
This is amazing!! I cooked in my pressure cooker exactly per the recipe and hubby’s words were “This has to be our go to chicken taco recipe!” I did double and kept the sauce separate and tomorrow we will make quesadillas with the leftovers!!
I am teaching my high school senior son how to make easy meals that can be made quickly and taste amazing. This recipe is definitely another winner Nagi! Thank you for continued keepers to our go-to favorites!!
Hi! Love this! Make it often-every few weeks- I always have so much sauce left over…..could I use it to make your Mexican Red Rice…or maybe freeze it and make another batch of the shredded chicken…So Yum!
I think I’m going to try to use the extra sauce for enchiladas tomorrow. Love this recipe!
Can’t wait to try this recipe. I have everything except the 2 tablespoons of lime juice required. Could I possibly substitute with lemon juice or would it be best to leave it out altogether thank you so much would appreciate an answer as soon as possible as I plan on making it tomorrow.😊
Absolutely delicious!! I’ve made this four times now it’s excellent 👌 As an update as well, you can now get chipotle in Adobe sauce in Coles and Woolies!
An absolute winner. My 8th time making this tonight and it’s just as mind blowing as the first time I made it for our family.
💕
YUM! Made this delicious Mexican Shredded Chicken tonight to fill soft tacos. Also added shredded cabbage, charred corn kernels, spring onion, coriander and plain yoghurt. Lots of sauce left over for me to use in Chilli Dog recipe tomorrow night. Nagi recipes 2 nights in a row- woohoo.
My family loves this chicken. I am cooking it for the 3rd time tonight.
Tried this and it’s EXCELLENT!!
Had a chicken taco urge, this with some pico, avo, and that sauce!! You could bottle that stuff!
Highly recommend trying this one!!