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!
I’ve made this before and it’s spectacular! I have to make it for 20 people so I’m wondering if I triple the recipe does that affect the slow cooker time?
Hello Nagi! This might a dumb questions, it’s my first time using chipotle peppers. After I remove the chicken, do I chop up the peppers to puree in the sauce? Or do I remove the peppers and not use them in the sauce? Thank you!
Hi Brenna, it depends how hot you like it – if you can handle the heat, they’ll become soft and you can blend them into the sauce. If not, you can remove them. N x
Hi Nagi! I am hosting a taco and tequila party next weekend and I am going to be making both the pork carnitas and the mexican shredded chicken to serve at the party. Having never made either before I wanted your opinion on whether I could make both the night before and crisp on morning of the event. If I do the crisping before guests arrive how would you ensure it stays warm and doesn’t dry out? Any advice would be great as I want this meal to be delicious and fuss free so I can hang with my guests.
Christy, I haven’t made this dish before but I have made the carnitas lots and I do know a thing or two about cooking. Crisping that morning should be fine for the pork just don’t add the juices until the final reheat no point in crisping just to soak them in liquid for hours. As far as the chicken goes I would be hesitant to do any extra reheating or even let them cool down much. Chicken breast gets so dry so easy I would prep it the night before then put it on to cook the next day. Then shred and crisp right before the party. I have never done it but I know you can crisp in the oven that would be a lot easier than crisping on the stove right before the party. Here is a recipe that describes how to crisp in the oven https://www.thekitchn.com/easy-crispy-chicken-carnitas-oven-256191 . Like I said never done this but that’s what I would do.
Haven’t tried making it yet, putting together a shopping list for the ingredients and wanted to let you know that Coles has Chipotle Peppers in Adobo Sauce for sale. No need to make the extra trip to somewhere else for me 😀
Hi Mim, yes they’ve started stocking it since I published this recipe – it’s so handy now they are expanding their international section! N x
If I double recipe and it in a large slow cooker is the time still 4 hours on low?
Hi, do you put the chicken for 4 hours on high or low in the slow cooker?
Hi Raquel, 4 hours on low as per step one of the instructions – I hope you love it! N x
Hi, After 35 min in the pressure cooker, do I do quick release or natural release? Thanks!
Hi Rekha, quick release is fine here 🙂 N x
I was looking for a good chicken recipe for quesadillas this one delivered! I just did it in a dutch oven over low heat and it came out perfect. I added some sauteed onions/peppers and the quesadillas were excellent. I made a huge batch and put half in the freezer with extra sauce so it wouldn’t dry out. It froze beautifully. I’m making another batch this weekend. Thank you!
This recipe is blow-your-socks-off DELICIOUS. I followed it to the T this time. I tried it once before but didn’t have the chipotles in adobo sauce (tried to sub with spices), and I failed to notice that I was supposed to add lime juice and oil and blend the sauce. In fact, I don’t think I blended the sauce at all that first time. Nor did I brown the chicken. Well, this time, I cooked all as instructed, and … this is nothing short of *amazing*. It almost tops your carnitas, if not quite (but it’s close).
I’m not sure what exactly takes it over the top. Is it browning the chicken? Is it the addition of the lime? I don’t know. What I do know is the sauce is scrumptious all by itself.
Nagi, I wish you had a cookbook. I would totally buy it. Please consider publishing one.
I’m wanting to make this in my slow cooker. Do I just do all the steps numbered 1 … So I’d cook in the slow cooker, then remove chicken shred, then after cooked throw in a fry pan to brown and then add back the sauce from the slow cooker? Does this sound right? thanks so much 🙂
Im making this in my slow cooker today and was going to ask the same question about browning the chicken AFTER slow cooked…interesting…will give it a go – after all, it’s one of your recipes, so I do not doubt it’ll be amazing! 🙂
Yep that’s 100% it Leigh – enjoy! N x
When making the the Mexican shredded chicken recipe can I mix chicken breast and thighs in the slow cooker? I’m trying to use up the chicken from my freezer.
Sure can Sandra, I’d chop the breasts up so they are the same size as the thighs and will cook in the same time. N x
Hi Nagi!
I love your recipes. Every single one that I’ve tried has worked out beautifully.
I mix some of the sauce left over with mayonnaise and I’m wondering how long this would last for in the fridge?
Also do you think it’s possible to cook on high in the slow cooker for 2 hours?
Thanks
Hi! I’ve made this recipe countless times now and have always been more than pleased with the results. I just love the texture as well as the flavor.
Well, I’m having a casual get together in a few days and decided nachos would be an easy meal for us to play games over. Do you think this chicken would do well on nachos (with a little less sauce, of course) or would it simply be “too much”?
Hi Cheyanne, it works great on nachos!!! Enjoy!
So, my girlfriend and I absolutely love this recipe!!! We always make it in a double batch, and it lasts all week.
Tonight though, we made a wonderful mistake! We accidentally ended up with a can of tomato.sauce instead of crushed tomatoes, and realized that the blended sauce would make an AMAZING tomato soup. It is just that little bit thinner to be a great soup instead of a great sauce. (Don’t worry, we’re still using it as a sauce, too.) Thanks, Nagi!!!!!
Sounds awesome!!!
Yum!! This definitely has a bit of a kick but was so good, I made it exactly as written in the crockpot.
I had quite a bit of sauce (vs chicken) left; however I choose not to mix it all together after shredding so that I could manage the heat to each of our liking.
I will absolutely be making this again!
I would love to make this. Unfortunately I have a family of “spicy” haters. I know I can use smokey paprika without too many complaints. But I am unsure how to make a sauce without the sriracha or chipotles in adobe sauce?
Perhaps taking out the chipotles before cooking?
Any suggestions would be very welcome! So far all your recipes have been a big hit. I love how easy and affordable they are. Thank-you
Hi Alice, try this recipe and just omit the cayenne 🙂
https://salesdock.info/chicken-tacos-with-sauce%3C/a%3E%3C/p%3E
Looking forward to making this but wondered if it would work with chicken thigh fillets rather than the breast.
Many thanks Nagi
Hi Cath, yes definitely! Enjoy!
Thank you for sharing this beautiful recipe and your helpful tips! I am planning on making this for a party this weekend. Do you know if I could double the ingredients in my pressure cooker to make an extra large batch? Thanks so much for your help 🙂
So I tried it with the stove instructions and it seemed like 50 min was not enough for the sauce and chicken to take flavour and thicken up at all. Did I make a mistake?
I’ve made this many times and 40-50 minutes is always enough. It is so tasty and I can use it for burritos or enchiladas, or just eat it with plain rice sometimes. The shredded chicken won’t have much flavor before you pan fry them and/or eating it with the adobo sauce. It tastes great even if you don’t pan fry it, and just mix it with the sauce. But pan frying it takes it to another level
Hi Ehsaan, was the chicken cooked after 50 minutes and shreddable? – N x
What is 1/2 cup of Chipotles in Abodo Sauce in grams please?
Hi Kaye, it would be close to 125g – N x
I just wanted to let you know I found Chipotle in adobo sauce in WOOLIES! In a small country town 3hrs west of Australia! I was so excited I bought several- I think woolies is branching out!
Also I made this without it previously and my partner still loved it and couldn’t get over how delicious this was.
This is my go to site for all recipes!
Yes I’ve notices that they are stating to stock more things!!
*oops not Australia, I meant brisbane